I saved a web page from the Utah State University's Extension Food Safety
office a few months ago about cooking frozen turkeys straight from the freezer.
I tried it last night, and it works beautifully, although my 12 pound turkey
was done almost an hour early. I can't find the web page anymore, so here are
the instructions converted to plain text:
Best regards,
Bob
Cooking a Frozen Turkey [11/27/2003]
By Pauline Williams, MPA RD CD
The following instructions on cooking a frozen turkey are from
USU Extensions food safety specialist Dr. Charlotte Brennand.
Steps for roasting a frozen turkey:
- Take turkey from freezer and remove plastic wrap.
- Put the frozen turkey in a shallow pan and cover with a foil
tent. The edge of the foil should just hang loosely around the turkey.
- Put the frozen bird in the oven and turn the oven to the desired
temperature (see chart below). Note: the giblets and neck will
still be in the craw; these can be removed halfway through the
cooking if desired, or just prior to serving.
- During the last 15-30 minutes of cooking, remove the foil tent and
turn the oven up to 400 degrees F.
The turkey CANNOT be stuffed using this method. Cook your stuffing
separately and serve on the side.
TIME AND TEMPERATURE CHART
You can choose from two oven temperatures, 250 or 325 degrees F. Both
produce a good product. The best temperature depends on the size of the
turkey and the time you want to eat. For example, to serve a 22-pound
turkey at 1:00 p.m. the bird would need to go in the oven around 3:30 a.m.
if using 325 degrees, or 7:30 p.m. the night before, if using 250 degrees.
Bird Size | Minutes per Pound
Pounds | 250 degree oven | 325 degree oven
10 | 57 | 39
12 | 56 | 37
14 | 54 | 34
15 | 52 | 32
18 | 54 | 30
20 | 49 | 27
22 | 47 | 25
24 | 45 | 23
For safety, use a meat thermometer to assure the bird reaches 170
degrees in the thickest part of the breast and 180 degrees in the
thigh.
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