Let’s address the elephant in the room: you forgot to thaw it. A partially frozen 11-pound bird will take an extra 60 to 90 minutes to cook. Do not panic—just cook it low and slow at 325°F, and check the internal temp obsessively. Better safe than calling the health department.
But honestly, plan ahead next year. Thawing takes 24 hours per 5 pounds in the fridge—so for 11 pounds, give it 2.5 days. Write it on your calendar, tape it to your forehead, whatever works.
