Place the still frozen turkey, breast up in a roasting pan (2 1/2 to 3" sides) Make an aluminum foil tent that covers all of the breast and thighs. This tent should be loose fitting so as to make it easy to pull off for browning and so the skin will not stick to it.
Place the turkey in a cold oven, turn the oven to 250 degrees and use the time schedule to approximate cooking time. Your total time may differ, depending on oven. A meat thermometer should be inserted into the center of the breast tissue about half way through the roasting period. Pop-up timers are set for around 180-185 degrees, and will not have popped up at 170 degrees. Cooking the turkey over 170 degrees causes the turkey to be dry.
To brown the bird, remove the foil tent for the last 15-20 minutes of the roasting time and turn the oven up to 400 degrees.
Roasting time at 250 degrees
8 lbs - 7 1/2 hours
10 lbs - 9 1/2 hours
12 lbs - 11 hours
15 lbs - 13 1/2 hours
18-20 lbs - 15 1/2 hours
FROM: Susan Jaggi via newspaper
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