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Forgot to thaw that Thanksgiving turkey? Get tips on how to cook a frozen turkey from a pro.If it’s Thanksgiving morning and you’re reading this with a frozen turkey on the counter, let me put your fears to rest. I can teach you how to cook a frozen turkey! I’ve done it—and it’s not as hard as it sounds. The first thing you need to accept is cooking a turkey the traditional way isn’t an option. You can defrost the turkey if there’s enough time. But at this point, don’t you just want a fully cooked and delicious turkey on the table? If you wish to lock in the juice and flavor, learn how turkey is cooked in a bag. Let’s get started. How to Cook a Frozen TurkeyFor this tutorial, I based all my cooking times on using a 12-pound turkey. If yours is larger, plan to take about 50% longer than the usual roasting time. Here’s how much time you’ll need to budget for, based on USDA guidelines:
Tools You’ll Needvia merchantRoasting PanShop Now via merchantCooling RackShop Now via merchantInstant-Read ThermometerShop Now DirectionsStep 1: Thaw turkey in the ovenTo start, unwrap the frozen turkey and place it on a rack in a shallow roasting pan. Don’t worry about pulling out the bag of giblets; we’ll talk about that later. If you don’t have a rack, use something like a cooling rack to lift up the bird so hot air can circulate around it. Set the oven to 325ºF and pop the bird in for 2 hours. Don’t even think about peeking! Step 2: Season and continue to cookAfter the turkey has cooked for 2 hours, take a look at the bird. The drumsticks and thighs should read around 100°. The breast should be thawed about an inch or so, but will still be frozen past that. It’s best to check the turkey’s temperature using instant-read thermometer. To do this, insert the pin of the thermometer into the thickest part of the thigh (or drumstick or breast), being careful not to come into contact with the bone. You can also season the turkey now. Brush the outside with oil and rub on an ample amount of salt, pepper and dried herbs. Place the turkey back in the oven and roast at 325° for another 30 minutes, or longer if you have a larger bird. Step 3: Remove the gibletsCheck to see if you can get the bag of giblets out of the neck or cavity of the turkey. The cavity will still be partially frozen, so if the bag is in there, don’t try to force it out. Also, if there is liquid or ice in the cavity, remove it but don’t pour it over the turkey; reserve it for making from-scratch gravy. Return the turkey to the oven. Test Kitchen Tip: You shouldn’t cook stuffing in your turkey, whether the bird is frozen or not. Step 4: Check the tempLet the turkey cook for 1 more hour. At this time, the thighs and legs should be around 130 to 150º and the breast will be around 50 to 60º. Brush with additional oil before returning to the oven for another 60 to 90 minutes. Step 5: Finish roastingThe turkey should be nearly done about 4-1/2 to 5 hours after you start. For safety’s sake, grab your thermometer and check the bird’s internal temp again. The breast should reach 165º and the legs and thighs should be 170 to 175°. The other important temperature to take is inside the cavity. It also needs to reach 165º or you risk contaminating the rest of the bird when you carve it. Temps all good? Remove the bird from the oven. Step 6: Let restTMB StudioLike any large cut of meat, the turkey should rest once it’s finished roasting. This will allow the juices to redistribute through the turkey. The resting time depends on how large it is—the heavier the turkey, the longer you should let it sit. I like to let my turkey rest 30 minutes before carving. Don’t worry, it will still be hot by the time it gets to the table! You’ll find that the slices will be much juicier and easier to cut after the bird has rested. And don’t cover the turkey with foil while it rests—all you’re doing is trapping steam and making the skin soggy. Step 7: Carve the turkeyⓘ Need help slicing your juicy, golden spoils? Check out our best turkey carving tips. Need Another Quick Fix? Try Our 30-Minute Thanksgiving Recipes 1 / 100Chive Smashed