Preheat the oven to 325°F
Remove all packaging from the frozen turkey
Place the turkey breast-side up on a rack in a roasting pan
Do not stuff the turkey
Brush or rub the turkey with oil or melted butter if possible
Cover the turkey loosely with foil for the first part of cooking
Roast the turkey until the outside begins to thaw and brown
Remove the foil when the skin starts to soften
Continue roasting until the internal temperature reaches 165°F in the thickest part of the breast and innermost part of the thigh
Check the temperature with a meat thermometer
Expect the cooking time to be about 50 percent longer than a thawed turkey
Let the turkey rest for 20 to 30 minutes before carving
Carve and serve once the temperature is safe