How to Cook a Frozen Turkey

On Thanksgiving Day, if you forget to thaw the turkey, don't worry. You can easily cook a frozen turkey in the oven and still enjoy a delicious and safe meal for your family.

Remove the turkey from the freezer and unwrap the packaging. Use scissors to cut the mesh or plastic wrapping around the turkey. Keep the inner bag of giblets inside the turkey.

Place the turkey on a rack in the roasting pan. The turkey should be positioned breast side up.

• The rack is crucial as it allows heat to circulate around the turkey for even cooking.

Preheat the oven to 165°C. If your oven has multiple racks, remove all but the lowest one to provide enough space for the turkey.

Place the frozen turkey in the oven and let it thaw for approximately 2.5 hours. Avoid opening the oven during this time to prevent heat from escaping. After 2.5 hours, the turkey should be nearly thawed and golden brown.

• Don’t worry about seasoning the turkey initially, as spices won’t stick to frozen turkey. You can season it after it’s thawed for a few hours in the oven.

Use a kitchen thermometer to check the turkey’s temperature after thawing. Insert the thermometer into the breast or thigh and wait a few seconds to read the temperature. At this stage, the turkey should be between 38°C and 52°C.

• If the temperature is lower than 38°C - 52°C, continue roasting the turkey and check periodically until it reaches the right temperature.

Remove the giblet bag from the turkey’s neck cavity. The giblets are usually placed inside a bag and stuffed into the neck. Now that the turkey is partially thawed, you can remove the giblet bag to discard it (or use it to make gravy).

Brush ½ cup of melted butter over the turkey. Brushing the turkey with butter will enhance its flavor. If you don’t have butter, you can use olive oil instead.

Season the turkey with salt and pepper. Start by sprinkling 2 tablespoons of salt and pepper, adding more if necessary to cover the entire turkey. Rub the seasoning gently onto the skin with your fingers.

• You can also use other herbs like rosemary, thyme, or sage.

Roast the turkey for about 1.5 to 5 hours, depending on its weight. The heavier the turkey, the longer it will need to roast. Check the packaging for the turkey’s weight.

• - 5.5 kg: Roast for about 1.5 - 2 hours.
• 5.5 - 6.5 kg: Roast for about 2 - 3 hours.
• 6.5 - 9 kg: Roast for about 3 - 4 hours.
• 9 - 11 kg: Roast for about 4 - 5 hours.

Check the turkey every few hours. When checking the turkey, use a kitchen thermometer to ensure that the turkey’s internal temperature is gradually rising. You can also brush more butter or oil on the turkey to enhance its flavor. If the turkey looks overcooked or has overly crispy skin, cover the surface with aluminum foil.

Remove the turkey from the oven once the meat reaches 75°C. At this temperature, the turkey will be fully cooked and safe to eat. Use a thermometer to check various spots on the turkey to confirm it’s evenly cooked.

• Insert the thermometer into the thickest part of the turkey, as it requires the most time to cook.

Let the turkey rest for 30 minutes before carving. After 30 minutes, the turkey will be cool enough to carve and serve. Slice the turkey and serve with the stuffing (if included), mashed potatoes, or your favorite side dishes.