Just follow these easy steps.
Preheat the oven to 325°F and cook for the specified time based on the weight of your bird.
Below are the instructions for a 12-14 lb bird. If you have a larger bird, please see the chart on the website.
Line a rimmed cookie sheet or short walled pan with foil and place a cooling rack on it. Remove the plastic covering from the turkey and place it on the rack breast side down. Do not worry about the giblets. Since the turkey is frozen, you won't be able to remove them. Further, turkey companies know that thousands of people forget the giblets and therefore they are designed to be cooked inside of the turkey. We will remove them later, once the turkey has sufficiently thawed.
Cook the turkey for 2 1/2 hours. Remove the giblets from the turkey and flip the turkey breast side up.
By the 3 1/2 hour mark, the turkey should be well on its way to being cooked. If you wish to stuff the turkey, do so at this point. Using a large wooden spoon, add the stuffing to the cavity.
At about 4 hours, start checking the temperatures on the thighs and breasts. Keep checking the temperature of the turkey every 20-30 minutes.
Your most critical question will be: How will I know when my turkey is done? The safe temperature for consumption is 165 degrees in the breast. Based on this cooking strategy, the thighs cooked faster, but this may not always be the case. Make sure that you pull the turkey when the thickest part of the breast and the thickest part of the thigh are at least 165 degrees.
You cannot cook a turkey from frozen without a good thermometer.
My 14lb turkey was done after 4 1/2 hours. The thighs were 178°F, the breast was at 165°F and the skin was golden brown.
Once your turkey is at temperature, remove the bird from the oven and cover it with foil. Let it rest for at least 15 minutes before carving. I like mine to rest for at least 30 minutes.