PotatoesNo need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, WyomingGo to Recipe Find more last-minute recipes in our holiday cooking guide.Pumpkin Cheese BallNo one will guess that this make-ahead pumpkin cheese ball has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. —Linnea Rein, Topeka, KansasGo to Recipe Quick Green Beans with BaconGreen beans with bacon and onions makes such an easy side dish. Fresh beans lend a crisp, bright flavor to any meal. They're best when served hot. —Mari Anne Warren, Milton, WisconsinGo to Recipe Air-Fryer Turkey CroquettesI grew up with a family that looked forward to Thanksgiving leftovers. But we didn't just reheat turkey and spuds in the microwave—we took our culinary creativity to a new level with recipes like these air-fryer turkey croquettes. Serve them with a crisp green salad for an unforgettable meal. —Meredith Coe, Charlottesville, VirginiaGo to Recipe Taste of HomeQuick Golden Squash SoupThis delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine—which is really amazing because I was convinced I didn't like squash until I tried this recipe. —Becky Ruff, Monona, IowaGo to Recipe Sweet Potato Biscuits with Honey ButterWe often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. —Cathy Bell, Joplin, MissouriGo to Recipe Bourbon Chocolate Pumpkin LatteI created this by adapting two of my favorite recipes. It's the perfect beverage to warm you up at a special occasion or a weekend breakfast. —Ellen Riley, Murfreesboro, TennesseeGo to Recipe Honey Champagne FondueThis special champagne fondue has wonderful flavor from Swiss cheese and a hint of sweetness from honey. It clings well to any kind of dipper. —Shannon Copley, Upper Arlington, OhioGo to Recipe Special Creamed CornThis corn has earned a permanent place on our special-occasion menus. While my whole family loves it, my son would be especially disappointed if I forgot to include our corn dish. —Deb Hauptmann, Mohnton, PennsylvaniaGo to Recipe Taste of HomeTwo-Bean HummusMy children love this easy hummus and even like to help me make it! Hummus is a fantastic way to sneak some beans and important soluble fiber into their diets. I also serve this in a bread bowl with my vegetable platter for our Thanksgiving dinner. —Kelly Andreas, Eau Claire, WisconsinGo to Recipe Sweet 'n' Tangy CarrotsWith an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. —Paula Zsiray, Logan, UtahGo to Recipe Brussels Sprouts & Kale SauteIn an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, TennesseeGo to Recipe Taste of HomeTurkey ScallopiniQuick-cooking turkey breast slices make this recipe a winner when you only have a few minutes to fix a satisfying meal. I've also used flattened boneless skinless chicken breast halves in place of the turkey of this entree. —Karen Adams, Cleveland, TennesseeGo to Recipe Taste of HomeMoist Pumpkin SconesAfter trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.Go to Recipe Maple-Glazed Green BeansAfter I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it. The next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, CaliforniaGo to Recipe Taste of HomeBest Curried Pumpkin SoupI whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, TexasGo to Recipe Creamy Turkey GravyWith my easy recipe, even someone who has never made homemade gravy before can be assured of success. —Phyllis Schmalz, Kansas City, Kansas.Go to Recipe Grandma's Sweet Potato BiscuitsThe recipe for these mild-tasting biscuits was my grandmother's. They're a family favorite that we always serve at holidays. —Nancy Daugherty, Cortland, OhioGo to Recipe Taste of HomeCaramel Pumpkin DipServed with vanilla wafers, graham cracker sticks or even apple slices, this cool, creamy dip from our home economists makes a special autumn snack.—Taste of Home Test KitchenGo to Recipe Garlic-Ginger Turkey TenderloinsThis good-for-you entree can be on your family’s plates quicker than Chinese takeout…and for a lot less money! Ginger and brown sugar flavor the sauce that spices up the turkey as it bakes. —Taste of Home Test KitchenGo to Recipe Taste of HomeChipotle-Orange Cranberry SauceMy family prefers traditional dishes on Christmas, but I like to add in a few of my own unique creations. With brown sugar, cinnamon and chipotle powder for a little kick, this cranberry sauce will earn a permanent spot in your holiday lineup. —Chris Michalowski, Dallas, TexasGo to Recipe Olive Oil Mashed Potatoes with PancettaClassic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, HawaiiGo to Recipe Cranberry Lime MacaroonsIt wouldn’t be the holidays for my family and friends if I didn’t make these chewy lime-flavored macaroons. I usually make several batches a week during the season..—Alisa Costa, Chatham, New YorkGo to Recipe Festive Cranberry Fruit SaladThis fruit salad is a tradition on my Christmas table. It goes together quickly, which is a plus on such a busy day. —Rousheen Arel Wolf, Delta Junction, AlaskaGo to Recipe Taste of HomeFrosty Pumpkin NogOnce your friends and family taste it, you're sure to receive frequent requests for this creamy delight throughout the holiday season. —Crystal Bruns, Iliff, ColoradoGo to Recipe Taste of HomeCranberry FluffThis fluffy fruit salad gets its sweet-tart flavor from cranberries and whipped cream. We like it because it's not as sweet as many other "fluffs." I'm often asked for the secret to this luscious holiday salad. —Lavonne Hartel, Williston, North DakotaGo to Recipe Pear Harvest SaladWe came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you'll love it, too! —Nancy Prewitt, Beaverton, OregonGo to Recipe Taste of HomeSausage-Stuffed Acorn SquashAcorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. —Taste of Home Test KitchenGo to Recipe Hurry-Up BiscuitsWhen I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, MarylandGo to Recipe Taste of HomePumpkin JuiceOur family loves Harry Potter. Inspired by the popular series, I decided to come up with a beverage—pumpkin juice! My kids think it’s surprisingly delicious. I love that it’s healthy, easy to make and a refreshing addition to any fall meal. —Geraldine Saucier, Albuquerque, New MexicoGo to Recipe Apple Maple Pecan SaladA well-made salad has good taste and pleasing crunch. This one with cabbage, apples and pecans gets high marks in both, with extra points for color contrast. —Emily Tyra, Milwaukee, WisconsinGo to Recipe Taste of HomeSkillet Sausage StuffingTo make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, MichiganGo to Recipe Minestrone with TurkeyI remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, HawaiiGo to Recipe Taste of HomePumpkin Doughnut DropsI always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, WisconsinGo to Recipe Taste of HomeTurkey-Cranberry BagelsUse deli meat or take care of that leftover Thanksgiving turkey in a way your family loves. It's good with all sorts of cranberry sauces and chutneys, so have fun playing around. —Taste of Home Test KitchenGo to Recipe Taste of HomeSweet Potato and Turkey CouscousWe always have turkey and sweet potatoes left over after our big Thanksgiving feast. I combine them in this quick, easy and nutritious main dish that satisfies alongside a simple green salad. —Roxanne Chan, Albany, CaliforniaGo to Recipe Spiced Cider PunchI’ve shared this recipe with many friends. It never wears out its welcome and is so easy to make. It’s also delicious warm. —Charles Piatt, Little Rock, AkansasGo to Recipe Peppery Herbed Turkey TenderloinI won the North Carolina Turkey Cook-Off one year with these full-flavored tenderloins in rich sauce. Marinating the turkey in wine, garlic, rosemary and thyme gives it a fantastic taste. —Virginia Anthony, Jacksonville, FloridaGo to Recipe German-Style Cabbage and BeansThis is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. —Winifred Winch, Wetmore, MichiganGo to Recipe Turkey Curry with RiceWhen I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. —Nancy Heishman, Las Vegas, NevadaGo to Recipe Holiday Cranberry Gelatin SaladThis light, delicious holiday salad is very popular in my family and has been requested every year since I first brought it to Christmas Eve dinner. The refreshing, not-too-sweet flavor is a perfect pairing with just about any meat. —Jennifer Mastnick, Hartville, OhioGo to Recipe