While preventing the need to defrost the turkey, this method will add considerable time to the roasting time. To determine an approximate cooking time for roasting a frozen turkey, consult a timetable for oven-roasting a whole turkey. Use the timing for the size turkey you have; then add 50 percent of that time to the original time.

The giblet pack will need to be removed during the cooking time by using a tongs or a long-handled fork. Roasting time is approximate, so check the turkey often toward the end of the estimated cooking time. Insert a food thermometer in the innermost part of the thigh when it has defrosted enough to easily insert one. Cook to an internal temperature of 165 °F. The turkey is safely cooked when the food thermometer reaches a minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast.