Cooking a Frozen Turkey

Time will run 4-5 hours for 12 lb, add 2 hrs for 20-25.

Preheat oven to 325

Remove frozen turkey from wrap, do not try to remove bag inside until later.

Place on a rack that is in a shallow baking pan, not high sided

( high sides will cause uneven cooking).

For cleaning, pan can be lined with foil or parchment paper.

Place in oven, add water to pan to cover the bottom, this will help

keep it moist and also keeps the fat liquid.

Cook 2 hours (legs should be 100 F, breast 25 F)

insert digital probe in breast, make sure probe wire does not get in the oven lock.

Cook 1 1/2 hours, probe should be at 50 F.

From this point on, wear silicone gloves, should be getting hot in places.

Pull skin up at neck, add poultry spice under skin.

Remove the bag from cavity, add stuffing (optional)

Add slices of bacon to top (optional)

if not adding bacon, brush with melted butter and sprinkle on poultry season.

Cook another hour or more, probe should be 165 or above,

if stuffing is in the bird, make sure stuffing is 165 or above as well.

Remove, wait 30 minutes before cutting, resting allows the juices to go

into the meat, cutting to soon will make a dry bird.

Do not use pan juices, can cause digestion problems.

VERY IMPORTANT -- USE TEMPERATURE READINGS, THE TIME

WILL VARY WITH BIRD SIZE AND OVEN, BUT INTERNAL TEMP WILL

KEEP IT SAFE TO EAT.