- This is only recommended for roasting turkey, Do Not fry, smoke, or barbecue your turkey if it is frozen.
- It takes 50% longer to cook a frozen turkey than a thawed turkey.
- If according to the label, your turkey would take 4 hours it will now take 6 hours.
- The turkey needs to be placed on a rack on a baking sheet with a low rim, this is important because the turkey needs to have warm air circulating all around it to cook properly.
- Do not stuff the turkey.
- If the giblets, neck, etc or encased in plastic, you need to remove these as soon as they are thawed.
- Use long handled tongs or a fork to remove the giblet package when they become loose this should be after about the first 2 to 3 hours.
- Don't allow the plastic wrapper around the giblets to thaw-this will make your turkey un-edible.
- Check for doneness about 1/2 hour before the turkey is supposed to be done.
- Turkey should be done when the meat thermometer reaches 185° deep in the thigh or 165° in the thickest part of the breast and juices should also be clear.
- Pre-heat oven to 325°.
- Remove all packaging around turkey.
- Place turkey breast-side up on a roasting rack.
- Place rack on a low rimmed cookie/baking sheet.
- If the breast begins to get too brown, loosely cover it with aluminum foil.
- Let the turkey sit for 20-30 minutes before slicing and serving.
If you have any concerns about your turkey here are some hotlines:
USDA Hotline 1-888-674-6854 (Monday-Friday from 10-4 EST and Thanksgiving from 8-2 EST)