Frozen Turkey! Still Delicious Cooked From Frozen. – a delicious recipe with turkey, come, instructions, Turkey hotline. Easy to follow and perfect for any occasion.
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Trust me, this is an excellent way to cook a turkey.
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Cooking a turkey from a frozen state actually has several benefits over cooking a thawed turkey.
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For starters cooking can be done in a roasting pan, but is not necessary.
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When you thaw a turkey in a refrigerator, there is a definite risk of raw juices with pathogens at higher levels getting on your refrigerator, and other foods in the refrigerator.
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Not to mention your countertops, and sink, etc.
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This can create a hazard and a need for extra cleaning and sanitizing.
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Why bother thawing if your end results are just as fantastic as any thawed bird?!
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The last thing I want to do is be overly concerned with ensuring I'm keeping everyone safe.
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Trust me, this will save extra time.
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I know what you're thinking, what about the neck, and giblets that come stuffed inside the turkey?
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Not to worry, you will be removing those, and yes, you absolutely will still be able to use those for your normal traditional gravies, stock and such.
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Another great reason for cooking from frozen is, because the breast is greater in mass, it takes much longer to thaw.
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When using a cook from frozen method it allows the thigh and leg to be cooked to moist and tender, while the breast is not overcooked and dried out.
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The breast will cook to a juicy 160-to-165AsF without any issues.
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Ok, now that we're all ok with giving this a try, let's go!
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First you will need to start off about 5 to 5 1/2 hours before you want to serve the cooked turkey, up to 7 for an 18lb bird.
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Set your oven temperature to 325AsF.
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Don't concern yourself with perfect timing(in regards to hours, not temp.
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Temps always important.)
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so much as perfect cooking.
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If your turkey is ready before all your sides by a little bit, It's far better than serving an undercooked bird.
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Next remove the wrapping from the turkey and put the turkey on a rack on a pan that has been covered with foil to make cleaning easy.
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If You prefer you can also cook the turkey in a covered roasting pan.
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Place the turkey in the oven.
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Remember not to worry about the bag with the heart, liver, neck etc.
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Which is located in the neck cavity, and the center of the turkey.
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All that will be removed during cooking, after the turkey has thawed a bit.
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I personally cook the turkey without a rack to get pan drippings for gravy.
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I've read that when cooking in a pan with sides shields that the bottom of the turkey will be non-uniform, because of heart distribution.
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Be sure that you always put the turkey in the oven breast side up.
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If your turkey comes with a pop-up temperature indicator, it will be located on the breast.
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During the first 2 to 2 1/2 hours, the legs and thighs will cook to approximately 100AsF.
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While The breast, at about 1 inch into the flesh, will usually still be at the soft ice point, which is about 25AsF.
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It's very important that at this point you begin to watch your turkeys breast temperature, as you do with any bird you cook.
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I use a digital terminator with a temp sensitive tip.
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You can also use a dial roast thermometer, but be sure it's inserted into the breast, because it is the slowest cooking part.
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After about 3 1/2 hours, the legs and thighs will be around 150 to 160AsF, and the breast, about 40 to 50AsF.
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Next you should remove the bag of heart, liver, etc.
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It's important you remove all of that, because the turkey will cook more evenly without.
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If you leave them in, not only does the turkey not cook as evenly, but it will takeA longer to cook.
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You may choose to stuff your bird at this point.
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It's at the 4 1/2 to 5 hour mark that your turkey is nicely cooked.
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Be sure to check the temperature.
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Legs and thigh should be tender and cooked temperature between 175 to 185AsF, where the breast will be moist the at 160 to 170AsF mark.
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The pop-up timer (if there is one) should have popped.
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If you absolutely insist on having a stuffed bird, you can still do so, just keep in mind, you should preheat your stuffing, be sure to protect your hands while stuffing.
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I've used the silicon kitchen gloves.
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I love mine!
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To stuff, Do this when you've removed all the innards.
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Be sure you don't overstuff the turkey.
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It's important to take the temperature inside the middle of the stuffing it should be no less than 165AF.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 12-13 pound turkey. for 20 pounds add approx. 2 hours to cook time in insructions. My 18 pound took exactly 7hours., 1 I find that turkeys that come already brined come out the best. example, Butterball., 1 Stuffing. see special instructions, 1 Turkey hotline 800-288-8372 just in case!.
Yes, Frozen Turkey! Still Delicious Cooked From Frozen. falls under the Meat & Poultry category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.