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Recipe Tags: Course Main Ingredient Cuisine Preparation Occasion North American 5 Ingredients Or Less Very Low Carbs Main Dish Poultry American Oven Easy Roast Beginner Cook Holiday Event Turkey Dietary Thanksgiving Low Sodium High Protein Low Carb Inexpensive High In Something Low In Something Meat Whole Turkey Equipment

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

Steps

Preheat the oven to 325f about 6 hours before you want to serve.
Line a rimmed cookie sheet with foil and place a rack on it.
Unwrap the turkey and place it on the rack.
Place the turkey into the oven for 2 1 / 2 hours.
By this time , the thighs should be about 100f , but the breast should still be icy , around 25f if you have an insert-and-leave-it type of thermometer , 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 150f and the breast around 50f remove the giblets bag at this time.
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 175-180f , the breast should be done at 160-165f and the skin should be nic.

Ingredients

turkey, prepared stuffing