If you google search (and all of you are capable of that), or look at the links already provided, you are looking for national food safety type information, like university extension recommendations. Looks like roasting a frozen turkey, is a pretty good idea.
Some of the sites recommend partially cooking the turkey until the package of giblets can be removed, then adjusting the heat. Cooking in a roaster, on a rack, not in an oven bag and it will take 50% longer than a thawed turkey. Less contamination of the refrigerator, or sink, safer all around.