How to Cook Turkey With an Icy Rib Cage (5 Steps)

Food safety is important everyday, but especially on days you feed a lot of people -- like the holidays. Ideally, you would have a fully thawed turkey -- safely defrosted several days in the refrigerator -- ready to go when the big day arrives. But the holidays are never ideal, and neither are turkeys. You can cook turkey safely from a partially frozen state -- just accommodate for an extra 15 percent of cooking time in your schedule.

Things You'll Need

  • Instant-read thermometer
  • Deep roasting pan
  • Aluminum foil

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.

  2. Add a couple inches of chicken or turkey broth to the roasting pan and place the turkey on it. Season the turkey to taste.

  3. Insert an oven-safe meat thermometer in the thickest part of a thigh without touching a bone. Cover the turkey with a tented piece of aluminum foil.

  4. Put the turkey in the oven. Set the timer to include 25 percent more cooking time than for a thawed turkey. Thawed turkey takes about 20 minutes per pound to cook. So, if you have a 20-pound partially thawed turkey -- which takes about 3 hours 30 minutes -- set the timer for 4 hours 15 minutes.

  5. Remove the foil after 1 1/2 to 2 hours of cooking. Check the thermometer when 30 minutes are left on the timer. Take your turkey out of the oven when the thermometer reads 165 degrees F in the thigh and breast. Let the turkey rest for 5 minutes per pound before carving.

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