Perfect Turkey in 5 Easy Steps!
Roast turkey is the
quintessential Thanksgiving dinner. If you’ve never cooked a whole
turkey before, this feature is for you! Did you know you should
never thaw a frozen stuffed turkey before cooking.
If your bird is frozen, start by thawing it. But, never thaw a frozen stuffed turkey before cooking. Just pop it in the oven and cook according to package instructions.
The best way to thaw a whole non-stuffed turkey is on a platter on the bottom shelf of the fridge. Thawing time should be about 5 hours per pound (10 hours per kg). You can also thaw it in cold water. Put the turkey in a big pot and cover it completely with water. Figure about 1 hour per pound (2 hours per kg). Change the water a minimum of once an hour.
Remove organ meats, rinse turkey inside and out with cold water and pat dry.
The bird is now ready to be seasoned (butter, rosemary, Dijon mustard) or stuffed. When making stuffing, figure about 1/2 cup (125 mL) of stuffing per pound (450 g) of bird’s weight. For great recipe ideas, check out Chicken and Turkey (turkey with apple, cranberry, wild rice stuffing, Festival Turkey).
Set the turkey, breast side up, on a grill in a roasting pan. Add water or broth as well as cut up vegetables (onions, celery, carrots) if you like. Insert a meat thermometer in the thickest part of the thigh, away from any bones and you won’t have to fuss with the turkey.
Roast uncovered in a 325˚F/160˚C oven, basting with pan juices every hour or thereabouts. A stuffed turkey is ready when the thermometer reads 180˚F/82˚C; an unstuffed turkey when it reads 170˚F/77˚C. Bon appétit!
