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Turkey Cooked FROZEN, No Thawing Stage

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Rating: 4.5; Vote: 2

If Thanksgiving sneaks up on you, it is possible to throw a frozen-solid turkey straight into the oven. RECIPE Unwrap your fully frozen turkey and put it on a roasting tray. Coat it with oil, salt, pepper and whatever other seasonings you want. Put it in the oven at 250 F. After a few hours, you should be able to get the giblet packet out of it. Put the unwrap the giblets and put them in the bottom of the tray. Keep roasting until the internal temp of the deepest part of the breast is 135-140 F. This will take up to twice as much time as it would take with a thawed turkey, 20-30 minutes per pound. Put some roughly cut onions, carrots and celery into your roasting tray, and jack the oven up to 400 F convection roast, or 450 F conventional, and roast until the skin is brown and the deepest part of the breast reads 160 F (or a little less, if you want to be cavalier about food safety. Heat the roasting tray on the stovetop on medium for about 10 minutes to give the underside of the turkey some extra cooking time. If you smell anything burning, turn the heat down and/or stop. Remove the turkey from the tray and put it somewhere to rest. If there seems to be a lot of juice in the roasting tray mixed in with the fat, heat the tray on your stovetop to boil off most of that juice. Then mix enough flour into the fat to make a thick paste, and cook it on medium heat for a few minutes. Don't let anything burn. Gradually mix in a carton or two of chicken stock however much your roux can thicken to your desired texture. You won't know how thick it can be until you bring it to a boil. Strain the gravy and discard the solids. Taste and adjust for seasoning
Date: 2019-10-31

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Comments and reviews: 7

De Au
As a european, its kind of baffling how much focus you guys over there put on safe temperatures. Never heard anybody talk about that like its a well known fact over here. You just cook it till it tastes good. And no - people are not hospitalized more often in France, Italy or Germany. Nice video though.
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Adam Ragusea
Q: Did you steal the opening shot from Joshua Weissman? A: Joshua is awesome, but Im sure he would acknowledge we both stole that shot from Alton Brown, who probably stole it from someone else. We all stand on the shoulders of giants.
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Martin Underwood
I saw the headline and became worried that Adam was going to to pontificate that this was the best method to cook turkey. Thank you for aleviating my fears.
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Mike Belcourt
Is there anything more magical in this or any world than turkey gravy? (or gravy in general)my thanksgiving was 17 days ago but hey, I'll go around again: )
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Noam Bahar
Why didnt you put wine in the gravy? And is there a pecan pie video coming up (a lot of people thought it would be a follow-up to your pecan orchard video?
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BrAlex
Dude, although we certainly like two videos a week, we certainly don't need it. Get your pace down or you'll burnout and we'll end up with zero videos a week.
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Shane Derfus
Have you tried your normal method of defrosting frozen meat (i. e. keep it in a tub of water with a continuous stream) with something this big?
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