Thanksgiving - Cooking a Turkey from frozen – Nonna’s Secret to Juicy Perfection

“Bambini miei, remember: cooking is love made visible. Even a frozen turkey can become a masterpiece with the right care.” – Nonna

Introduction

Ciao, amici! Today, we’ll talk about transforming a frozen turkey into a juicy, bacon-wrapped masterpiece. Whether you’re hosting a family feast or meal-prepping for the week, this recipe will elevate your carnivore lifestyle with bold flavors, crispy textures, and wholesome ingredients. Nonna will guide you step-by-step to ensure your turkey is flavorful and tender, with optional add-ins to make it truly special.

Ingredients

• 1 frozen turkey (10–12 lbs)
• 2 tbsp Himalayan pink salt or smoked salt
• 1 tbsp ground black pepper
• 1 stick (4 oz) butter, softened
• 12–16 slices of thick-cut bacon
• Optional: bacon bits, garlic powder, rosemary sprigs, or smoked paprika

Instructions

Step 1: Prep Your Frozen Turkey

1. Preheat your oven to 325°F (165°C).
2. Place the frozen turkey on a roasting pan with a rack. Remove any plastic or coverings.

Step 2: Start Roasting

1. Roast in the preheated oven for 1–2 hours. This helps thaw the turkey and begin cooking it gently.

Step 3: Add Butter Under the Skin

1. Reach in the turkey and pull out the neck and giblets, ensuring the cavity is empty.
2. Season the outside with salt and pepper, ensuring even coverage.
3. Carefully loosen the skin from the turkey breast using your fingers or a spoon.
4. Spread softened butter mixed with any additional seasonings and spices you like generously between the skin and the meat, adding an extra layer of moisture and flavor.
5. Cover the turkey loosely with aluminum foil.

Step 4: Wrap in Bacon

1. After 2 hours, remove the foil.
2. Wrap the turkey in thick-cut bacon slices, covering as much surface area as possible. The bacon will crisp up beautifully while basting the turkey in its fat.
3. If desired, sprinkle optional seasonings.

Step 5: Continue Roasting

1. Increase the oven temperature to 375°F (190°C).
2. Roast for an additional 2–3 hours, basting occasionally with the pan drippings. Use a meat thermometer to check the internal temperature (155°F in the thickest part of the breast – the turkey will carryover cook and come to temperature (165°F) without drying out the turkey).

Step 6: Rest and Serve

1. Let the turkey rest for 40-60 minutes before carving.
2. Serve with pan drippings or a simple carnivore gravy.

Macros and Serving Suggestions

Yield

• Serves: 10–12 people
• Total weight after cooking: ~8 lbs.

Macros (per 6 oz serving of turkey and bacon)

• Calories: 450
• Protein: 35g
• Fat: 33g
• Fat-to-Protein Ratio: 1:1

Optional Serving Ideas

• Top with additional crispy bacon bits.
• Pair with a side of mashed bone marrow or butter-fried eggs.

Closing

“Mangiate bene e amate sempre, miei cari. Cooking for your loved ones is an act of love that lingers in the heart.”
(“Eat well and always love, my dears.”)

Nonna invites you to share your experience with this recipe in the comments. Did you add your twist? Did the bacon make your turkey unforgettable? Let’s chat below!