Pumpkin & Cauliflower Garlic MashI wanted healthy alternatives to my family's favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You'll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, IllinoisGo to Recipe Cranberry Pumpkin MuffinsTart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, ArizonaGo to Recipe Taste of HomeSpinach, Apple & Pecan SaladOne day, company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled these together and invented a salad superstar. —Kelly Walsh, Aviston, IllinoisGo to Recipe Sausage-Stuffed Butternut SquashLoad butternut squash shells with an Italian turkey sausage and squash mixture for a quick and easy meal. Even better, it's surprisingly low in calories. —Katia Slinger, Columbus, GeorgiaGo to Recipe Biscuit Turkey BakeAs a college student, I go for stick-to-your-ribs foods that are also easy on the budget. Here's one that fits the bill. I like to bake this casserole for friends' birthdays. —Stephanie Denning, Mt. Pleasant, IowaGo to Recipe Triple Mash with Horseradish Bread CrumbsWhy settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, GeorgiaGo to Recipe Taste of HomeCheese & Garlic BiscuitsMy biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, OhioGo to Recipe Apple-Topped Ham SteakSweet apples combine nicely with tangy mustard in this dish to create a luscious topping for skillet-fried ham steak. I especially like to serve this to guests in fall. —Eleanor Chore, Athena, OregonGo to Recipe Roasted Green Beans with Lemon & WalnutsI first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, GeorgiaGo to Recipe Pureed Butternut Squash SoupFor several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn’t the easiest thing to cut into, so I buy mine pre-chopped. —Christen Chalmers, Houston, TexasGo to Recipe Merry Berry SaladDried cranberries, crunchy apple chunks and toasted almonds dress up this crisp green salad. It's drizzled with a sweet-tart dressing that's a snap to blend. —Taste of Home Test KitchenGo to Recipe Simple Lemon Parsley PotatoesFor a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, TexasGo to Recipe Taste of HomeHarvard BeetsThis pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and are perfect for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, MarylandGo to Recipe Taste-of-Fall SaladMy parents stayed with me at a friend's beautiful ranch for the holidays and I made them this great salad. It turned into every night's first course. —Kristin Kossak, Bozeman, MontanaGo to Recipe Taste of HomePumpkin Spice MuffinsNothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. Serve them with any meal or as a satisfying snack. —Michel Karkula, Chandler, ArizonaGo to Recipe Dill & Chive PeasGrowing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, IowaGo to Recipe Garlic-Roasted Brussels Sprouts with Mustard SauceDon’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, CaliforniaGo to Recipe Taste of HomeTurkey-Cranberry Monte CristoEvery year, my husband and I look forward to Thanksgiving leftovers just so we can make this sandwich. Once you try it, I'm sure you will agree that this is the best turkey sandwich ever! —Cleo Gonske, Redding, CaliforniaGo to Recipe Taste of HomePumpkin Pie DipI came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, TexasGo to Recipe Taste of HomeCreamy Cranberry SaladOne of my piano students taught me the perfect lesson in holiday recipes: this fresh cranberry salad. The keys are tangy fruit, fluffy marshmallows and crunchy nuts. —Alexandra Lypecky, Dearborn, MichiganGo to Recipe Appetizer Tortilla PinwheelsA friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. —Pat Waymire, Yellow Springs, OhioGo to Recipe Taste of HomePumpkin Chocolate Chip CookiesI'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a great hit with the kids. —Marietta Slater, Augusta, KansasGo to Recipe Butter Pecan FudgeToasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. —Pam Smith, Alta Loma, CaliforniaGo to Recipe Bacon-Stuffed MushroomsI first tried these bubbly treats at my sister-in-law's house. The tender mushroom caps and creamy filling were so fabulous that I had to get the recipe. It's hard