Yes. USDA says it is safe. Roast it at 325 F. It takes at least half again as long as a thawed bird. A 15 lb turkey needs about 5 hours 45 minutes to 6 hours 30 minutes.
| Turkey weight | Time from frozen |
|---|---|
| Up to 12 lb | 4 hours 15 minutes to 4 hours 30 minutes |
| 13 to 14 lb | 4 hours 30 minutes to 5 hours 45 minutes |
| 15 to 18 lb | 5 hours 45 minutes to 6 hours 30 minutes |
| 19 to 20 lb | 6 hours 30 minutes to 6 hours 45 minutes |
| 21 to 24 lb | 6 hours 45 minutes to 7 hours 30 minutes |
These times come from the USDA from-frozen chart. They are the same times the ThawDay calculator uses for a frozen bird.
Do not use an oven bag. It cannot take the long roast.
Pull the giblet packet out with tongs. Do it 20 to 30 minutes in, once the outside softens. The neck may need longer. Leave both out of the bird.
The chart aims, the thermometer decides: 165 F. Check the thickest part of the breast, the innermost thigh, and the innermost wing. Color is not a reliable signal.
If dinner is hours away, cold water thawing is the faster full path: seal the bird in a leak-proof plastic bag, submerge it in cold tap water, 30 minutes per pound, change the water every 30 minutes, cook it right after it thaws, then a normal roast. Or plan the thaw next time: how long thawing takes, and the 2026 fridge dates.
Tell the calculator the bird is still frozen. It plans the long roast and stamps your oven time. Or ask in your own words.