'If Thanksgiving sneaks up on you, it is possible to throw a frozen-solid turkey straight into the oven. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA\" at checkout to save 10% off your first purchase of a website or domain. ****RECIPE**** Unwrap your fully frozen turkey and put it on a roasting tray. Coat it with oil, salt, pepper and whatever other seasonings you want. Put it in the oven at 250 F. After a few hours, you should be able to get the giblet packet out of it. Put the unwrap the giblets and put them in the bottom of the tray. Keep roasting until the internal temp of the deepest part of the breast is 135-140 F. This will take up to twice as much time as it would take with a thawed turkey, 20-30 minutes per pound. Put some roughly cut onions, carrots and celery into your roasting tray, and jack the oven up to 400 F convection roast, or 450 F conventional, and roast until the skin is brown and the deepest part of the breast reads 160 F (or a little less, if you want to be cavalier about food safety). Heat the roasting tray on the stovetop on medium for about 10 minutes to give the underside of the turkey some extra cooking time. If you smell anything burning, turn the heat down and/or stop. Remove the turkey from the tray and put it somewhere to rest. If there seems to be a lot of juice in the roasting tray mixed in with the fat, heat the tray on your stovetop to boil off most of that juice. Then mix enough flour into the fat to make a thick paste, and cook it on medium heat for a few minutes. Don\'t let anything burn. Gradually mix in a carton or two of chicken stock — however much your roux can thicken to your desired texture. You won\'t know how thick it can be until you bring it to a boil. Strain the gravy and discard the solids. Taste and adjust for seasoning.'
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