Making a perfectly roasted, golden-brown turkey doesn't have to be complicated! Here's a complete step-by-step guide to a delicious, super easy roast turkey even the most inexperienced cooks can pull off.

Buying

  • If you plan to buy a frozen turkey, you must allow several days for thawing it; a fresh turkey, however, should only be bought one or two days ahead.
  • If you're unsure what size turkey to buy, allow about 1 lb. per person (or 1.5 lbs. per person if you plan to have leftovers).

Thawing

  • The safest way to thaw a turkey is in the refrigerator. Place turkey on a tray, in its original wrapping, and allow 24 hours for every 5 lbs.

Preparing

  • Remove turkey's original wrapper, then neck & giblets from body cavity.
  • Rinse well inside & outside of turkey, drain and blot dry.
  • Stuffing is best and safest when prepared stove-top, but if you're intent on stuffing the turkey, do it immediately before roasting; allow 1/2-3/4 cup stuffing per lb. of turkey, and don't pack it in!
  • Tuck legs in or tie them together; fold wing tips underneath turkey's back.
  • For flavourful gravy, set turkey on a bed of cut-up veggies, such as carrots and onions.
  • Remember: safety first! Always wash hands, utensils, countertops and everything else that has come into contact with raw turkey before proceeding.

Roasting

  • Place turkey breast-up in a shallow pan.
  • Brush skin with oil or a sauce to keep moist (we recommend Renée's Gourmet Mandarin Ginger Sauce or Roasted Garlic & Honey Sauce).
  • Always use a meat thermometer to check doneness; if using an oven-safe thermometer, insert into thickest part of thigh before roasting; if using an instant-read thermometer, begin to check doneness 30 minutes before estimated cooking time is up.
  • Roast at 325°F (162°C), allowing about 1 hour for every 4-5 lbs. of turkey if unstuffed, plus an additional 30 min. to 1 hour if stuffed.
  • When skin starts to get golden, tent breast loosely with foil to prevent overcooking; at this point, you can start basting every 30 minutes with sauce.
  • Turkey is done when the thermometer registers 180°F when inserted deep into thigh without touching bone, and 165°F (74°C) when inserted into centre of stuffing.

TIP: If you cook the turkey breast side up, take it out of the oven, turn it over and put it breast side down on the counter for 20 minutes. This allows the juices to flow the other way, and you will get an unbelievably moist turkey.

Serving

  • Let turkey sit 15-20 minutes before carving; ensure stuffing is removed, and turkey carved, within 2 hours of roasting.
  • Store leftovers (meat, gravy, stuffing) separately in refrigerator for up to four days, or in freezer for up to one month.
  • Looking for leftover ideas? Try a turkey sandwich, wrap, salad or pizza!

 

BON APPÉTIT!