I saved a web page from the Utah State University's Extension Food Safety

office a few months ago about cooking frozen turkeys straight from the

freezer. I tried it last night, and it works beautifully, although my 12

pound turkey was done almost an hour early. I can't find the web page

anymore, so here are the instructions converted to plain text:



Best regards,

Bob





Cooking a Frozen Turkey [11/27/2003]

By Pauline Williams, MPA RD CD



The following instructions on cooking a frozen turkey are from

USU Extensions food safety specialist Dr. Charlotte Brennand.



Steps for roasting a frozen turkey:

- Take turkey from freezer and remove plastic wrap.

- Put the frozen turkey in a shallow pan and cover with a foil

tent. The edge of the foil should just hang loosely around the turkey.

- Put the frozen bird in the oven and turn the oven to the desired

temperature (see chart below). Note: the giblets and neck will

still be in the craw; these can be removed halfway through the

cooking if desired, or just prior to serving.

- During the last 15-30 minutes of cooking, remove the foil tent and

turn the oven up to 400 degrees F.



The turkey CANNOT be stuffed using this method. Cook your stuffing

separately and serve on the side.



TIME AND TEMPERATURE CHART



You can choose from two oven temperatures, 250 or 325 degrees F. Both

produce a good product. The best temperature depends on the size of the

turkey and the time you want to eat. For example, to serve a 22-pound

turkey at 1:00 p.m. the bird would need to go in the oven around 3:30 a.m.

if using 325 degrees, or 7:30 p.m. the night before, if using 250 degrees.



Bird Size | Minutes per Pound

Pounds | 250 degree oven | 325 degree oven

10 | 57 | 39

12 | 56 | 37

14 | 54 | 34

15 | 52 | 32

18 | 54 | 30

20 | 49 | 27

22 | 47 | 25

24 | 45 | 23



For safety, use a meat thermometer to assure the bird reaches 170

degrees in the thickest part of the breast and 180 degrees in the

thigh.







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