How to Roast a Frozen Turkey
Learn the foolproof method for roasting a frozen turkey and enjoy a hassle-free holiday meal that's impressively juicy and delicious. This step-by-step guide teaches you how to go from frozen to perfectly golden-brown, with no defrosting required. Featuring simple pantry staples like butter, salt, garlic powder, and paprika, this recipe ensures a flavorful bird with minimal prep. Clever techniques, such as using a cup of water to prevent burnt drippings and carefully seasoning after the turkey has partially thawed, make this recipe both practical and beginner-friendly. With optional fresh herbs for added aroma and a detailed timeline to ensure perfectly cooked meat, this method is ideal for a 10-14 pound turkey that’s roasted to succulent perfection. Perfect for holidays or special gatherings, this no-fuss approach guarantees a tender, moist turkey every time—perfectly carved and ready to wow your guests!
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Recipe Information
Ingredients
- 1 whole (10–14 pounds) Frozen turkey
- 4 tablespoons Unsalted butter
- 1.5 tablespoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup Water
- 3 sprigs Fresh herbs (optional, e.g., rosemary, thyme, sage)
Instructions
Preheat your oven to 325°F (163°C). Place a rack in the bottom third of the oven to accommodate the turkey.
Remove the frozen turkey from its packaging. Do not worry about removing the giblets yet, as they can be removed later when the turkey has partially cooked.
Place the frozen turkey breast-side up on a roasting rack inside a large roasting pan.
Pour 1 cup of water into the roasting pan to prevent drippings from burning during the initial cooking phase.
Place the turkey in the oven, uncovered, and roast for 2 hours to allow the bird to start thawing. Do not attempt to season or baste it yet.
After 2 hours, carefully remove the turkey from the oven. Use tongs to check if the giblet bag and neck (located inside the cavity) can be removed. If they are still frozen, return the turkey to the oven for another 20–30 minutes and check again.
Once the giblets and neck have been removed, pat the turkey dry with paper towels and season it. Rub the softened unsalted butter over the skin and sprinkle the turkey evenly with salt, black pepper, garlic powder, and paprika. Place the fresh herb sprigs inside the turkey cavity if using.
Return the seasoned turkey to the oven. Roast uncovered, basting occasionally with the pan drippings, for approximately 3–3.5 more hours for a 10–14-pound bird, or until a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C), and the thickest part of the thigh registers 175°F (79°C).
If the turkey skin begins to brown too quickly, loosely tent the bird with aluminum foil to prevent it from burning.
Once fully cooked, remove the turkey from the oven and let it rest for 20–30 minutes before carving. This allows the juices to redistribute for moist, flavorful meat.
Carve the turkey and serve with your favorite sides and gravy. Enjoy your perfectly roasted turkey!
Nutrition Facts
Calories |
9004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.7 g | 347% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4569 mg | 1523% | |
| Sodium | 15085 mg | 656% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.3 g | ||
| Protein | 1525.5 g | 3051% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 77.5 mg | 431% | |
| Potassium | 16000 mg | 340% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
