Can you Roast A Frozen Turkey? Well, of course, you can! If you don't have time to thaw the Turkey, then this recipe is here for your rescue. My recipe will teach you how to roast a frozen turkey easily, have a crispy skin, and the juiciest tender meat. Also, learn how to make delicious Giblet gravy that your family and guests will love!
This recipe is perfect for 8 lbs to 11 lbs frozen turkey! To some, roasting frozen turkey may sound crazy, but in reality, roasting a frozen turkey will result in a moist, juicy, and delicious turkey.
This is because the turkey will take its time to cook in low heat, which helps the turkey maintain its juices. Slowly cooked meat is always tender in texture, and that's why you'll love this recipe!
With its simple yet flavorful ingredients and easy-to-follow instructions, this recipe will guide you through transforming a frozen turkey roast into a show-stopping centerpiece for your next holiday meal or special occasion. Don't forget to try my Smothered Turkey Legs, my Easy Roast Chicken, and, for dessert, my Butter Pecan Cake.
❤️ WHY YOU’LL LOVE THIS RECIPE
Easy to prepare: This frozen turkey roast recipe requires minimal effort and time, making it a convenient option for busy individuals.
Versatile: This recipe can be customized with various seasonings and spices, allowing for a personalized flavor profile.
Crowd-pleaser: This recipe is a hit among adults and children, making it a great choice for family gatherings or parties.
Moist and tender: While cooking, the Turkey locks in moisture during the cooking process, resulting in a tender and moist texture that is highly enjoyable to eat.
WHAT TO EXPECT
- The texture will be moist and juicy.
- The skin will be crispy and tasty.
- The flavor won’t be different than when roasting a fresh turkey.
- The roasting time will be longer since the bird is frozen.
- You will not be able to stuff the Turkey.
- You will roast the turkey while the giblet bag is inside it. But don’t worry, you can remove it before it starts to cook.
- You won’t be able to rub the turkey with butter while frozen, but you can brush it with butter after roasting it for two hours and a half.
All you need are some simple ingredients from your pantry. Let's look at them in more detail:
Whole frozen turkey: We will be using a whole frozen turkey in order to make this recipe. It is the star of the show.
For the Butter and Spice Mix
Butter: Better go with unsalted butter; it will add richness and flavor to the turkey as it cooks in the oven.
Spice mix: For the spice mix, we’ll need some salt. Black pepper. It will add a subtle kick and depth of flavor to the turkey. Oregano will infuse the turkey with a fragrant and earthy flavor, complementing the other spices.
For the Gravy:
Celery sticks: They will add a subtle, refreshing taste to the gravy and enhance its overall flavor.
Onion and garlic: We will also require onion and garlic for the gravy. They will give the gravy a sweet and savory base, adding depth and complexity to its flavor.
Butter: It will create richness and a silky texture to the sauce.
Paprika: For some smoky flavor.
Flour: To thicken the gravy and create a smooth and velvety texture.
Turkey giblets: They will add depth and a meaty taste to the sauce.
🔪 HOW TO MAKE
Roasting Frozen Turkey
Preheat your oven to 325F/165C. This will ensure that the turkey cooks evenly and thoroughly.
Unwrap the turkey and place it in a roasting pan.
Roast the turkey in the preheated oven for 2 ½ hours. It’s important to resist the temptation to open the oven door during this time.
In a bowl, combine the butter and spice ingredients, ensuring that they are well mixed together.
After 2 ½ hours, remove the turkey from the oven and place it on a clean cutting board. Use a pair of tongs to carefully pull out the giblets bag from the turkey’s cavity. Tilt the bird slightly to allow any excess juices in the cavity to drain out.
Brush the turkey with the butter and spice mixture, coat the entire bird. This step adds flavor and helps to keep the turkey moist.
Return the turkey to the oven and continue cooking for 1 hour and 45 minutes.
Insert the thermometer into the thickest part of the breast and both thighs. The breast should reach a temperature of 165F, and the thighs should reach 170F.
Once the turkey has reached the appropriate temperatures, remove it from the oven. Place it on the counter and loosely cover it with aluminum foil. Allowing the turkey to rest for at least 30 minutes.
After the resting period, it’s time to carve the turkey. Use a sharp knife to carefully slice the meat, starting with the breast and moving on to the thighs.
The Turkey Giblet Gravy
In a large pan, Add the oil and butter. Add the giblets and fry until light brown.
Add the minced garlic, diced onion, and chopped celery. Sauté the vegetables until the onion becomes translucent.
Pour the hot water and let the giblets cook. It will take from one hour and a half to two hours. Strain the stock and keep it aside. Finely mince the giblets and keep them aside.
Pour the Turkey drippings into a bowl. Wait for a few minutes for the oil and drippings to separate. Remove the fat from the drippings using a ladle. Do not discard it.
In a pan, add three tablespoons from the dripping fat, and then add the flour. Cook on medium heat for two minutes.
Gradually and while whisking, pour in the giblet stock and the turkey drippings (not the fat from the dripping). Allow the mixture to cook until it thickens to your desired consistency.
Add the minced giblets and cook on medium heat for a minute or two. Serve with mashed potatoes and slices of Turkey.
🍽️ HOW TO SERVE IT
- Serve the frozen turkey roast sliced on a platter with mashed potatoes and gravy for a classic and comforting meal.
- Shred the thawed turkey and use it as a filling for sandwiches or wraps, along with some cranberry sauce and lettuce for a delicious and easy lunch option.
- Dice the cooked turkey and toss it with some cooked pasta, vegetables, and a creamy sauce for a hearty and satisfying pasta dish.
- Make a flavorful turkey salad by mixing diced turkey with mayonnaise, celery, dried cranberries, and chopped walnuts. Serve it on a bed of lettuce or as a sandwich filling.
