Frozen Turkey! Still Delicious Cooked From Frozen.

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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.