An illustration of a turkey encased in ice.

It was our first Thanksgiving in the country, having given up our rent-controlled apartment in New York City. We’d planned a quiet celebration alone—until good friends called that Wednesday. They, too, wanted a country Thanksgiving. With their teenagers. Suddenly, a twosome with a turkey breast morphed into a sixsome with a whole bird. We ran to the store, fought the crowds, and stocked up on everything—including one of the last frozen turkeys. Not surprisingly, it still wasn’t thawed by the next morning.

Did we panic? Not on your life. Because we knew that a frozen turkey—whether partially or even fully—can’t stop Thanksgiving dinner. Delay it a little, yes, but not deter it.

How to thaw a frozen turkey at the last moment? There are two solutions to this disaster. Which you choose depends on how much effort you want to muster and how much time you have to sit around and sip some wine while you wait.

More Effort, Less Time. Peel off the wrapper and place the bird in a bowl big enough so you can submerge the entire thing in cold tap water. Do so. Set your birdish aquarium on the counter. Swap out the stagnant turkey water for fresh cold water every 30 minutes or so until the turkey is thawed, about two hours for a 10-pounder, up to six hours for a 20-pound mutant. (Don’t worry. The cold water will keep your turkey-in-a-bowl from turning into a petri dish.) Dig out the giblets and neck. Stuff, slather, and roast as your recipe directs.

Less Effort, Even Less Time. Unwrap the bird-cicle, plop it in a roasting pan, shove it in a preheated oven, and don’t look back. Surprised? Don’t be. Even fully frozen turkeys can be roasted without thawing them. That much meat, that much insulating bone, that much skin—it’s not like it’s a gimpy little game hen.

We went with the latter, if only because we wanted to put the effort into making a second pie. (Two teenagers.) But when doing the freezer-to-oven trick, bear in mind these caveats:

  • Add up to 50% additional roasting time. Dinner may be a little late. Deal. Just don’t be tempted to crank up the oven’s temperature past 350°F (176°C). Fully frozen birds roast best at 325°F (163°C), in part because the slow, low roasting approach means the breast meat doesn’t dry out before the thighs are done.
  • Tent the bird loosely with foil should the skin start to look less like Jennifer Lopez and more like George Hamilton.
  • Don’t forget to dig out the frozen giblets. After thirty minutes, use long-handled tongs to try to pull them out of both openings. If unsuccessful, try again at the one-hour mark. Still unsuccessful? If the giblets roam free or are in a paper bag, you really needn’t remove them at all. They’ll leave a reddish sludge in the roasting pan, although you can toss them—and said sludge, as well as the pan juices—before you carve the turkey. But if the giblets are in a plastic bag, they must be removed before the bag starts to melt. Should you discover this too late, default to an all-sides dinner—or takeout Chinese.

Of course, you can avoid any Thanksgiving day shenanigans by allowing the turkey ample time to thaw. A 12-pound bird takes about three days in the fridge; a 16-pound bird, about four days; a 20-pound bird, about five days. In all cases, set the turkey on a large rimmed plate or a roasting pan to catch those inevitable drips.

One last note: prestuffed frozen birds should only be roasted right from their frozen state. Unwrap them and follow the package directions. Not, of course, that LC readers would ever buy a prestuffed frozen turkey. Originally published November 19, 2011.

Click here for Thanksgiving Disaster 2: The Bird’s Too Big for the Oven




About Bruce Weinstein | Mark Scarbrough

Bruce and Mark are award-winning, international best-selling cookbook authors with thirty-six published cookbooks and over 1,000,000 copies of their books in print. Bruce and Mark have published on topics as diverse as ice cream, ham, barbecue, goat, and vegetarian main courses. They are masters of the air fryer with The Essential Air Fryer Cookbook (2019), and The Instant Pot with The Instant Bible (2018) and The Instant Pot Bible: The Next Generation (2020).
 
Their You-Tube channel Cooking with Bruce and Mark offers hours of delicious fun and their podcast Cooking with Bruce and Mark reaches 10s of thousands with their culinary antics.
 
When they are not in the kitchen, Mark teaches lit classes and runs book groups throughout Litchfield County and online while Bruce teaches knitting and designs knitted patterns for both men and women. Find out more about what they’re up to at www.bruceandmark.com


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17 Comments

  1. Thanksgiving isn’t celebrated in the country where I now live, but a few times I have tried to present a Thanksgiving lunch for the relatives so that the children could have a multicultural experience. Big problem–you can’t buy turkey in November here…Why? Because the farmers/butchers middlemen are keeping the supplies frozen and will only release it for Xmas! Oh well, the first Thanksgiving probably didn’t have turkey either…so we made do with venison, as they probably did. We couldn’t get fresh cranberries either and the pumpkins were quite out of season in this upside-down world.

  2. I usually thaw the turkey inside of a large plastic bucket or wine pail filled with cold water and a box of kosher salt. I store the turkey in the brine inside of our garage, as our winters are cold.

    As for stuffing, I make a different version of the traditional stuffing with onions fried in butter, then add 2 cups steel cut oats or oat bran, salt, white pepper, thyme, rosemary, sage and savory. Fry this up and add 3/4 cup cranberry juice or chicken stock and finally add some dried cranberries. This version is healthier and very tasty when cooked inside of the bird.

    1. Cheryl, we’re going to use your thawing this year. The One wants a brined turkey. Do you add any meat to your stuffing?