Frozen Turkey! Still Delicious Cooked From Frozen.. I have no tricks up my sleeve here; this method is as straightforward as they come. Yes, cooking a turkey from frozen or partially frozen is totally safe and is even USDA-approved. Whenever we're thawing and cooking turkeys, our goal is to move it through the danger.
A fresher turkey would have better flavor, texture, etc., but you can use the frozen turkey as long as it still appears to be in good condition. The cavity should still be partially frozen so if a bag is in there don't try to pull it out yet. There may also be liquid in the cavity you will want to remove with After cooking my turkey from frozen the first time I have NEVER gone back to the old way! You can have Frozen Turkey! Still Delicious Cooked From Frozen. using 4 ingredients and 9 steps. Here is how you cook that.
Ingredients of Frozen Turkey! Still Delicious Cooked From Frozen.
- It’s 1 of 12-13 pound turkey. for 20 pounds add approx. 2 hours to cook time in insructions. My 18 pound took exactly 7hours..
- You need 1 of I find that turkeys that come already brined come out the best. example, Butterball..
- You need 1 of Stuffing. see special instructions.
- You need 1 of Turkey hotline 800-288-8372 just in case!.
Its sooooo much easier and safer, plus the turkeys come. Cooking a frozen turkey is pretty straightforward. There are no bells and whistles or fancy tricks. You're just going to roast the bird.
Frozen Turkey! Still Delicious Cooked From Frozen. instructions
- Trust me, this is an excellent way to cook a turkey. Cooking a turkey from a frozen state actually has several benefits over cooking a thawed turkey. For starters cooking can be done in a roasting pan, but is not necessary. When you thaw a turkey in a refrigerator, there is a definite risk of raw juices with pathogens at higher levels getting on your refrigerator, and other foods in the refrigerator. Not to mention your countertops, and sink, etc. This can create a hazard and a need for extra cleaning and sanitizing. Why bother thawing if your end results are just as fantastic as any thawed bird?! The last thing I want to do is be overly concerned with ensuring I'm keeping everyone safe. Trust me, this will save extra time..
- I know what you're thinking, what about the neck, and giblets that come stuffed inside the turkey? Not to worry, you will be removing those, and yes, you absolutely will still be able to use those for your normal traditional gravies, stock and such. Another great reason for cooking from frozen is, because the breast is greater in mass, it takes much longer to thaw. When using a cook from frozen method it allows the thigh and leg to be cooked to moist and tender, while the breast is not overcooked and dried out. The breast will cook to a juicy 160-to-165ºF without any issues..
- Ok, now that we're all ok with giving this a try, let's go!.
- First you will need to start off about 5 to 5 1/2 hours before you want to serve the cooked turkey, up to 7 for an 18lb bird. Set your oven temperature to 325ºF. Don't concern yourself with perfect timing(in regards to hours, not temp. Temps always important.) so much as perfect cooking. If your turkey is ready before all your sides by a little bit, It's far better than serving an undercooked bird..
- Next remove the wrapping from the turkey and put the turkey on a rack on a pan that has been covered with foil to make cleaning easy. If You prefer you can also cook the turkey in a covered roasting pan. Place the turkey in the oven. Remember not to worry about the bag with the heart, liver, neck etc. Which is located in the neck cavity, and the center of the turkey. All that will be removed during cooking, after the turkey has thawed a bit. I personally cook the turkey without a rack to get pan drippings for gravy. I've read that when cooking in a pan with sides shields that the bottom of the turkey will be non-uniform, because of heart distribution..
- Be sure that you always put the turkey in the oven breast side up. If your turkey comes with a pop-up temperature indicator, it will be located on the breast. During the first 2 to 2 1/2 hours, the legs and thighs will cook to approximately 100ºF. While The breast, at about 1 inch into the flesh, will usually still be at the soft ice point, which is about 25ºF. It's very important that at this point you begin to watch your turkeys breast temperature, as you do with any bird you cook. I use a digital terminator with a temp sensitive tip. You can also use a dial roast thermometer, but be sure it's inserted into the breast, because it is the slowest cooking part. After about 3 1/2 hours, the legs and thighs will be around 150 to 160ºF, and the breast, about 40 to 50ºF..
- Next you should remove the bag of heart, liver, etc. It's important you remove all of that, because the turkey will cook more evenly without. If you leave them in, not only does the turkey not cook as evenly, but it will take longer to cook. You may choose to stuff your bird at this point..
- It's at the 4 1/2 to 5 hour mark that your turkey is nicely cooked. Be sure to check the temperature. Legs and thigh should be tender and cooked temperature between 175 to 185ºF, where the breast will be moist the at 160 to 170ºF mark. The pop-up timer (if there is one) should have popped..
- If you absolutely insist on having a stuffed bird, you can still do so, just keep in mind, you should preheat your stuffing, be sure to protect your hands while stuffing. I've used the silicon kitchen gloves. I love mine! To stuff, Do this when you've removed all the innards. Be sure you don't overstuff the turkey. It's important to take the temperature inside the middle of the stuffing it should be no less than 165°F..
Many turkey-roasting recipes have you start the roasting process at a higher heat so you get a deliciously golden skin, but the extended cook time a frozen turkey. Does a frozen turkey actually taste good after it's cooked? It's really delicious and the skin is nice and crispy, just like cooking it if it was thawed first. Downsides to cooking a frozen turkey? If you normally use a rub or brine, you won't be able to with.