- Slice the cooked turkey roast and serve it on a bed of mixed greens, along with some sliced avocado, cherry tomatoes, and a tangy vinaigrette for a fresh and healthy salad option.
This frozen turkey roast recipe is delicious, but if you're looking to customize it, here are some ideas you can try:
Herb-Roasted: Add fresh herbs like rosemary, thyme, and sage to the turkey roast before cooking to infuse it with a delicious, fragrant flavor.
Citrus-glazed: Create a tangy and sweet glaze by mixing orange juice, honey, and lemon zest. Brush this glaze over the turkey roast during the last 30 minutes of cooking for a burst of flavor.
Spicy cajun: Combine Cajun spices, including paprika, cayenne pepper, garlic powder, and onion powder, all over the turkey roast before cooking. This adds a kick of heat and a savory Cajun flavor to the turkey roast, perfect for those who enjoy a little spice in their meals.
Maple-glazed: Create a sweet and sticky glaze by combining maple syrup, Dijon mustard, and a pinch of cinnamon. Brush this glaze over the turkey roast during the last 30 minutes of cooking for a caramelized and flavorful finish.
Garlic and rosemary: Infuse the turkey roast with the classic combination of garlic and rosemary by seasoning it with minced garlic, fresh rosemary leaves, salt, and pepper before cooking. This adds a fragrant and savory taste to the turkey roast.
Adding cream to gravy: You can add two to three tablespoons of heavy cream to the gravy to make it richer.
To store leftovers, first let the roast cool down to room temperature before transferring it to an airtight container or wrapping it tightly in aluminum foil.
Place the leftovers in the refrigerator within two hours of cooking to prevent the growth of bacteria. The leftovers can be stored in the refrigerator for up to four days.
When reheating the leftovers, it is important to ensure they are heated throughout to prevent potential foodborne illnesses. The roast can be reheated in the oven by placing it in a baking dish and covering it with aluminum foil.
Heat the oven to 325°F (163°C) and heat the roast for about 20 minutes per pound, or until it reaches an internal temperature of 165°F (74°C). Another option is to reheat the leftovers in the microwave, using the appropriate power level and stirring occasionally to guarantee even heating.
As for freezing, it is generally not recommended to freeze the leftover turkey roast. This is because the texture and taste of the meat may be compromised upon thawing and reheating.
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⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Roasting A Frozen Turkey the Right Way
- 1 whole frozen turkey. 8lbs to 11lbs
BUTTER AND SPICE MIX:
- 1 stick butter at room temperature
- 1 ½ teaspoon salt
- 1 ½ teaspoon black pepper
- ½ teaspoon oregano
FOR THE GRAVY:
- 3 garlic cloves chopped
- 2 celery sticks chopped
- 2 medium onion chopped
- Turkey giblets
- 3 tablespoon oil
- 2 tablespoon butter
- ½ teaspoon black pepper powder
- Salt to taste
- ½ teaspoon paprika
- 2 tablespoon flour
- 4 to 5 cups water or stock
ROASTING THE TURKEY:
- Preheat your oven to 325F/165C.
- Unwrap the turkey and place it in a roasting pan. Roast the bird for 2 ½ hours. Do not open the oven door during that time.
- Mix the butter spice ingredients together well.
- Remove the bird from the oven and place it on the counter. Using a tong, pull out the giblets bag from the turkey’s cavity. Tilt the bird to bring out any excess juices from the cavity.
- Brush the turkey with the butter and spice mixture. Return the bird back in the oven and cook for 1 hour 45 minutes.
- Using the thermometer, measure the temperature of the turkey for doneness by sticking the thermometer in the thickest part of the breast and both thighs. If the temperature reads 165F for the breast and 170F for the thighs, take out the turkey. Place it on the counter and cover loosely with aluminum foil. Let the turkey rest for at least 30 minutes, and then carve the turkey.
MAKING THE GRAVY:
- In a large pan, add the oil and butter. Add the giblets and fry until light brown.
- Add the minced garlic, diced onion, and chopped celery. Sauté the vegetables until the onion becomes translucent.
- Pour in the hot water and let the giblets cook on medium low heat. It will take from one hour and a half to two hours to cook.
- Strain the stock and put it aside.
- Finely mince the giblets. Pull the meat from the neck and chop that too. Keep them aside.
- When the turkey is cooked, remove it from the roasting pan and cover it to rest. Pour all the dripping in a bowl and wait until the oil separates from the dripping.
- Remove the fat from the drippings using a ladle or a spoon. Do not discard it.
- In a pan, add three tablespoons of the dripping fat, and then add the flour. Cook on medium heat for two minutes.
- Gradually and while whisking, pour in the giblet stock and the turkey drippings (not the fat from the dripping). Allow the mixture to cook until it thickens to your desired consistency.
- Add the minced giblets and cook on medium heat for a minute or two. Serve with mashed potatoes and slices of Turkey.
- The Nutrition value includes the Roasted Turkey and the Gravy.
- If the temperature in the thighs is still low, cover the turkey breast with aluminum foil by shaping it into a tent or a V shape; this way, you won’t lose much moisture from the breast and continue cooking it. Or, bring out the turkey from the oven and cut the thighs off the turkey. Place the breast on the counter covered with aluminum foil to rest and return the thighs back to the oven to continue cooking. Remember to let the thighs rest while covered with aluminum foil for at least 30 minutes after you bring them out of the oven.
- You can add heavy cream to the gravy to give it a richer taste.
- If you want to add liver to the gravy, add it to the stock two to three minutes before it is done cooking.
- I kept the stock simple, but you can add carrots, bay leaves, and other spices you prefer.
- Some like the gravy smooth and creamy; to have this texture, blend the gravy in a blender after it cools a little and be careful from the steam.