If you've decided to cook your turkey but forgot to defrost it, don't worry. The turkey can also be baked frozen, making it tasty and safe for the whole family.
Steps
Part 1 of 3: Defrosting the turkey in the oven
Step 1. Remove the turkey from the freezer and remove the mesh from the turkey
Use scissors to cut the mesh and film and remove from the turkey. Leave the bag of giblets inside for now.
Step 2. Place the turkey on the roasting rack in the roaster
The turkey should be on the wire rack with its breastbone up.
It is very important that the turkey is on the grill rack. This will circulate the heat in the oven throughout the turkey
Step 3. Preheat oven to 163 ° C
If there are several grates in the oven, remove all of them except the one at the very bottom. This will give you enough room for the turkey.
Step 4. Place the frozen turkey in the oven and let it thaw for 2.5 hours
Do not open the oven during this time to prevent heat release. After 2, 5 hours, the turkey is almost completely thawed, becoming golden brown.
Forget about seasonings for now, as they won't stick to frozen turkey. Seasonings can be added later after the turkey has been in the oven for a few hours
Step 5. Check the temperature of the thawed turkey with a meat thermometer
Insert the thermometer into the brisket or thigh and wait a few seconds for it to read the temperature. The temperature of the turkey should be between 38–52 ° C.
If the temperature is lower, put the turkey back in the oven and check it from time to time until it is at the correct temperature
Part 2 of 3: Drizzle with fat and season
Step 1. Remove the giblets bag from the turkey neck
The giblets are the internal organs of the turkey that the butcher has packed and stuffed into the turkey's neck. Now that the turkey is partially thawed, remove the offal from it and discard it (or make a gravy with it).
Step 2. Using a greasing brush, apply half a cup (120 ml) of melted butter to the turkey
The butter will add flavor to the turkey. If you don't have butter, use olive oil.
Step 3. Season the turkey with salt and pepper
Start with 2 tablespoons (50 g) of salt and pepper (30 g) and gradually add more if not enough for the whole turkey. Sprinkle the seasoning over the turkey and rub gently with your fingers.
The turkey can be seasoned with rosemary, thyme, and sage
Part 3 of 3: Roast the turkey
Step 1. Bake the turkey for another 1.5–5 hours, depending on its weight
The more the turkey weighs, the longer it will take to bake. To find out the weight of a turkey, take a look at the plastic wrap it was sold in.
- If the turkey weighs 3, 6–5, 4 kg, then it needs to be baked for another 1, 5–2 hours.
- If the turkey weighs 5, 4-6, 4 kg, then it needs to be baked for another 2-3 hours.
- If the turkey weighs 6, 4-9, 1 kg, then it needs to be baked for another 3-4 hours.
- If the turkey weighs 9, 1-10, 9 kg, then it needs to be baked for another 4-5 hours.
Step 2. Check the turkey every hour
Use a thermometer to check the temperature of the turkey to see if it is rising. You can also brush the turkey with extra butter or olive oil to add more flavor. If the turkey is scorching or too crispy, cover it with aluminum foil.
Step 3. Remove the turkey from the oven when it reaches 74 ° C
At this temperature, the turkey is considered ready and safe to eat. Thermometer test the turkey at different depths and locations to make sure it's completely cooked.
Check the center of the turkey with a thermometer as this part takes the longest to cook
Step 4. Let the turkey cool for 30 minutes before serving
After 30 minutes, the turkey can be sliced and served. Butcher the turkey and serve with the filling, mashed potatoes, or any other favorite side dish.