If you find yourself with a frozen turkey on Thanksgiving morning, relax. You can still have a beautiful, flavorful, juicy bird for your holiday feast…really! We have the time and temperature tips you need for a picture-perfect turkey direct from frozen when you’re in a pinch.
Extra dinner guests show up unexpectedly? Forget to pull the turkey from the freezer? Whatever the reason why your turkey is still frozen solid, don’t fret. You should never cook a partially frozen turkey because the outer layers of turkey will become a desert while the frozen center thaws and comes to a safe temperature, but if thawing isn’t an option, a completely frozen turkey can still be the centerpiece of your holiday meal.
Cooking a frozen turkey may seem daunting, but with some simple preparation, it can turn out just as delicious and beautiful as a fresh turkey. Follow these tips for getting your frozen bird ready for the oven.
Select the Right Frozen Turkey
Choose an unstuffed turkey under 12 lbs Larger birds are hard to thaw and cook evenly Opt for one still in the original airtight packaging to prevent freezer burn. “Self-basting” frozen turkeys injected with broth can dry out. Go for an natural uninjected turkey and brine it yourself for the best flavor.
Proper Thawing is Key
To safely thaw a frozen turkey:
- Keep it wrapped and place breast side up in a pan to catch drips.
- Thaw in the fridge allowing 24 hours per 4-5 lbs.
- A 12-16 lb turkey takes 3-4 days to thaw. Up to 6 days for a 20-24 lb bird.
- For faster thawing, submerge in cold water allowing 30 minutes per lb. Change the water every 30 mins.
- Cook immediately after thawing. Don’t refreeze.
Prepare the Turkey and Pan
Once thawed
- Remove the giblets and neck from the cavities. Use for gravy.
- Pat the turkey dry inside and out with paper towels.
- Trim excess fat to prevent smoking.
- Brine for added moisture and flavor. Submerge in brine 1 hour per lb.
- Allow to fully air dry before roasting to crisp the skin.
- Use a roasting pan with a V-rack to elevate the turkey.
Trussing Helps Cook Evenly
Trussing brings the legs and wings in close to the body so it roasts uniformly.
- Tuck the wing tips under.
- Tie the legs together with kitchen string or silicone bands.
- Loop string around the cavity to close it up.
Prepare Aromatics
For flavor and browning:
- Coat the skin with olive oil or melted butter.
- Generously season the cavities with salt and pepper.
- Stuff the cavities with lemons, onions, garlic, herbs and rubs.
- Scatter fresh herbs over the skin.
- Layer veggies like onions and carrots in the roasting pan.
Monitor the Temperature
Cook the turkey fully without drying it out by:
- Roasting at 325°F to prevent burning.
- Using an instant-read thermometer to check the temperature.
- Initially cooking breast-side down until thighs reach 120°F before flipping.
- Pulling once breast reaches 155-160°F and thighs 165°F.
- Checking multiple places to confirm doneness. Juices should be clear.
- Letting rest for 30 mins before carving for juicy meat.
Calculate Cook Times
Cooking times vary based on size and thawing.
- Fully thawed: 15-18 mins per lb. 12 lbs takes 3-4 hours.
- Partially frozen: 18-24 mins per lb. 12 lbs takes 4-6 hours.
- Fully frozen: 24-30 mins per lb. 12 lbs takes 6-8 hours.
Always check temperature instead of time. Adjust oven temp if browning too quickly.
Make Gravy from the Pan Drippings
For rich giblet gravy:
- Pour off most of the fat from the pan.
- Simmer the pan over heat with water or broth, scraping up browned bits.
- Whisk flour and fat into a roux then whisk into the simmering liquid.
- Add giblets, herbs and seasonings for flavor.
Let the Turkey Rest Before Carving
Letting the turkey rest ensures juicy, tender meat.
- Transfer to a cutting board and tent with foil.
- Allow to rest for 30-40 minutes before slicing.
- The temperature keeps rising about 5°F, finishing the cooking.
- Juices redistribute through the meat.
Once rested, use a sharp knife to slice the breast meat off the bone. Slice against the grain for tenderness.
Store and Reheat Leftovers Properly
Be sure to safely store leftovers:
- Carve remaining meat off within 2 hours of cooking.
- Refrigerate in shallow containers within 2 hours.
- Use leftover turkey within 3-4 days.
- Freeze extra portions for longer storage.
- Reheat fully to 165°F adding broth to prevent drying.
Following these preparation tips will help ensure your frozen turkey turns out perfectly cooked, moist and delicious. With proper thawing, seasoning, temperature monitoring and resting, you can enjoy a tender, juicy turkey feast.
