How to Roast a Frozen or Thawed Turkey – It’s easy either way! And so tender and succulent, you’ll want to stock up to have this several times a year just because! And making Tammy’s Turkey Hash out of it will be worth roasting a turkey in the middle of June!
Year after year I used the cold water method in one side of the kitchen sink to thaw turkeys. Until one year I completely forgot until Thanksgiving eve and knew it was way too late to thaw an 18 lb. bird. I had a brilliant idea! Roast it from frozen like I do chicken! It turned out perfect and was SO much easier!
Cooking a frozen turkey in a roaster may seem daunting, but it’s entirely possible with some planning and care. With the holidays coming up, you may find yourself needing to cook a frozen bird on short notice. Follow this guide for tips on safely roasting a turkey straight from the freezer.
Why Cook a Frozen Turkey in a Roaster?
There are a few reasons you may need to roast a frozen turkey
-
You forgot to thaw the turkey in the refrigerator ahead of time Thawing a 12-14 lb turkey can take 3-4 days in the fridge
-
Your fridge is too full to thaw the turkey, so your only option is cooking from frozen.
-
You want to skip the thawing hassle altogether. Cooking from frozen does eliminate this step.
While less convenient, cooking a frozen turkey in a roaster can absolutely be done with great results. The meat will come out moist and flavorful with the right technique.
Tips for Cooking a Frozen Turkey in a Roaster
Roasting a frozen turkey requires some special considerations to ensure it cooks thoroughly without drying out. Here are some handy tips:
-
Allow significantly more time – Plan for at least 50% extra roasting time compared to cooking a thawed turkey. A good rule of thumb is about 13-15 minutes per pound for a frozen bird.
-
Use a low temperature – Cook the turkey at a lower oven temperature, around 250-325°F, to allow it to thaw gently as it cooks. This prevents the outside from overbrowning before the inside thaws.
-
Roast breast-side up – Position the bird with the breast facing up in the roaster. The thicker breast meat takes longer to thaw and cook than the legs and thighs.
-
Tent with foil – Loosely cover the turkey breast with foil during the first half of roasting to prevent over-browning. Remove for the last 1-2 hours for crispy skin.
-
Don’t stuff it – Stuffed turkeys take much longer to cook, so it’s best to roast the bird unstuffed when cooking from frozen. Cook the stuffing separately.
-
Use a thermometer – Monitor the internal temperature in multiple spots to ensure the turkey reaches a safe 165°F throughout. The cavity should also hit 165°F.
-
Let it rest before carving – Never carve a roasted turkey straight from the oven. Let it rest at least 30 minutes so the juices can absorb back into the meat.
Step-by-Step Guide to Roasting a Frozen Turkey
Follow these simple steps for foolproof results:
1. Prepare the Turkey
Remove any giblets from the turkey cavities. Rinse the turkey under cool water and pat dry with paper towels. Rub the skin all over with olive oil or melted butter. This helps the skin brown and makes for golden, crispy skin.
2. Season the Turkey
Generously season the turkey under and on top of the skin with salt, pepper, and any other desired seasonings like thyme, rosemary, paprika or sage. Getting seasoning under the skin helps flavor the meat.
3. Place Turkey in Roaster Breast-Side Up
Position the frozen turkey breast-side up on a roasting rack in a sturdy roasting pan. The rack elevates the turkey over the bottom of the pan so hot air can circulate all around.
4. Tent Turkey Breast with Foil
Loosely cover the turkey breast with a sheet of aluminum foil, leaving the drumsticks and thighs exposed. This prevents the thinner breast meat from overcooking while allowing the legs and thighs to roast uncovered from the start.
5. Roast at 250-325°F
Roast the turkey at 250-325°F, calculating about 13-15 minutes per pound for the turkey’s weight. For example, roast a 14 lb turkey for about 3.5-4 hours. Monitor the thickest part of the breast and thigh meat with a meat thermometer.
6. Increase Heat and Remove Foil
Once the breast meat reaches 100-110°F, increase the heat to 350°F. Remove the foil tent and rub the breast with oil or butter. The higher heat helps crisp the skin. Continue roasting until 165°F throughout.
7. Check Internal Temp
Double check that the breast, thighs, legs and cavity all reach 165°F before removing the turkey from the oven. The cavity takes the longest to cook since it thaws last.
8. Let Turkey Rest
Let the roasted turkey rest at least 30 minutes before carving. This allows the juices to reabsorb so you get moist, flavorful meat. The internal temperature will continue rising about 5-10° as it rests.
