HOW TO COOK A FROZEN TURKEY IN A ROASTER RECIPES

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HOW TO ROAST A FROZEN TURKEY RECIPE - FOOD.COM



How to Roast a Frozen Turkey Recipe - Food.com image

Because the breast is so much thicker than the legs and thighs, it thaws more slowly, so the breast and lower quarters will reach their (different) done temperatures at the same time. This is an ideal approach for people who have forgotten to thaw the turkey,or who have small refrigerators; it does fill up the oven a lot longer, though. Since there are no juices from the defrosted turkey, there will be no risk of cross-contamination (just be sure to wash your hands well). For a larger (19-20 lb) bird, add 1 1/2 to 2 hours. Adapted from instructions at About.com - http://bit.ly/aVpqM6

Total Time 5 hours 30 minutes

Prep Time 0S

Cook Time 5 hours 30 minutes

Yield 12 serving(s)

Number Of Ingredients 2

1 (12 -14 lb) turkey, frozen solid
prepared stuffing (optional)

Steps:

  • Preheat the oven to 325°F about 6 hours before you want to serve. Line a rimmed cookie sheet (NOT a roasting pan) with foil and place a rack on it. Unwrap the turkey and place it on the rack. (Don't worry about the bag of giblets; you'll remove it later.).
  • Place the turkey into the oven for 2 1/2 hours. By this time, the thighs should be about 100°F, but the breast should still be icy, around 25°F If you have an insert-and-leave-it type of thermometer (dial, or digital probe), insert it into the thickest part of the breast at this time. If not, start checking the temperature of the breast every 30-45 minutes.
  • By 3 1/2 hours, the thighs should be around 150°F and the breast around 50°F Remove the giblets bag at this time (and make stock from it, if desired). If you wish to stuff the turkey, do so at this point; use silicone gloves to protect your hands, as the bottom of the bird will be hot, and preheat the stuffing if possible before spooning it into the cavity. Do not overpack.
  • Between 4 1/2 and 5 hours, the thighs should be done at 175-180°F, the breast should be done (but still moist) at 160-165°F and the skin should be nicely browned. If the bird was stuffed, the temperature in the center of the stuffing must reach 165° for safety.

Nutrition Facts : Calories 726.4, FatContent 36.4, SaturatedFatContent 10.3, CholesterolContent 308.7, SodiumContent 295.1, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 92.7

PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN RECIPE - FOOD.COM



Perfect Turkey in an Electric Roaster Oven Recipe - Food.com image

I never found good information on making a great whole roasted turkey in an electric roaster oven and thought I'd share my tried and true tips for making your holiday turkey moist and beautiful and delicious! I've read that roaster ovens effectively 'steam' the turkey making the meat come out ... well, steamed. This is not true. Follow these tips and your holiday turkey will get rave reviews!

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 1 Turkey, 18 serving(s)

Number Of Ingredients 5

1 whole turkey, thawed up to 20 lbs
1/4 cup olive oil or 1/4 cup butter
1 teaspoon seasoning salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper

Steps:

  • Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
  • Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don’t pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
  • Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
  • I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
  • Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don’t add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn't have an insert pan, it's ok - just be very careful putting the bird into that hot oven, you don't want to burn your hands on the sides of the oven! Cover.
  • Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
  • After 30 minutes, turn the oven temperature down to 325.
  • The turkey will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?.
  • Figure your total cooking time from the time you first put the bird in the roaster. The Butterball website has a great calculator:.
  • http://www.butterball.com/calculators-and-conversions.
  • FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
  • Check your turkey EARLY. Really start watching the temp an hour before it's supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn’t lose its heat. If necessary, check after another 30 minutes, but I doubt you'll have to do that. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.
  • When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
  • If you try this method, please let us know your results!
  • Happy Thanksgiving everyone!

Nutrition Facts : Calories 482.9, FatContent 25.9, SaturatedFatContent 6.9, CholesterolContent 193.8, SodiumContent 185.3, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0, ProteinContent 58.2

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Apr 07, 2020 · A 12-pound turkey, which would cook in about three hours if it’s fully thawed, now requires 4 ½ hours.20 Nov 2018. Is it safe to cook a frozen turkey? Yes, cooking a turkey from frozen or partially frozen is totally safe and is even USDA-approved. Oven-roasting is the only truly safe way to cook a frozen turkey.
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HOW TO COOK A TURKEY IN A ROASTER
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