to believe how simple, fast and easy they are. —Angela Coffman, Kansas City, MissouriGo to Recipe Old-Fashioned Peanut Butter CookiesMy mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, WisconsinGo to Recipe Chai Tea LatteMy family loves this comforting chai tea latte recipe, especially on cold days instead of cocoa or when they're feeling under the weather. I simplified this chai tea recipe by using the filter basket of our coffeepot. It's delicious and great after dinner! —Julie Plummer, Sykesville, MarylandGo to Recipe Triple Cranberry SauceCranberry fans will ask for this sauce again and again. It's loaded with their favorite fruit—in fresh, dried and juice form. Orange and allspice make it awesome. —Arlene Smulski, Lyons, IllinoisGo to Recipe Cranberry Honey ButterIf you are traveling to a friend's or loved one's for the holidays, bring them something even better than a bottle of wine—this easy to whip up treat! —Arisa Cupp, Sherwood, OregonGo to Recipe Pumpkin Chip CookiesThese golden cakelike cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. —Tami Burroughs, Salem, OregonGo to Recipe Marinated Olive & Cheese RingWe love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, PennsylvaniaGo to Recipe Grandma's BiscuitsHomemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Obernesser, Utica, New YorkGo to Recipe Taste of HomeGreen Beans AmandineIt's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has done just that for years using this green beans amandine recipe. I have always thought the crunchy almonds were a super addition. —Brenda DuFresne, Midland, MichiganGo to Recipe Cranberry Oatmeal CookiesDotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. —Pat Habiger, Spearville, KansasGo to Recipe TMB StudioSoft Chewy CaramelsOne of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. —Robert Sprenkle, Hurst, TexasGo to Recipe Marinated MozzarellaI always come home with an empty container when I bring this dish to a party. It can be made ahead to free up time later. I serve it with pretty frilled toothpicks for a festive look. —Peggy Cairo, Kenosha, WisconsinGo to Recipe Savory Apple-Chicken SausageThese easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. —Angela Buchanan, Longmont, ColoradoGo to Recipe English Batter BunsSince receiving this easy-to-prepare recipe from a dear friend, I've made these rolls often for the holidays. —Geraldine West, Ogden, UtahGo to Recipe Pumpkin ButterBiting into this spiced butter on a hot biscuit or toast is absolutely heavenly. With a dash of whipped cream, you might think you were eating pumpkin pie! —June Barrus, Springville, UtahGo to Recipe Green Bean BundlesI found this recipe in a rural newspaper years ago and have made it often. The bean bundles are excellent with chicken or beef. Sometimes I'll arrange them around a mound of wild rice to make an appetizing side dish. —Virginia Stadler, Nokesville, VirginiaGo to Recipe Perfect Winter SaladThis is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. —DeNae Shewmake, Burnsville, MinnesotaGo to Recipe Grandma's Cranberry StuffWhat could taste better than turkey and cranberry on Thanksgiving Day? My grandmother's classic recipe makes the best cranberry stuff to share with your family and friends this holiday. —Catherine Cassidy, Milwaukee, WisconsinGo to Recipe Taste of HomeHerbed Bubble Bread"It takes just five ingredients to dress up a package of frozen rolls to make this buttery, crusty loaf," says Anita Whorton of Powder Springs, Georgia.Go to Recipe Mushroom and Spinach SauteMushrooms and spinach make a super fast combination that’s perfect for two. And it’s easy to double or triple for a crowd. —Pauline Howard, Lago Vista, TexasGo to Recipe Gruyere Mashed PotatoesGruyere cheese and chives take mashed potatoes to a whole new level this holiday season! Don’t have chives? Just use extra green onion instead. Salsarose - Tasteofhome.com CommunityGo to Recipe No-Fuss RollsWith only 4 ingredients, these delicious rolls are ready in no time. They're fantastic with herb butter or jam. —Glenda Trail, Manchester, TennesseeGo to Recipe Taste of HomeSpruced-Up Cheese SpreadA neighbor