9. Carve and Serve
Once rested, use a sharp carving knife to carefully slice the turkey. Arrange slices on a platter with the legs, thighs and stuffing. Enjoy immediately with all your favorite holiday sides and fixings!
Following these simple steps helps ensure your frozen turkey turns out perfectly cooked, beautifully browned, and incredibly tasty. Just be sure to allot enough time for the longer roasting period. The patience pays off in a delicious holiday feast.
Frequently Asked Questions
Still have some questions about roasting frozen turkeys? Here are answers to some common queries:
Is it safe to cook a frozen turkey in the oven?
Yes, it is completely safe to roast a frozen turkey provided it reaches an internal temperature of 165°F as measured in multiple spots by a food thermometer. Be sure to wash hands, utensils, and anything else touching raw turkey to prevent cross-contamination.
How long does it take to cook a 12-14 lb frozen turkey?
About 4 1/2 – 5 hours total at 325°F. Calculate 13-15 minutes per pound as a general rule. Use a meat thermometer for best results.
Should I brine or marinate a frozen turkey?
It’s best not to brine or marinate a frozen turkey, as the turkey must be fully thawed before submerging in a brine or marinade. Rubbing a frozen bird with oil, butter, herbs, and spices before roasting gives great flavor.
Can I roast a partially frozen turkey?
You can roast a partially frozen turkey, but the timing gets trickier. Check the temperature often with a meat thermometer and adjust roasting time as needed. Completely frozen is easier to predict.
What temperature is best for cooking a frozen turkey?
Cook at 250-325°F for most of the roasting time, increasing to 350-375°F for the last hour for crispy skin. Higher heat risks burning the outside before the inside thaws.
How should I position the frozen turkey in the roaster?
Roast the turkey breast-side up on a rack in a roasting pan. The breast thaws and cooks slower than the legs and thighs. Elevating it speeds thawing.
Can I make gravy from the drippings?
Absolutely! Strain the drippings and skim off most of the fat. Use the delicious pan drippings to make a flavorful gravy from all those roasted turkey juices.
Can I prep the turkey the night before?
You can rub herbs and oils on the frozen turkey and refrigerate overnight before roasting. But do not thaw it at all before cooking or you may end up with spoiled meat. Cook entirely from frozen.
The Takeaway
Cooking a delicious turkey dinner, even starting from frozen, is completely doable with some simple guidance. Allow plenty of time, use a roasting rack and pan, tent the breast, baste with butter or oil, and use a thermometer. With these turkey roasting tips, you’ll enjoy a perfectly cooked holiday bird using the roaster method.
Whipping up delicious dishes with what’s on hand…
How to Roast a Frozen or Thawed Turkey – It’s easy either way! And so tender and succulent, you’ll want to stock up to have this several times a year just because! And making Tammy’s Turkey Hash out of it will be worth roasting a turkey in the middle of June!
Year after year I used the cold water method in one side of the kitchen sink to thaw turkeys. Until one year I completely forgot until Thanksgiving eve and knew it was way too late to thaw an 18 lb. bird. I had a brilliant idea! Roast it from frozen like I do chicken! It turned out perfect and was SO much easier!
This Thanksgiving dinner plate was filled in 2013. Delish!
How to Roast a Frozen Turkey
- 1 (16-20 lb) frozen turkey
- Oil spray (coconut tastes great!)
- 1 stick salted butter
- Salt
- Pepper
- Onion and garlic powders, optional (if using broth for Old-Fashioned Bread Dressing or Old-Fashioned Dumplings, don’t use)
- Large roasting pan with lid or heavy duty foil OR an electric roaster
Place the frozen turkey in a clean sink. Using clean scissors or a sharp knife, carefully cut and peel the netting and plastic from the turkey.
Place the frozen turkey in the roasting pan. Liberally spray all over one side with the oil. Liberally sprinkle with salt, pepper, and other seasonings if desired.
Flip the bird and repeat the spraying and seasoning.
Cover tightly and beginning roasting at 250°F around 12:00 a.m. If using an electric roaster, set to defrost if that’s an option.
At 7 a.m. or thereabouts, remove from oven, remove the lid and use tongs to take the neck and giblets out of the cavity. You can leave them in the pan or throw them away.
Turn up oven to 375°F.
Baste with the pan juices and return to the oven. Roast 1-2 hours or until nicely browned and internal temp in the thickest part of the thigh registers 165°F on a meat thermometer. If you don’t own a meat thermometer, when the legs fall off easily, it’s done.