Have you ever gotten up on a Thanksgiving or holiday morning to find your turkey isn’t completely thawed, or worse yet, you forgot to take it out of the freezer? As you sit there wondering how you can get the turkey thawed out in time, one thought will surely cross your mind, because it’s crossed all of ours when we’re in this situation: Can I cook it frozen?
The simple answer is YES. Keep reading to find out how to roast a frozen turkey.
The first thing you have to realize is that at this moment you are in damage control mode, so don’t even begin to think about how to inject your secret seasoning blend into it or figure out how to stuff it with grandma’s cornbread stuffing. Remember, this isn’t about putting the best turkey you’ve ever eaten on the table, it’s about getting a delicious, cooked turkey on the table.
When tackling a large 25 pound turkey, proper thawing and extended cook times are crucial for delivering a moist, tender bird Many make the mistake of underestimating how long these giant turkeys take Follow this guide for foolproof tips on safely thawing, prep, estimated roast times, and checking doneness when cooking a big 25 pound frozen turkey.
Key Benefits of Larger Birds
While smaller turkeys are easier to manage going big has some nice advantages
- Feeds a crowd with ample leftovers
- Maximizes your oven space
- Less waste with a higher meat-to-bone ratio
- Often more cost effective per pound
- Impressive as a holiday centerpiece
When cooking for hordes or meal prepping, a 25 pound turkey is tough to beat.
Vital Thawing Steps
Never cook a turkey straight from the freezer. Always thaw first for food safety and even cooking. Here are safe thawing methods:
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Fridge thawing: Allow 24 hours per 4-5 lbs. So 125 pound turkey needs 5-6 days.
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Cold water thawing Submerge wrapped turkey changing water every 30 minutes. About 30 minutes per pound.
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Microwave thawing: Follow microwave directions, 6 minutes per pound.
Prepping Your Bird
Once thawed, prepare your turkey for roasting:
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Remove neck and giblets from inner cavities. Rinse inside and out.
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Pat extremely dry all over with paper towels.
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Rub skin thoroughly with oil or melted butter. Generously season.
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Fill cavity loosely with aromatics like onion, citrus, herbs.
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Tie drumsticks together to hold shape. Tuck wing tips under.
Estimating Roast Time
Total roasting time for a 25 pounder is roughly 7 to 8 hours. Use these estimates:
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20-24 lbs: Roast uncovered at 300°F for 7 to 7.5 hours.
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Add 30-45 minutes if stuffed.
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Start checking temperature after 6 hours.
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Continue roasting until 165°F in thigh and stuffing.
Testing Doneness
Relying solely on cook times is unreliable. Confirm doneness using these checks:
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Instant read thermometer in thickest thigh area without hitting bone should read 165°F minimum.
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Thermometer inserted in stuffing center should reach 165°F.
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Juices from thigh area should run clear when pierced.
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Drumsticks and wings should move easily.
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Slice breast meat open and check no pink remains.
Letting Your Turkey Rest
Once the turkey hits 165°F, remove from oven but do not carve right away. Instead, tent it loosely in foil and allow to rest 30-40 minutes. This lets juices redistribute for added moisture. The internal temp will rise another 10°F as it rests.
Carving and Serving Your Masterpiece
After ample resting time, use a sharp knife to carefully slice the turkey. Cut thin slices against the grain of the breast meat. Arrange on a platter and spoon over piping hot gravy. Serve immediately and refrigerate leftovers within 2 hours.
Storing and Reheating Leftovers
Carve all meat from the bones and store in airtight containers in the fridge. Use within 3-4 days. Reheat gently in the oven or microwave until 165°F. Freeze extras in portion sizes up to 4 months.
Mastering the 25 Pound Bird
Allowing plenty of thawing time and roasting low and slow are keys to success with a 25 pound turkey. Verify safe doneness by temperature, not cook times alone. Letting the turkey rest before carving also ensures sublimely moist meat. Follow these tips and your holiday guests will be gobbling it up!
Handy Hacks for Added Moisture
Use these tricks along with standard roasting to boost juiciness:
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Brine turkey overnight before cooking.
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Loosen skin and rub butter directly onto breast meat.
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Tent just the breast with foil to prevent drying.
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Baste frequently using pan drippings or chicken broth.
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Fill cavity with quartered onions, garlic, fresh herbs.
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Cook stuffing separately to avoid drying out meat.
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Allow turkey to rest 20 minutes before slicing to reabsorb juices.
Creative Ways to Use Leftovers
Put all that leftover turkey meat to delicious use:
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Dice or shred for casseroles, soups, sandwiches, salads.
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Toss with barbecue sauce for tasty pulled turkey.
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Make hearty turkey chili packed with veggies.
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Craft pot pie with carrots, peas, celery, and flaky crust.
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Add to omelets, frittatas, or breakfast burritos.
