Don't panic if you forgot to thaw the turkey. You can slow roast it frozen instead. Slow roasting is different than roasting because it is done at a lower temperature for a longer period of time. By cooking at a lower temperature you ensure that the turkey is not cooked unevenly. The common misconception is that turkeys should not be frozen when cooking them. Frozen turkeys cook evenly and often turn out with more flavor and moisture than a thawed turkey. A 12- to 13-lb. frozen turkey will only take an hour or two longer to cook than a completely defrosted one. The cooking time should take between five and six hours.
Step 1
Cover a cookie sheet with a coat of tinfoil that wraps up and around the edges.
Step 2
Preheat the oven to 325 degrees Fahrenheit.
Step 3
Place the frozen turkey on the cookie sheet and insert it into the oven. Cooking on a cookie sheet with low edges ensures that the turkey gets cooked evenly, while cooking in a pan with high sides keeps the bottom from cooking as fast as the rest.
Step 4
Remove the organ bag from the cavity of the turkey after 3.5 hours cooking.
Step 5
Sprinkle the turkey with sea salt, cracked black peppercorns, rosemary, thyme and marjoram.
Step 6
Continue slow roasting for an additional two hours or until the turkey breasts are at least 165 degrees Fahrenheit. Measure the temperature of the turkey by inserting a cooking thermometer into the center of the breasts. Be careful not to touch any bones because they will be hotter than the meat.
Step 7
Remove from the oven and serve.
Things You'll Need
- Cookie sheet
- Aluminum foil
- 12- to 13-lb. frozen turkey
- ¼ tsp. sea salt
- ¼ tsp. black pepper
- 1/8 tsp. rosemary
- ¼ tsp. thyme
- 1/8 tsp. marjoram
- Cooking thermometer
References
- Iowa State University Extension; Is it Safe to Cook a Frozen Turkey?; 2004
- "Cooking"; James Peterson; 2007
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