Well Christmas came this year despite the Grinches of the world, myself included, doing their best to avoid the whole thing. Without a doubt, for me, one of the hardest parts about MCTD is when I am forced into a situation like a group dinner where there is just no way I am going to risk cross contamination. The chances of me eating something with gluten is far too high so I had to make my own AIP safe turkey dinner this year...and it turned out absolutely amazing.
I was a little worried about stuffing a frozen turkey, and I think for many people it will be better to not stuff your turkey with dressing as this opens the door for the potential of bacteria from the turkey not reaching a high enough temperature during cooking. If you do stuff yours like I did, for maximum flavor in the dressing, you had better be sure that you get the internal temperature to the minimum safe 165 degrees.
When I first heard of cooking a turkey from frozen I was apprehensive about it, but I have been cooking my turkeys from frozen for many years now and would prefer this to any other way. It is easier, and the meat stays more moist and juicy. This is especially important when using a regular, non-processed turkey. Butterball and other brined birds have ingredients that are not AIP safe so you should not be using these. Unfortunately this means that the bird you do cook will probably be more tough than that tender Butterball you are used to. You could actually brine your turkey yourself if you wanted to defrost it in the refrigerator and then soak it in a giant tub of salt water brine for a day or two...but ain't nobody got time for that.
Is it safe to cook a turkey from frozen? - Absolutely. I think actually it is safer than any other method. First of all, you know that you should never defrost a turkey on your counter or in your sink, right? A turkey should be defrosted in your refrigerator over the course of a week or so...but how many people actually do this? Then you also have dripping raw turkey juices contaminating your entire kitchen, sink, and fridge. As long as you observe safe final cooked temperatures of over 165 degrees in all areas like near the bone in the thigh, or the thickest part of the breast, then you will be safe no matter what the temperature of the bird when it started cooking.
Prep time 40 minutes
Cooking time 6 hours
Recipe yield 4 to 6 servings (plus turkey leftovers)
15 lb frozen turkey (read ingredients - no brine!)
5 large sweet potatoes
1 cup of fresh cranberries
4 stalks of celery
1 head of cauliflower
1 crown of broccoli
4 teaspoons pink salt
1 package fresh sage
1 package fresh rosemary
2 teaspoons of ground sage
1/3 cup of coconut flour (or other AIP safe flour)