How to Cook a Frozen Turkey: A Step-by-Step Guide

Cooking a frozen turkey can seem daunting, but it’s easier than you think with some simple preparation. With the right technique, a frozen turkey can turn out just as juicy, flavorful and beautiful as a fresh one.

Follow these steps for foolproof results when cooking a turkey straight from the freezer:

1. Select the Right Frozen Turkey

You’ll have the best success if you choose

• An unstuffed turkey. Stuffing makes it harder for the turkey to thaw and cook evenly. Cook stuffing separately.

• A smaller bird around 8-12 lbs Larger frozen turkeys are hard to properly thaw and cook through,

• One still in the original packaging. This prevents freezer burn which can make the turkey dry.

Some supermarkets sell “self-basting” or “oven-ready” frozen turkeys with a salt solution injected to help retain moisture. Opt for an uninjected turkey and brine it yourself for better flavor.

2. Proper Handling and Thawing

To safely thaw a frozen turkey:

• Keep the turkey in its original airtight packaging. This prevents bacteria and freezer burn.

• Thaw breast side up in the refrigerator allowing 24 hours for every 4-5 lbs.

• Place the turkey on a tray to catch any drips as it thaws.

• Don’t rinse the turkey, which can spread bacteria. Just discard any ice crystals.

• Cook within 2 days of fully thawing. Don’t refreeze a thawed bird.

If short on time, you can thaw the turkey in cold water allowing 30 minutes per pound. Change the water every 30 minutes. Cook immediately.

3. Prepare the Turkey and Pan

Once thawed:

• Remove any giblets or neck from the cavities. Use for gravy.

• Pat the skin and cavities dry with paper towels.

• Trim any excess fat to prevent smoking.

• Brine the turkey for added moisture and flavor. Make a simple brine of 1 cup salt dissolved in 1 gallon of water. Submerge the turkey for 1 hour per pound.

• Allow the brined turkey to fully air dry before cooking. This helps crisp the skin.

Use a heavy roasting pan just large enough to fit the turkey. Place a v-shaped roasting rack inside to elevate the turkey for even cooking.

4. Truss the Turkey

Trussing brings the legs and wings close to the body with kitchen string or silicone bands before roasting. This:

• Creates a more compact shape so the turkey cooks evenly.

• Allows the legs and breast to cook at the same rate.

• Enables the skin to crisp up nicely.

• Makes it easier to maneuver the turkey for carving.

Tuck the wing tips under the body and tie the legs together. Loop the string around the cavity opening to close it up.

5. Prepare Aromatics and Oil

For flavor and browning:

• Coat the skin with olive oil or melted butter.

• Season the cavities aggressively with salt and pepper.

• Stuff the cavities with onions, garlic, lemon, fresh herbs and spice rubs.

• Layer aromatics like onions, carrots and celery in the bottom of the roasting pan.

• Scatter fresh herbs over the turkey skin.

6. Monitor the Internal Temperature

Cooking the turkey fully without drying it out takes finesse. Follow these tips:

• Preheat the oven to 325°F. Higher heat will burn the outside before the inside cooks.

• Use an instant-read thermometer to monitor the deepest part of the breast and thigh. Don’t rely on the pop-up timer.

• Initially cook breast side down to protect the lean breast meat from overcooking. Flip once the thighs reach 120°F.

• Pull the turkey once the breast reaches 155-160°F and thighs are 165°F. Carryover cooking will bring the temps up another 5-10 degrees.

• Check the temperature in a few places to confirm doneness. Juices should run clear with no pink.

• Let the turkey rest tented in foil for at least 30 minutes before carving to allow juices to redistribute.

7. Calculate Cook Times

Cooking times vary based on the turkey’s size and if it’s fully or partially thawed:

• Fully thawed turkey: Estimate 15-18 minutes per pound. A 12 lb turkey takes 3 to 4 hours.

• Partially frozen turkey: Allow 18-24 minutes per pound. A 12 lb turkey may take up to 6 hours if still icy in the middle. Monitor with a thermometer.

• Completely frozen turkey: Calculate 24-30 minutes per pound. A frozen 12 lb turkey can take 6 to 8 hours, removing it once the thighs reach 165°F.

These are general guidelines, but always check the temperature instead of cooking time. Adjust oven temp as needed if browning too quickly.

8. Make Gravy from the Pan Drippings

Don’t discard those flavorful brown bits stuck to the roasting pan! Follow these tips for giblet gravy:

• Pour off most of the fat from the pan drippings.

• Place the roasting pan over medium heat. Add 1 cup water or broth and simmer, scraping up any browned bits.

• Whisk together equal parts fat and flour in a separate bowl to make a roux. Cook 1-2 minutes whisking constantly.

• Slowly whisk in the browned bits liquid into the roux until thick and smooth.

• Add extra seasoning, giblets, herbs, garlic, or wine for extra flavor.

9. Let the Turkey Rest Before Carving

Letting the turkey rest after roasting is crucial for juicy meat.

• Transfer the whole cooked turkey to a cutting board, tent loosely with foil.

• Allow to rest for at least 30 minutes, up to 40 minutes for a large turkey.

• The internal temp will continue rising about 5°F to finish cooking through.

• The juices redistribute through the meat, ensuring moist, flavorful meat.

• Once rested, carve the turkey using a sharp slicing knife. Cut straight down along either side of the breastbone to remove each side in one piece. Then slice each breast half into thin slices.

10. Store and Reheat Leftover Turkey

Be sure to safely store leftovers:

• Carve off all remaining meat within 2 hours of cooking. Discard the carcass.

• Refrigerate carved meat and other leftovers in shallow containers within 2 hours of serving.

• Use leftovers within 3-4 days. Freeze extra portions for longer storage.

• Reheat cooked turkey to 165°F. Add gravy or broth to prevent drying out.

• Make new meals like soup, sandwiches, wraps or casseroles with the leftovers. Get creative!

Following these tips will help you successfully cook a juicy, delicious frozen turkey feast. With proper thawing, seasoning, temperature monitoring and resting, you can enjoy a tender, flavorful holiday centerpiece.