Benefits of Cooking a Frozen Turkey
- Won’t the white meat overcook? Actually, when you cook a fully frozen turkey, the breasts are the largest muscles on the turkey and will take the longest time to thaw, cook, and to come to their pull temperature. The relatively smaller legs and thighs will thaw and cook faster from their frozen state, giving them more time for connective tissue to dissolve. The white and dark meat will cook properly and you may find your turkey is less likely to have dry breast meat than when you cook a thawed turkey.
- Refrigerator Space: No thawing means no turkey taking up space in your fridge and no stressful thawing process.
Challenges and Considerations with Frozen Turkeys
A Longer Cook Time: Just as you would expect, a frozen turkey will take longer to cook than one that is thawed before being placed in the oven. Plan on it taking approximately 50% more time to cook completely—so be aware that your dinner may be served later than originally planned. For example, our 14-pound turkey cooked in 5-3/4 hours.- Oven Temp to Set? Set your oven temperature too low and the outer meat will overcook. Set it too high and you’ll end up with the same problem encountered when cooking a partially frozen turkey (dry, overcooked outer breast meat when the thermal center finally reaches your pull temp). A moderate oven temperature of 325°F (163°C) is the sweet spot.
Q: Can I smoke a frozen turkey?
A: No. Remember that the USDA recommends that turkey needs to be out of the danger zone within 4 hours of the turkey being taken out of the freezer or refrigerator. The temperatures of smoking (225-275°F [107-135°C]) are too low to cook a frozen turkey to a food safe temperature within 4 hours.
Q: Can I deep-fry a frozen turkey?
A: NO!! NEVER. The dramatic temperature difference between the hot oil and the frozen turkey will cause violent boil overs. Oil spilling over the top edge of the pot could ignite with the flame from the burner below. Trying to deep-fry a frozen turkey is what causes explosions. The turkey must be COMPLETELY thawed and patted dry before being deep-fried. Read our post, Deep Fried Turkey Made Safe and Delicious for more information on how to safely deep fry a turkey.
So here’s how to take a turkey from a block of ice to a picture-perfect centerpiece:
How to Cook a Frozen Turkey: Easy, Step-by-Step Guide!
FAQ
Can a frozen turkey be cooked without thawing?
Is is safe to cook a frozen turkey without thawing it first? Absolutely! Since you will be roasting this very quickly, the bacteria growth range temperature will be exceeded quickly and before any bacteria can set in.
What do you remove from frozen turkey before cooking?
Check the giblets – If the giblets are wrapped in plastic, however, they need to be removed. It’s difficult to remove a giblet package from a fully frozen …Nov 22, 2017
Should you wash a frozen turkey before cooking?
No, raw chicken and turkey should not be washed before cooking. Washing poultry can spread bacteria, such as Salmonella and Campylobacter, to other surfaces in your kitchen through splashing water.
How long do you cook a fully cooked frozen turkey?
- 8- to 12-pound turkey: 4 hours to 4 hours and 30 minutes.
- 12- to 14-pound turkey: 4 hours and 30 minutes to 5 hours and 45 minutes.
- 14- to 18-pound turkey: 6 hours to 6 hours and 45 minutes.
How do you cook a frozen turkey?
To cook straight from frozen: Start by unwrapping the turkey and set your oven temperature to 325 degrees. Place the turkey on a roasting pan and pop it in the oven—don’t worry about the bag of giblets quite yet! Once the turkey has been in the oven for 20 to 30 minutes, you can use a pair of tongs to carefully remove the packet of giblets.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
Can you cook a Turkey from a frozen state?
Everything is going to be fine. It is possible to cook a turkey from a frozen state—yes, really! And not only will it be thoroughly cooked, but it’ll also be beautifully browned, moist, and delicious. If you want to skip to the part where we tell you what to do, scroll down to where it says “how to cook a frozen turkey.”
How do you handle a frozen turkey?
A frozen turkey can be quite heavy and slippery. Take care when handling it to avoid any injury or cross-contamination: Use rugged oven mitts to grip the turkey firmly. Consider wearing gloves underneath for extra protection from the frozen turkey. Keep the turkey wrapped until ready to cook. This makes it easier to handle.
Can you cook a stuffed turkey if it’s frozen?
It will be too frozen to stuff at the beginning. It’s best to cook the stuffing separately. A stuffed turkey slows down the cooking process even further, and since the stuffing has to cook to 165°F as well as the meat, the turkey meat will overcook and become dry before the stuffing is ready.
Why do I need to cook a frozen turkey?
There are a few reasons you may find yourself needing to cook a frozen turkey: You forgot to thaw the turkey in the fridge and time has run out. You found a good deal on a frozen turkey close to Thanksgiving. You want an extra turkey on hand for leftovers but have limited fridge space.