A few things to keep in mind when cooking a frozen turkey:
1. Don’t try to partially thaw the turkey on the counter. Leaving a turkey out to thaw is asking for bacteria (and a possible trip to the emergency room Thanksgiving night).
2. Don’t stuff a frozen turkey. I don’t recommend ever cooking the stuffing inside the turkey, even for a properly-thawed bird. The reason: The stuffing and the turkey both have to reach a temperature of 165 degrees F. in order to be safe. And by the time the stuffing reaches that temperature, the turkey will almost certainly be overcooked.
3. Don’t microwave a frozen turkey.
4. Don’t try to cook a very large turkey (over 18 pounds) from a frozen state.
5. Do check the turkey frequently to see if it’s done. Use an instant-read thermometer for the most accurate results. A turkey must be cooked to 165 degrees F. in both the breast and the thigh in order to be safe to eat.
6. Don’t pay attention to the pop-up thermometer if your turkey has one. Use an instant-read thermometer instead.
7. Do let the turkey rest 30 minutes before carving. This is true for any turkey. This keeps the turkey moist and juicy.
8. Don’t attempt to deep-fry a frozen turkey. Roasting is the best method for cooking a frozen turkey.
9. Do season and flavor the turkey as you normally would.
Rubbing the skin with melted butter or oil yields a nicely-browned turkey. Stuffing the cavity (after the giblets have been removed) with onions, celery, lemon halves or herbs adds flavor. A little apple cider, water or chicken broth in the bottom of the roasting pan will add flavor to the turkey’s juices, making it perfect for making gravy.
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