Howtoroastafrozenturkey Recipes
HOW TO ROAST A FROZEN TURKEY
Because the breast is so much thicker than the legs and thighs, it thaws more slowly, so the breast and lower quarters will reach their (different) done temperatures at the same time. This is an ideal approach for people who have forgotten to thaw the turkey,or who have small refrigerators; it does fill up the oven a lot longer, though. Since there are no juices from the defrosted turkey, there will be no risk of cross-contamination (just be sure to wash your hands well). For a larger (19-20 lb) bird, add 1 1/2 to 2 hours. Adapted from instructions at About.com - http://bit.ly/aVpqM6
Provided by DrGaellon
Categories Whole Turkey
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Preheat the oven to 325°F about 6 hours before you want to serve. Line a rimmed cookie sheet (NOT a roasting pan) with foil and place a rack on it. Unwrap the turkey and place it on the rack. (Don't worry about the bag of giblets; you'll remove it later.).
- Place the turkey into the oven for 2 1/2 hours. By this time, the thighs should be about 100°F, but the breast should still be icy, around 25°F If you have an insert-and-leave-it type of thermometer (dial, or digital probe), insert it into the thickest part of the breast at this time. If not, start checking the temperature of the breast every 30-45 minutes.
- By 3 1/2 hours, the thighs should be around 150°F and the breast around 50°F Remove the giblets bag at this time (and make stock from it, if desired). If you wish to stuff the turkey, do so at this point; use silicone gloves to protect your hands, as the bottom of the bird will be hot, and preheat the stuffing if possible before spooning it into the cavity. Do not overpack.
- Between 4 1/2 and 5 hours, the thighs should be done at 175-180°F, the breast should be done (but still moist) at 160-165°F and the skin should be nicely browned. If the bird was stuffed, the temperature in the center of the stuffing must reach 165° for safety.
Nutrition Facts : Calories 726.4, Fat 36.4, SaturatedFat 10.3, Cholesterol 308.7, Sodium 295.1, Protein 92.7
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- Prep and Begin the Thaw. Cooking a frozen turkey-sicle is easy, just unwrap it and place it on a rack in a shallow roasting pan ($24). Don’t worry about pulling out the bag of giblets; we’ll talk about it later.
- Season and Continue to Cook. After the turkey has cooked for just about 2 hours, let’s take a look at the bird. The drumsticks and thighs should read around 100 degrees.
- Remove the Giblets. Check to see if you can get the bag of giblets out of the neck or cavity of the turkey. The cavity will still be partially frozen, so if the bag is in there, don’t try to force it out.
- Check-In. Let the turkey continue to cook for 1 more hour. At this time, the thighs and legs should be around 130 to 150 degrees and the breast will be around 50 to 60 degrees.
- Finish Roasting. The turkey should be close to being done about 4-1/2 to 5 hours after you start. For safety’s sake, grab out your thermometer and check the bird’s internal temp again.
- Let Rest. Like any large cut of meat, the turkey should rest once it’s finished roasting. This will allow the juices to redistribute through the turkey.
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