who’s a wonderful cook gave me the recipe for this zippy cracker spread. It’s easy to shape into a Christmas tree for a festive occasion, but it looks enticing in a bowl or on a plate, too. —Judy Grimes, Brandon, MississippiGo to Recipe Taste of HomeChive Buttered CarrotsIt's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. —Opan Snell, Jamestown, OhioGo to Recipe Pastrami Roll-UpsFor a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. —Merritt Heinrich, Oswego, IllinoisGo to Recipe Taste of HomeHot Spinach Apple SaladWith a light sweet-tangy dressing, the spinach doesn’t wilt and the apples retain their crunch. We serve this salad with homemade bread. —Denise Albers, Freeburg, IllinoisGo to Recipe Easy Onion Crescent RollsHere's a deliciously easy way to dress up a tube of crescent roll dough. These golden bites are one of our favorite recipes—and they're a nice addition to any buffet. We like them so much, I usually triple the recipe. —Barbara Nowakowski, North Tonawanda, New YorkGo to Recipe Taste of HomeApple-Pecan Baked BrieAs family arrives for a get-together, I make sure this fruity and savory Brie is in the oven so the aromas of cinnamon and apples fill the house. —Alicia Gower, Auburn, New YorkGo to Recipe Taste of HomeChocolate Caramel Turkey LegsMention turkey legs made of pretzels and chocolate, and the kids come running. Let them help by unwrapping caramels for this easy, no-bake treat. —Amy Lents, Grand Forks, North DakotaGo to Recipe Pumpkin HummusOur home economists give traditional hummus an autumn appeal with the addition of canned pumpkin. Hot pepper sauce lends just the right amount of heat.—Taste of Home Test KitchenGo to Recipe Marinated OlivesOur son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. —Marguerite Shaeffer, Sewell, New JerseyGo to Recipe Mashed CauliflowerThis is our choice for a side dish that's lower in carbs than mashed potatoes but just as flavorful and satisfying. I suggest garnishing it with chopped green onions. —Tina Martini, Sparks, NevadaGo to Recipe Taste of HomeSpiced Pumpkin Warm-UpMake this drink your own! You can add coffee or even alcohol if you want an extra kick. I’ve also chilled this mixture and blended it with vanilla ice cream to make it a pumpkin shake. —Andrea Heyart, Aubrey, TexasGo to Recipe Taste of HomeTomato-Goat Cheese SpreadA good friend shared this recipe with me. It is super easy and so delicious. Guests will love it! It's best served with crackers that aren't strongly seasoned. —Linda Alexander, Madison, WisconsinGo to Recipe Originally Published: November 21, 2022 James Schend As Taste of Home’s Deputy Editor, Culinary, James oversees the Food Editor team, recipe contests and Bakeable, and manages all food content for Trusted Media Brands. Prior to this position, James worked in the kitchen of Williams-Sonoma and Southern Living. An honor graduate of The Culinary Institute of America, he has traveled the world searching for great food in all corners of life. How long does it take to roast a frozen turkey breast?Pre-heat oven to 325 degrees. Remove turkey wrapping and place the solid frozen turkey on a roasting rack. Roast for 2 hours.
How long to cook a 8 pound frozen turkey breast?This will vary on the temperature of your oven, but at 325° F, cook turkey breast for approximately 20 minutes per lb. Always check the meat with a meat thermometer ( like this super reasonably priced one from Amazon) to make sure breast meat reaches 160° F.
Do you cook a turkey breast at 325 or 350?2- to 2½-pound bone-in turkey breast half: Roast at 325°F for 60 to 70 minutes. 2½- to 3-pound boneless turkey breast: Roast at 325°F for 40 to 60 minutes. 4- to 6-pound whole turkey breast: Roast at 325°F for 1½ to 2¼ hours. 6- to 8-pound whole turkey breast: Roast at 325°F for 2¼ to 3¼ hours.
How long does it take to cook a frozen boneless turkey breast?Cook the breast in a preheated oven at 325 degrees F (162.8 C), and slow roast for 15 to 20 minutes per pound. This will slow roast it and brown the skin beautifully without burning, and cook the turkey until the internal thermometer pops up.
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