How to Roast a Frozen Turkey Perfectly

Oops! Forgot to Defrost the Turkey? No Worries!

So, you’ve found yourself in the panic-inducing situation of realizing, just moments before cooking, that your turkey is still frozen solid! Maybe you were so busy prepping your famous pumpkin pie that you completely overlooked that big bird in the freezer. Don’t sweat it! You’re not alone in this turkey-tastrophe! It happens to the best of us!

Roasting a Frozen Turkey: Step-by-Step

Good news: it is entirely possible to roast a frozen turkey! Here’s how to adapt my tried-and-true method to get that delicious turkey on the table without a hitch.

1. Preheat the Oven: Start by preheating your oven to 425°F (165°C). (we’ll lower this temp 20 minutes in) to 325 for the remainder of the cooking time.
2. Remove Packaging: While the oven heats up, take your frozen turkey out of the packaging.
3. Rinse and Season: Give the turkey a quick rinse under cold water (it doesn’t have to be perfect since it’s frozen). Drizzle it with oil and season generously with salt, pepper, and your favorite herbs. This will help flavor the turkey as it cooks.
4. Roast Without Thawing: Place the frozen turkey directly on the roasting pan or rack, breast side up. You’ll be roasting it for a longer time than normal. Plan for about 50% more cooking time.

• As a rule of thumb: Cook for around 13 to 15 minutes per pound. So, if you have a 14 lb turkey, you’re looking at roughly 4 to 4.5 hours of roasting time.

1. Remove Guts: After 20 minutes lower to 325 and continue to roast for about 2 hours. When the turkey has started to thaw, you should be able to carefully reach inside and remove the bag containing the neck and giblets. Make sure to do this to avoid any spoilage if the bag breaks.
2. Stuffing Option: If you plan to stuff your turkey, you can add your stuffing of choice now. Consider placing a bouquet garni (a bundle of herbs, typically including thyme, bay leaf, and parsley) inside for added flavor. Slice up a lemon and shove those wedges in there too, this will help keep the breast meat nice and juicy!
3. Check Temperature: After about 3 hours, start checking the internal temperature using a meat thermometer. The turkey is safe to eat once it reaches about 165°F (75°C) in the thickest part of the breast and thigh. You can also check the juices running clear from the turkey; if the juices are no longer pink, you’re in good shape!
4. Browning the Turkey: If the skin isn’t as brown as you’d like, you can increase the oven temperature to 375°F (190°C) during the last 30 to 45 minutes of roasting. This will help achieve a beautifully golden and crispy skin. Alternatively, you can carefully baste the turkey with a little melted butter or oil every 30 minutes during the last hour of cooking to help with browning.
5. Finish Roasting: Continue roasting the turkey until it reaches the safe internal temperature. Once it’s done, let it rest for at least 20 minutes before carving.

Celebrate Your Success!

Just like that, you have turned a potential Thanksgiving disaster into a success story! Remember, everyone makes mistakes, and cooking is all about adapting on the fly. Your guests will appreciate your resourcefulness, and who knows, this might even become a new family tradition – “The Year We Cooked the Frozen Turkey!” Cheers to a delicious and memorable Thanksgiving dinner!