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How a Turkey Farmer Roasts a Turkey

roast a turkey from frozen

I know – the title makes it sound like I’m an expert. I should be, since I am a turkey farmer (or at least I’m married to one.)

Interested in learning more about our turkey farm? Click here.

The truth is, I cook a lot of turkey. But I don’t roast one very often. In fact, I’ve roasted a turkey exactly once in my life.

But here’s the deal. It’s so easy, I promise I’ll be doing it again. 

That’s right – it’s actually easy to roast an amazing turkey.

And you don’t even have to thaw it. Which makes the whole process a lot better.

Without further ado, let’s cook this bird!

Step 1: Buy a frozen, pre-brined turkey with a pop out thermometer.IMG_0427

Step 2: Preheat the oven to 325 degrees.

Step 3: Place the turkey in a shallow pan, on a rack. IMG_0429

Step 4: Season with some salt, pepper, and your favorite poultry seasoning.


Step 4: Roast for 50% longer than you would roast a thawed or fresh bird. Thawed turkeys should be roasted approximately 1 hour for every 4 pounds. Frozen turkeys should be roasted 1.5 hours for every 4 pounds.

(Take out the bag holding the giblets after a couple of hours, when the bird is thawed.)


Step 5: Use a meat thermometer to check for done-ness (turkey should reach 165 degrees F throughout) and let the bird rest for at least 10 minutes before carving.


And there you have it…



A gorgeous, delicious turkey, with little fuss.


Have questions? I encourage you to check out the Iowa Turkey Federation’s free guide to Thanksgiving turkey.

And feel free to share my FREE non-fiction children’s book about our turkey farm. This month is the perfect time to read it!

turkey farm book

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