Content

• Steps
• Part 1 of 3: Defrosting the turkey in the oven
• Part 2 of 3: Drizzle with fat and season
• Part 3 of 3: Roast the turkey
• Warnings
• What do you need

If you've decided to cook your turkey but forgot to defrost it, don't worry. The turkey can also be baked frozen, making it tasty and safe for the whole family.

Steps

Part 1 of 3: Defrosting the turkey in the oven

1. 1 Remove the turkey from the freezer and remove the mesh. Use scissors to cut the net and film and remove from the turkey. Leave the bag of giblets inside for now.
2. 2 Place the turkey on the roasting rack in the roaster. The turkey should be on the wire rack with its breastbone up.
   • It is very important that the turkey is on the grill rack. This will circulate the heat in the oven throughout the turkey.
3. 3 Preheat oven to 163 ° C. If there are several grates in the oven, remove all of them except the one at the very bottom. This will give you enough room for the turkey.
4. 4 Place the frozen turkey in the oven and thaw for 2.5 hours. Do not open the oven during this time to prevent heat release. After 2.5 hours, the turkey is almost completely thawed, becoming golden brown.
   • Forget about seasonings for now, as they won't stick to frozen turkey. Seasonings can be added later after the turkey has been in the oven for a few hours.
5. 5 Check the temperature of the thawed turkey with a meat thermometer. Insert the thermometer into the brisket or thigh and wait a few seconds for it to read the temperature. The temperature of the turkey should be between 38–52 ° C.
   • If the temperature is lower, put the turkey back in the oven and check it from time to time until it is at the correct temperature.

Part 2 of 3: Drizzle with fat and season

1. 1 Remove the bag of giblets from the turkey's neck. Giblets are the internal organs of a turkey that the butcher has packed and stuffed into the turkey's neck. Now that the turkey is partially thawed, remove the offal from it and discard it (or make a gravy with it).
2. 2 Using a greasing brush, apply half a cup (120 ml) of melted butter to the turkey. The butter will add flavor to the turkey. If you don't have butter, use olive oil.
3. 3 Season the turkey with salt and pepper. Start with 2 tablespoons (50 g) of salt and pepper (30 g) and gradually add more if not enough for the whole turkey. Sprinkle the seasoning over the turkey and rub gently with your fingers.
   • The turkey can be seasoned with rosemary, thyme, and sage.

Part 3 of 3: Roast the turkey

1. 1 Roast the turkey for another 1.5-5 hours, depending on its weight. The more the turkey weighs, the longer it will take to bake. To find out the weight of a turkey, take a look at the plastic wrap it was sold in.
   • If the turkey weighs 3.6–5.4 kg, then bake it for another 1.5–2 hours.
   • If the turkey weighs 5.4–6.4 kg, then bake it for another 2-3 hours.
   • If the turkey weighs 6.4-9.1 kg, then bake it for another 3-4 hours.
   • If the turkey weighs 9.1-10.9 kg, then bake it for another 4-5 hours.
2. 2 Check the turkey every hour. Use a thermometer to check the temperature of the turkey to see if it is rising. You can also brush the turkey with extra butter or olive oil to give it more flavor. If the turkey is scorching or too crispy, cover it with aluminum foil.
3. 3 Remove the turkey from the oven when it reaches 74 ° C. At this temperature, the turkey is considered ready and safe to eat. Thermometer test the turkey at different depths and in different places to make sure it is completely cooked.
   • Check the center of the turkey with a thermometer as this part takes the longest to cook.
4. 4 Allow the turkey to cool for 30 minutes before serving. After 30 minutes, the turkey can be sliced ​​and served. Butcher the turkey and serve with the filling, mashed potatoes, or any other favorite side dish.

Warnings

• Never try to grill or deep-fry frozen turkey. You can only safely cook frozen turkey in the oven.

What do you need

• Oven
• Frying grid
• Duckling
• Meat thermometer
• Smearing brush
• Condiments