I'm Not Thawing my Turkey This Year

Food safety people are recommending that turkeys be roasted frozen. Since I've never successfully thawed a frozen turkey in the fridge (they seem to stay frozen no matter how many days I let them defrost), I'm just going to put it in the oven totally frozen this year.

"Cooks have discovered, and the USDA has endorsed, cooking your whole turkey while it is still frozen. It is safe and any size of turkey works, but the cooking time will take 25% to 50% longer than a fully thawed turkey. (A 14-pound turkey may take five hours versus four hours.) This method also promotes better food-safety practices. When the turkey is frozen, no juices are able to leave the turkey and transfer onto sinks, counter tops and towels. This greatly reduces the risk for cross contaminating food." [Grassfed Recipes; they also have instructions for cooking a frozen bird]

This is from the USDA's fact Sheet:

Cooking an Unstuffed Turkey from the Frozen State

It is safe to roast a turkey from the frozen state; however, it will take longer than a fresh or thawed bird. To determine an approximate cooking time, consult a timetable for oven-roasting a whole turkey. Use the timing for the size turkey you have; then add 50 percent of that time to the original time. Do not smoke, grill, deep fat fry, or microwave a frozen turkey.

Roasting time is approximate, so check the turkey often toward the end of the estimated cooking time. Insert a food thermometer in the innermost part of the thigh when it has defrosted enough to easily insert one. Cook to an internal temperature of 165 degrees F. The turkey is safely cooked when the food thermometer reaches a minimum internal temperature of 165 degrees F in the innermost part of the thigh and wing and the thickest part of the breast.

Giblet Packages. Giblet packages and the turkey neck may be found inside the turkey cavity and/or tucked under the flap of skin at the front of the breastbone. When the turkey has sufficiently defrosted, the packages can be removed carefully with tongs and/or forks during cooking. If giblets were packed in a plastic bag, and the bag has been altered or melted by the cooking process, do not use the giblets or the turkey because harmful chemicals may have leached into the surrounding meat. If the plastic bag was not altered, the giblets and turkey should be safe to use.

Do Not Cook a Frozen Turkey in an Oven Cooking Bag or in the Microwave. It is not recommended to cook a turkey from the frozen state in an oven cooking bag. It is unsafe to open the bag to remove the giblets during cooking because scalding may occur. Also, spilled juices and fat may cause an oven fire.

Cooking a frozen turkey in the microwave is not recommended because it can cook unevenly and might not reach a safe internal temperature throughout. The turkey may, however, be thawed (using the defrost setting) in the microwave. Cook the turkey immediately after thawing.

One article says, "A recently completed study by Dr. Peter Snyder at the University of Minnesota confirms that cooking a turkey from the frozen state can yield a safe, high quality product. According to Dr. Snyder, 'Cooking from the frozen state is much simpler than cooking a thawed turkey, and greatly reduces the risk of spreading pathogens all over the kitchen from the drippy turkey.' The USDA meat and poultry hotline has some instructions for cooking turkeys from the frozen state, and one company sells frozen turkeys in bags that are intended to go right into the oven, in the bag, to cook. Dr. Snyder cooked turkeys of 12 to 13 pounds in a standard 325 degrees F oven. Cooking these birds from the frozen state took between four and a half and five hours, compared to three to three and a half hours to cook a 12- to 13-pound thawed turkey. Snyder found that cooking a frozen turkey could actually result in a better meal because the frozen water in the breast meat takes longer to melt than the water in the leg and thigh. This means that the leg and thigh come out well cooked and tender, not tough, and the breast is still juicy. The giblets in the bird can be removed during cooking, once the turkey has partially thawed, and used for dressing or gravy. To cook a turkey from the frozen state, remove the wrapping from the turkey and place the turkey on a rack in a pan that is large enough to catch any drippings, or use a covered roasting pan. Place the turkey in a pre-heated oven, at least 325 degrees F. Cook for four to six hours, or until done, basting as desired. The time required for cooking will depend on the size of the bird. Dr. Snyder’s research showed that a 12- to 13-pound bird will take approximately five hours to cook from the frozen state; a larger bird will take longer."

Cooking A Solidly Frozen Turkey

A whole frozen turkey without giblets and neck can be roasted, braised or stewed without thawing. Turkey parts can also be cooked without thawing. The turkey should be cooked in a preheated 325F oven.

Timetable for Roasting Solidly Frozen Turkey

12 to 16 pounds - 7 1/2 to 8 1/2 hours
16 to 20 pounds - 8 to 9 1/3 hours
20 to 24 pounds - 9 to 10 hours