Roasting Frozen Turkey – In this post, I will show you how to roast a turkey while it’s frozen, the tools you will need to keep the cooking process pleasant and safe, and how to make silky, smooth gravy that your family and guests will fall in love with.
Course Main Course
Prep Time 5minutes
Cook Time 5hours
Total Time 5hours5minutes
Author Muna Kenny
1whole frozen turkey. 8lbs to 11lbs
BUTTER AND SPICE MIX:
1stick butter at room temperature
1 ½teaspoonblack pepper
FOR THE GRAVY:
2celery sticks chopped
2medium onion chopped
3garlic cloves chopped
½teaspoonblack pepper powder
Salt to taste
ROASTING THE TURKEY:
Preheat 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. (I won’t advise you to stuff the turkey but if you have to stuff it with onion and garlic and not with stuffing.) 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.
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 in 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
MAKING THE GRAVY:
In a pan add the butter and oil, when the butter melts add the garlic, onion, and celery. Sauté the vegetables until the onion is translucent.
Add the giblets and cook for 4 minutes. Add the flour and stir for three minutes.
Add the water while stirring, now add all the spices and let the mixture cook until it thickens.