• Preheat oven to 325°F (163°C).
• Remove the turkey from the wrapper and place on a v-shaped rack set over a sheet pan. Using a v-shaped rack is important to keep the frozen turkey from rolling around.

Start with a partial cook: a frozen-solid turkey is impenetrable. Seasoning won't adhere, the giblets and neck aren't going anywhere, and thermometer probes can't be placed. The turkey has to be partially thawed before proceeding with a recipe.

• Cook the turkey at 325°F (163°C) for about 2 to 2-1/2 hours.
• Once the first cook time is up, take a few temperatures in the turkey with an instant-read thermometer like Thermapen® ONE. At this point the turkey will have dramatic temperature gradients, still being partially frozen in some areas. The thigh will likely be in the range of 80–100°F (27–38°C), while the breast's temperature will be lower. If the thermal center of the breast meat is still frozen solid, return the turkey to the oven to cook it a bit longer until thawed enough to place the probe properly.
• Once the breast meat is thawed enough to place a probe, remove the giblets and neck—the neck may still be surrounded by ice crystals.
• Season the turkey as desired. We brushed the turkey with oil, seasoned with salt and pepper, and filled the cavity with aromatic vegetables and herbs.
• Place a Pro-Series probe, connected to your ChefAlarm, or RFX MEAT probe into the deepest part of the breast laterally from the side of the neck cavity, avoiding bone. Set the ChefAlarm's high alarm to 157°F (69°C). (See our post on Proper Probe Placement.) If you want to track the thigh temp, too, insert another RFX MEAT probe into the deepest part of the thigh. Set its high-temp alarm for 175°F (79°C).
• Cook until the breast meat's internal temperature reaches 157°F (69°C) (about 3 to 3-1/2 hours longer). Pull the turkey from the oven when the thermometer's high alarm sounds, and spot-check the breasts and thighs (the dark meat should be about 170°F [77°C]) in multiple areas with a Thermapen ONE.
• How to Properly Spot-Check Your Turkey's Temperature
• When spot-checking with an instant-read thermometer like a Thermapen, probe the meat from the top going past the thermal center, then pulling back up slowly. You will be able to see the temperature gradients from edge to edge in the meat. The lowest temperature found after multiple spot-checks is what you're looking for.
• If a lower temperature than 157°F (69°C) is found, re-place the leave-in's probe to read that lowest temperature area and return to the oven to cook until it reaches 157°F (69°C).
• When the turkey's lowest temperature is verified at 157°F (69°C), pull it from the oven and allow it to rest, uncovered, for 30 minutes.

Carve, serve, and enjoy.