Cook Frozen Turkey

1) Preheat the oven to 325 degrees F.

2) Unwrap the turkey, but leave the plastic bag with the giblets in the turkey (it will be too frozen to remove yet; you will do that later). If you're lucky enough to find a frozen turkey without the plastic bag in it, or a turkey that has a paper bag containing the giblets instead of a plastic bag, that's even better, as the plastic can pose a health problem if you aren't careful (more on that below).

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3) Place a wire rack in a large roasting pan, and place the frozen turkey on the rack. This allows the heat to surround the turkey from all sides. Pour a 1/2 cup to 1 cup of water in the roasting pan. If you'd normally add vegetables (cut celery or onions, for example) to the roasting pan around the turkey, you can do so.

4) Roast the frozen turkey for 2-3 hours.

5) Remove the turkey from the oven, and, using tongs, try to remove the bag of giblets from the turkey cavity. The bag may still be frozen and stuck to the inside of the turkey cavity. If that's the case, just return the turkey to the oven, and cook it another 30-60 minutes, and try again.

This is the hardest part about cooking a frozen turkey, because you don't want the plastic bag to break or tear while inside the turkey. If the plastic bag melts, it can leach harmful chemicals into the turkey, and you must throw out the turkey.

If, on the other hand, the bag of giblets is in a paper bag, it's safe to leave it in the turkey until the turkey is finished cooking (though I recommend removing it if you can).

6) This is a good time to season the turkey. Rub oil or butter all over the turkey skin. Season it with poultry seasoning. Once the bag of giblets is removed, you can stuff the turkey cavity with onion pieces, celery pieces, herbs (thyme and rosemary are favorites) or even sliced oranges or lemons.

7) Return the turkey to the oven to finish cooking. Although the chart below gives you estimated cooking times for a frozen turkey, the only true way to tell if a turkey is done is by taking the temperature in the thickest part of the thigh with an instant-read thermometer. The turkey needs to cook to 165 degrees F.

Thanksgiving dinner is about more than just turkey. Check out these easy recipes for Thanksgiving side dishes:

• Make Ahead Mashed Potatoes - Creamy and rich, these mashed potatoes taste even better than mashed potatoes served right out of the pot, because they're hot all the way through.
  
  
• Cranberry Sauce - You won't believe how easy it is to make this - the recipe has just 4 ingredients!
  
  
• Sweet Potato Casserole with Marshmallows - A Thanksgiving classic. It wouldn't be Thanksgiving dinner without this side dish.
  
  
• Cranberry Jello Salad Recipe - This Jello mold looks great on the Thanksgiving table, and it tastes great with turkey.

A few things to keep in mind when cooking a frozen turkey:

1. Don't try to partially thaw the turkey on the counter. Leaving a turkey out to thaw is asking for bacteria (and a possible trip to the emergency room Thanksgiving night).

2. Don't stuff a frozen turkey. I don't recommend ever cooking the stuffing inside the turkey, even for a properly-thawed bird. The reason: The stuffing and the turkey both have to reach a temperature of 165 degrees F. in order to be safe. And by the time the stuffing reaches that temperature, the turkey will almost certainly be overcooked.

3. Don't microwave a frozen turkey.

4. Don't try to cook a very large turkey (over 18 pounds) from a frozen state.

5. Do check the turkey frequently to see if it's done. Use an instant-read thermometer for the most accurate results. A turkey must be cooked to 165 degrees F. in both the breast and the thigh in order to be safe to eat.

6. Don't pay attention to the pop-up thermometer if your turkey has one. Use an instant-read thermometer instead.

7. Do let the turkey rest 30 minutes before carving. This is true for any turkey. This keeps the turkey moist and juicy.

8. Don't attempt to deep-fry a frozen turkey. Roasting is the best method for cooking a frozen turkey.

9. Do season and flavor the turkey as you normally would.

Rubbing the skin with melted butter or oil yields a nicely-browned turkey. Stuffing the cavity (after the giblets have been removed) with onions, celery, lemon halves or herbs adds flavor. A little apple cider, water or chicken broth in the bottom of the roasting pan will add flavor to the turkey's juices, making it perfect for making gravy.

Nervous turkey Thanksgiving apron by chuckink
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Funny Thanksgiving card by holiday_tshirts
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Turkey tie by dbccreations
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