Roast the Perfect Turkey - Natures Fare

Roast the Perfect Turkey

September 2018 - Lunch & Dinner

Roast the Perfect Turkey

The time it takes to cook a turkey depends on its size. Generally, an unstuffed bird needs about 15 minutes per pound, and a stuffed turkey needs closer to 20 minutes per pound. This recipe is based on a 14lb turkey. Adjust your cooking time accordingly.

STEP 1: Brine (do this step one day ahead)

  1. One day before roasting turkey, add 1 litre of water, salt, sugar, peppercorns, and bay leaves to a medium pot. Bring to a boil. Pour the liquid into the remaining 5 litres of water and let cool in the fridge.
  2. Once the liquid is cold, submerge the thawed turkey in the brine 10–12 hours in the fridge.

STEP 2: Stuff

  1. Melt butter in a large pan.
  2. Add onions and celery. Sauté until they start to soften.
  3. Add garlic and herbs, cook until aromatic.
  4. Add chicken stock and bring to a boil. Remove from heat.
  5. Add the bread cubes, apples, salt, and pepper to a large bowl and pour in the liquid mixture. Toss to combine.
  6. Loosely fill the cavity of the turkey.

STEP 3: Roast

  1. Remove turkey from brine about an hour before cooking and pat dry.
  2. Preheat oven to 425˚F.
  3. Place turkey in a roasting pan, breast side up. Add some roughly chopped vegetables like carrots, onion, and celery as a “bed” for the bird. This will help flavour the drippings for gravy.
  4. Loosely cover with foil and place in the oven.
  5. After 30 minutes, reduce heat to 350˚F.
  6. Baste the bird once every hour.
  7. Remove foil after 2 ½ hours, or until there is about ½ of cooking remaining.
  8. Roast until a meat thermometer inserted in the thickest part of the thigh reads 170˚F, about 3 hours.
  9. Transfer turkey to a serving platter and let rest 20–30 minutes covered before carving.
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