Roast Turkey(Adapted from the
BC Turkey Marketing Board)
Turkey is one of today’s best meat buys nutritionally and economically. The low fat content in turkey accounts for the little shrinkage in meat after roasting. A defrosted whole turkey requires only a few minutes to prepare for roasting. Follow these three simple steps to a beautiful golden brown, ready-to-carve, mouthwatering turkey!
1. Thawing: (if turkey is not frozen begin with Step 2)
NEVER THAW TURKEY AT ROOM TEMPERATURE - leave turkey in original package and follow one of these methods.
a) Fast Method: Place wrapped frozen turkey in sink and cover completely with cold water. Allow ½ hour per pound of turkey. Change water frequently.
b) Regular Method: Place wrapped frozen turkey on a pan in refrigerator. Allow 5 hours per pound of turkey. (A 20 lb. turkey will take approximately 4 days to completely thaw.)
Refrigerate or cook turkey immediately once thawed. NEVER refreeze uncooked turkey.
2. Preparation:
Wash hands thoroughly with hot soapy water before and after handling raw turkey. All materials used for storage, preparation and serving turkey must also be cleaned before and after use. Remove plastic wrap from thawed turkey. Remove giblets and neck from body cavity. Rinse turkey inside and out with cold water and pat dry with paper towels.
3. Roasting:
Place turkey breast side up in roasting pan. Sprinkle outside and cavity with poultry seasoning. Insert thermometer into the thickest part of the thigh, but be careful not to let it touch the bone. Roast turkey in 325 Deg. F. (160 Deg. C.) oven. When the skin of the turkey is golden brown, shield it loosely with aluminum foil to prevent over-browning.
How to insert thermometer in Raw Turkey:
Insert thermometer into inner thigh, just above and not touching thigh bone.
Roasting Guide:
Please refer to the New Roasting Times for Whole Turkey chart below for approximate roasting times only. Using a thermometer is recommended. A number of factors affect roasting time. These include the type of oven, the temperature of the turkey when roasting begins, the size of the oven, the shape of the turkey, the pan used, etc. Begin checking for doneness about one hour before the end of the recommended roasting time.
NEW ROASTING TIMES FOR WHOLE TURKEYS
*New research shows whole turkeys take less time to cook!
For best results use a meat thermometer when roasting turkey. Use these new cooking times to prepare roast turkey that’s moist, tender and delicious.
Weight
Oven Times 325 F (160 C)
Barbeque Times Medium Heat
|
Weight |
Oven Times 325 F (160 C) |
Barbeque Times Medium Heat |
|
Stuffed Unstuffed |
Unstuffed |
| 6 - 8 lbs (3.0 - 3.5 kg) |
3 - 3 ¼ hours 2 ½ - 2 ¾ hours |
— |
| 8 - 10 lbs (3.5 - 4.5 kg) |
3 ¼ - 3 ½ hours 2 ¾ - 3 hours |
1 ½ hours |
| 10 - 12 lbs (4.5 - 5.5 kg) |
3 ½ -3 ¾ hours 3 - 3 ¼ hours |
1 ¾ hours |
| 12 - 16 lbs (5.5 - 7.0 kg) |
3 ¾ - 4 hours 3 ¼ - 3 ½ hours |
2 hours |
| 16 - 22 lbs (7.0 - 10.0 kg) |
4 - 4 ½ hours 3 ½ - 4 hours |
— |
Your turkey is done when:
a meat thermometer in the inner thigh reads 180 F (82 C) for a stuffed turkey
a meat thermometer in the inner thigh reads 170 F (77 C) for an unstuffed turkey.
When cooked to perfection the turkey meat and juices may have a slight
pink tinge. The temperature of the meat is the most important sign of doneness.
When the turkey is done remove it from the oven or barbecue. Cover it with foil and let it stand for 15-20 minutes before carving.
*Diversified Research for the Canadian Turkey Marketing Agency 1994
Stuffing:
Stuffing is most easily prepared separately and placed in a covered casserole dish to cook during the last hour of the turkey roasting time. For those who prefer to stuff their turkey follow these directions:
Prepare stuffing and spoon into body cavity just before roasting. Do not pack stuffing - let it sit loosely in cavity to promote even cooking.Never stuff your turkey the day before it is roasted. It takes too long to heat the centre of the chilled stuffing and food spoilage organisms could accumulate.