If you find yourself with a frozen turkey on Thanksgiving morning, relax. You can still have a beautiful, flavorful, juicy bird for your holiday feast…really! We have the time and temperature tips you need for a picture-perfect turkey direct from frozen when you’re in a pinch.
Extra dinner guests show up unexpectedly? Forget to pull the turkey from the freezer? Whatever the reason why your turkey is still frozen solid, don’t fret. You should never cook a partially frozen turkey because the outer layers of turkey will become a desert while the frozen center thaws and comes to a safe temperature, but if thawing isn’t an option, a completely frozen turkey can still be the centerpiece of your holiday meal.
As Thanksgiving approaches a common holiday cooking dilemma arises – pulling the turkey out of the freezer only to find it’s still partially frozen. While you ideally want the turkey completely thawed before roasting, it’s still possible to safely cook and enjoy a delicious partially frozen bird.
As a passionate home cook and entertaining expert, I’ve successfully cooked my fair share of partially frozen turkeys. With some simple preparation and extra cooking time, you can serve up a picture-perfect, moist and flavorful turkey dinner. In this article, I’ll share my tips for safely and properly cooking a partially frozen turkey.
Thawing and Handling a Partially Frozen Turkey
Before cooking, it’s important to properly thaw and handle a partially frozen turkey:
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Thaw frozen turkeys in the refrigerator allowing 24 hours per 4-5 lbs. A 20 lb bird needs 4-5 days to fully thaw.
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Never thaw turkey at room temperature. Bacteria multiply rapidly above 40°F.
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If short on time, thaw in cold water under 70°F, changing water every 30 minutes.
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Cook from frozen state only Partial thawing can breed bacteria in the “danger zone” between 40-140°F,
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Use thawed turkey within 1-2 days and within 8-12 hours if brined. Don’t refreeze a thawed turkey.
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Discard turkey if it smells unpleasant or sits above 40°F for over 2 hours. Don’t risk illness.
Cooking Time and Temperature Tips
A partially frozen turkey needs more time and care when roasting:
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At 325°F oven temperature, expect 50% longer cooking time for a fully frozen turkey, and 25% longer for a partially frozen bird.
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Use a meat thermometer to check doneness, not a timer. Cook until 165°F in thickest parts.
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Tent loosely with foil at first to prevent overbrowning. Remove later for crispy skin.
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Baste for moisture and flavor, but open oven as little as possible to prevent cooling.
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Allow the cooked turkey to rest 30 minutes before carving so juices redistribute.
Handy Substitution Tips
For a faster holiday meal, consider these partially frozen turkey substitutes:
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Cook a boneless turkey breast instead of a whole bird. Thaws and cooks quickly.
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Heat roasted turkey breast deli meat in broth with veggies for an instant feast.
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Make a smaller turkey tenderloin stuffed with dressing. Cooks fast even when frozen.
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Slices of rotisserie turkey from the deli are a fool-proof fix.
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Shred leftover frozen turkey into soups, chili and casseroles for easy use.
Key Takeaways
Cooking a partially frozen turkey is safe when handling properly. Allow extra thawing and cooking time, use a meat thermometer for doneness and avoid the “danger zone”. With some simple prep and care in the kitchen, you can still enjoy a delicious holiday turkey dinner, even if the bird isn’t fully thawed.
Frequently Asked Questions
Still have questions? Here are some common FAQs about cooking partially frozen turkeys:
Is it safe to cook a partially frozen turkey?
Yes, it is completely safe as long as you take precautions like allowing extra time and checking the internal temperature. Avoid the “danger zone” between 40-140°F.
How much extra time is needed to cook a partially frozen turkey?
Plan for about 25% more cooking time compared to a fully thawed turkey. For example, increase time from 3 hours to 3 3⁄4 hours.
What if my turkey is still frozen – can I cook it?
A fully frozen turkey will need 50% more cooking time versus thawed. Thaw first in the fridge or cold water if possible.
What temperature should I cook a partially frozen turkey?
Cook at a minimum of 325°F, monitoring temperature until it reaches 165°F in the thickest part of the breast and thigh.
Is stuffing a partially frozen turkey safe?
Never stuff a partially or fully frozen turkey! Stuffing won’t reach a safe temperature quickly enough. Cook it separately.
Challenges and Considerations with Frozen Turkeys
A Longer Cook Time: Just as you would expect, a frozen turkey will take longer to cook than one that is thawed before being placed in the oven. Plan on it taking approximately 50% more time to cook completely—so be aware that your dinner may be served later than originally planned. For example, our 14-pound turkey cooked in 5-3/4 hours.- Oven Temp to Set? Set your oven temperature too low and the outer meat will overcook. Set it too high and you’ll end up with the same problem encountered when cooking a partially frozen turkey (dry, overcooked outer breast meat when the thermal center finally reaches your pull temp). A moderate oven temperature of 325°F (163°C) is the sweet spot.
Q: Can I smoke a frozen turkey?
A: No. Remember that the USDA recommends that turkey needs to be out of the danger zone within 4 hours of the turkey being taken out of the freezer or refrigerator. The temperatures of smoking (225-275°F [107-135°C]) are too low to cook a frozen turkey to a food safe temperature within 4 hours.
Q: Can I deep-fry a frozen turkey?
A: NO!! NEVER. The dramatic temperature difference between the hot oil and the frozen turkey will cause violent boil overs. Oil spilling over the top edge of the pot could ignite with the flame from the burner below. Trying to deep-fry a frozen turkey is what causes explosions. The turkey must be COMPLETELY thawed and patted dry before being deep-fried. Read our post, Deep Fried Turkey Made Safe and Delicious for more information on how to safely deep fry a turkey.
So here’s how to take a turkey from a block of ice to a picture-perfect centerpiece:
Benefits of Cooking a Frozen Turkey
- Won’t the white meat overcook? Actually, when you cook a fully frozen turkey, the breasts are the largest muscles on the turkey and will take the longest time to thaw, cook, and to come to their pull temperature. The relatively smaller legs and thighs will thaw and cook faster from their frozen state, giving them more time for connective tissue to dissolve. The white and dark meat will cook properly and you may find your turkey is less likely to have dry breast meat than when you cook a thawed turkey.
- Refrigerator Space: No thawing means no turkey taking up space in your fridge and no stressful thawing process.