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And so this is Christmas… and how do you roast a turkey? If you’re responsible for the main dish, don’t worry: you’re only five steps away from serving the perfect bird at your big feast. If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Allow for five hours per pound, or per 500 g.
Next step: Season it. Prepare the turkey by removing giblets and neck. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the cavity. Once you have done this, you need to roast it. Place turkey, breast side up, on rack in roasting pan. Brush with melted butter or oil. Tent loosely with foil. Roast in 325ºF (160ºC) oven for about 20 minutes per pound (500 g) or until juices run clear when turkey is pierced and when thermometer inserted into thickest part of thigh registers 180ºF (82ºC) for an unstuffed turkey. Stuffed turkey should be cooked to the same temperature, and the stuffing itself should reach an internal temperature of 165°F (74°C). Remove tent for last hour of roasting.
When turkey is done, transfer to warm platter. Tent with foil and let stand for 20 to 30 minutes. This allows time for juices at the surface of the bird to distribute evenly throughout the meat.
Voilà! Carve turkey. Eat and enjoy!