Page 49 - Turkey Book from Meathead

s much as it pains us to tell you, in an
emergency, you can cook a frozen turkey, but expect the exterior to be overcooked by the time the center is cooked to a safe temp. Make sure you have gravy.
Here are the rules for cooking a frozen bird:
1. Never deep fry a frozen bird
2. You absolutely positively must use a good quality
meat thermometer for this maneuver.
3. You cannot stu the bird.
4. You may have to cook for an hour before you can remove the giblet package and neck, but you really should get them out as quickly as possible, especially if they are in plastic, which can melt.
5. Cook at a lower temperature, 250 to 275°F, to make sure the skin and exterior don't dry out in the process.
6. Cooking time will be 1.5 to 2.0 times as long.
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