For years I used to painstakingly brine my turkey for days because I thought it was the only way to get a wonderful moist bird. And then I discovered this method of cooking the turkey straight from frozen. Super simple AND with moist succulent breast meat, once you try it you won’t go back.

I’ve also quit stuffing my turkey and gone down the dressing path because it’s so much easier from a cooking and serving perspective and much safer too.

To take the stress out of telling when your turkey is cooked, I highly recommend buying a meat thermometer. But if you find yourself stuck without such modern technology you can use the skewer method – Insert a metal skewer into the breast as per the thermometer and leave for 5 seconds, remove and test the temperature of the tip by placing it on your lip or the back of your wrist. If it’s cold the turkey needs more cooking!

The other method for testing for doneness is to hack into the turkey and cut down to the breast bone to see if all the pinkness is gone. Not ideal from a presentation perspective, but better than serving half cooked turkey.

Be sure and allow extra time so you can rest your turkey for at least half an hour – so for this sized bird, allow AT LEAST 5 hours. If it’s cooked ahead of time. Rest covered with foil for the 1/2 hour then pop back in a very low oven (100C /200F) for up to 3 hours or until you’re ready to carve.

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Roast Turkey with Thyme

Total Time 4 30

Servings hungry people

Ingredients

1 frozen turkey approx 5kg/10lb
1 orange halved
1 bunch thyme
4 tablespoons salted butter

Instructions

Preheat your oven to 160C (325F).
Remove turkey from freezer and cut off the packaging. Place turkey breast side up on a rack over a baking tray. Pour a cup of water into the tray and pop everything in the oven. Go back to bed.
After the turkey has been cooking for 1 hour, remove from the oven. Carefully tuck the wings behind the back of the turkey’s neck to expose the side of the breast and make the turkey look more relaxed. Afterall nobody likes a stressed turkey.
Peek inside the turkey and if there are any giblets, remove and discard (or save for stock or the cranberry sauce).
Squeeze the juice from the orange roughly over the turkey and stuff the halves inside the cavity along with the bunch of thyme. Season generously with sea salt & pepper.
Return the turkey to the oven, remembering to rotate the tray so the side that was at the front of the oven is now at the back.
Bake for another 1 1/2 hours.
Remove turkey and rub the breast generously with butter. It should be starting to brown now. Scoop some of the pan juices up and pour over the bird to baste. If the juices are starting to dry out in the bottom of the pan, add another cup of water.
Return to the oven, remembering to rotate.
When the turkey has been in for 4 hours ( 1 1/2 hours after step 9). Have an inspection. If the colour looks deep golden, wiggle the legs to see if they move freely or not. Stiff legs means your turkey needs more time but if they’re loose it’s time to test with the meat thermometer. Pop the thermometer into the breast until you feel bone then back it up by about 1/2inch. Allow for the temperature reading to be constant. If it’s 170F (77C) or above, then your turkey is done.
If needed bake the turkey for another 1/2 hour then repeat step 10. Continue to cook and test until you’re happy.
If turkey is cooked, drain off the cooking juices and add to the stuffing and cranberry sauce. Return turkey to baking tray and wrap tightly with foil. Rest for 1/2 hour.

Notes

TOTAL time 4 – 4 1/2 hours + resting

Cooking Times for Different Serving Sizes

I generally work on about 3/4lb (350g) turkey per person. If you’re keen for leftovers, by all means cook more.

Serves 6 – 8
1 x 3kg (6lb) frozen turkey
1 orange, halved
1 bunch thyme
2-3 tablespoons butter
TOTAL time 2 3/4 – 3 1/2 hours + resting
Step 3 – 1 hour
Step 7 – 1 hour
Step 10 – 2 3/4hours (3/4 hour after step9)

Serves 18- 20
1 x 7kg (14lb) frozen turkey
1 orange, halved
1 bunch thyme
6-7 tablespoons butter
TOTAL time 5 – 5 1/2 hours + resting
Step 3 – 2 hours
Step 7 – 2 hours
Step 10 – 5 hours (1 hour after step9)

Prepare Ahead

Be sure and allow extra time so you can rest your turkey for at least half an hour – so for the 10lb bird, allow AT LEAST 5 hours. Much better to have the turkey resting in a low oven than having your guests hanging around waiting for the turkey to be cooked.

If it’s cooked ahead of time. Rest covered with foil for the 1/2 hour then pop back in a very low oven (100C /200F) for up to 3 hours or until you’re ready to carve.

Variations

dairy free – replace the butter with olive oil.

vegan / vegetarian – see the roast stuffed portabello mushroom recipe.

Problem Solving Guide

too dry – the eternal turkey problem. Unfortunately it’s a very fine line between cooked turkey and overdone. Most meat thermometers recommend cooking to 185F (85C) for poultry which is on the extreme side. I’ve been caught before by thinking this was the correct temperature. Next time make sure you stop cooking as soon as the temperature reaches 170F (77C). There also may be a problem with your thermometer, if you suspect it’s dodgy, might be time to buy a new one. For now, just encourage everyone to make the most of the cranberry sauce or even consider drizzling some good quality extra virgin olive oil over the meat once it is carved.

too pink – if there are just a few pink bits close to the bone, don’t stress. Just carve around and leave them behind. This has happened to me and it’s been fine. If it was the underside of the turkey that didn’t get cooked properly, consider trying a more shallow roasting tray next time, or a higher rack to allow more air to circulate. A fan forced oven can help or make sure you rotate the bird in the oven as per the method.

bland – season with a little extra salt and pepper. Or serve at the table.

Leftover Potential

Where do we start?
Turkey sandwiches with cranberry sauce and leftover brown rice salad are a must.
Or for a gluten-free option, shred some turkey into leftover salad and serve with cranberry sauce on the side.

Pretty much anywhere you’d use chicken or pork. Turkey curry can be lovely or a turkey frittata