It’s fine to roast a frozen turkey, but it will take up to 50% longer. That means if you were expecting to roast your bird for four hours, and it’s fully frozen, expect it to take six.

Related: 3 Tricks to a Perfect Roast Turkey, Every Time At the four-hour mark, my instant-read thermometer read 152°F in the ...

At the four-hour mark, my instant-read thermometer read 152°F in the breast and 158°F in the thigh. I loosely covered the turkey with foil and continued cooking it for another hour.

You can roast a frozen turkey breast too. Just follow these steps: Roast skin side down, uncovered, on a flat rack in a 2-inch deep open roasting pan at 325 ° F for the first hour.

Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast ...

If frozen, either thaw the turkey in the refrigerator or in cold water. In the refrigerator, in a shallow pan lined with paper towels, allow one day thaw time per 4 to 5 pounds of frozen turkey.

Transfer turkey to oven and roast 30 minutes. Reduce temperature to 350 degrees and roast 2 ½-3 ½ hours more, depending on size, basting bird with pan juices every half hour.

You can store the cooked-from-frozen turkey in your freezer for up to a year, and, per the name, cook it directly after pulling it from the freezer, without any time for thawing.

I loosely covered the turkey with foil and continued cooking it for another hour. At five hours, the turkey temped at 160°F in the breast and 165°F in the thigh.