With some creativity, you’ll enjoy your holiday bird for weeks to come.
Conquering the Frozen 25 Pounder
Preparing a frozen 25 pound turkey may seem daunting, but following proper thawing, roasting, and resting techniques leads to incredible results. With the right know-how, you’ll achieve the juicy, delicious bird your holiday table deserves. Just allow extra time in your schedule, and let your oven work its magic on this impressive centerpiece.
Step #3: Remove the giblets and neck.
After three hours, the cavity should be thawed enough to remove the bag of giblets and the neck. (See the warning above.) Remove any liquid or ice chunks that are in the cavity.
The thighs and legs should be around 130-150ºF, and the breast will be around 50-60ºF degrees. Brush with additional butter or oil, or baste with pan drippings before returning to the oven for another 60-90 minutes.
Step #2: Take your first temperature.
After two hours, the legs and thighs should be nicely thawed and around 90 to 100 degrees. The breast will be thawed about an inch or more deep but will be cooler than the thighs. If you’d like to, you can brush the outside with butter or oil and season with salt and pepper.
Often when a turkey is packaged, they will put the bag of giblets not in the cavity but in the neck area of the bird. By this point that area of the turkey should be thawed enough to remove it. The cavity should still be partially frozen so if a bag is in there don’t try to pull it out yet. There may also be liquid in the cavity you will want to remove with a baster. Don’t pour it over the turkey, though; just reserve it in a glass bowl or measuring cup and use it to make gravy.
Before you put the turkey back in the oven, brush the outside with butter or oil and season with salt and pepper, if desired. Return turkey to the oven and roast another hour.
If the bag holding the giblets is plastic you need to be sure to remove it long before it starts to melt. If it does melt at all, you will need to throw the bag away as well as the turkey. Harmful chemicals will be released into the turkey if it melts.
How to Safely Thaw a Frozen Turkey
FAQ
Do you cook a frozen turkey at 325 or 350?
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 1⁄2 hours. It’s important to resist the temptation to open the oven door during this time.
Can you cook a frozen turkey without thawing?
The answer to one of the most common questions in the kitchen during the holidays is “yes.” Yes, it is possible to cook a frozen turkey without thawing it.Nov 16, 2022
How long to cook a frozen fully cooked turkey?
- 8- to 12-pound turkey: 4 hours to 4 hours and 30 minutes.
- 12- to 14-pound turkey: 4 hours and 30 minutes to 5 hours and 45 minutes.
- 14- to 18-pound turkey: 6 hours to 6 hours and 45 minutes.
When should I start thawing a 25 pound turkey?
For refrigerator thawing, you should plan for roughly one whole day for every four to five pounds your bird weighs. So, if you’re planning to enjoy your turkey on Thanksgiving Day, and it’s more than 24 pounds, you need to start the thawing process the Friday before Thanksgiving.
How long do you cook a 25 lb frozen turkey?
The total roasting time for a 25 lb frozen turkey will be about 7 to 8 hours. Use these time estimates as a guide: 20-24 lb turkey: Roast at 300°F for 7 to 7.5 hours. For a stuffed turkey, add 30-45 minutes to the roast time. Check temperature after 6 hours. Continue roasting until internal temp reaches 165°F in thigh and stuffing.
How long does it take to cook an 8 pound turkey?
This means an 8-pound turkey can take about two hours, while a 24-pound turkey can take five hours or more. However, there are other factors that can affect cooking time, so you shouldn’t go by the turkey’s weight alone.
How do you cook a frozen turkey?
To cook straight from frozen: Start by unwrapping the turkey and set your oven temperature to 325 degrees. Place the turkey on a roasting pan and pop it in the oven—don’t worry about the bag of giblets quite yet! Once the turkey has been in the oven for 20 to 30 minutes, you can use a pair of tongs to carefully remove the packet of giblets.
How long does it take to cook a defrosted Turkey?
Small, defrosted turkeys will take a minimum of two hours to cook while larger turkeys can take more than five hours. According to the United States Department of Agriculture (USDA), whole turkeys should be roasted at a minimum temperature of 325 degrees Fahrenheit. But when it comes to cooking time, there are variables.
Should you Thaw a frozen turkey before cooking?
If you are cooking a previously frozen turkey, it’s important to thaw it safely and thoroughly first. This will ensure your bird cooks evenly and within its estimated time range. In the refrigerator, turkey can take 24 hours to thaw for every 4 to 5 pounds according to the USDA.
How long does a 25 lb Turkey take to thaw?
About 30 minutes per pound of turkey. A 25 lb turkey will need 12-13 hours. Do not thaw at room temperature or in hot water. This allows bacteria to grow. Thaw in the fridge or cold water only. Once thawed, prepare your 25 lb turkey for roasting: Remove bag and giblets from the inner cavities. Rinse turkey inside and out with cold water. Pat dry.