Turkey Roasting Guide

October 2019 - Holidays

Turkey Roasting Guide

You don’t have to be a practiced home chef to roast the perfect turkey. From boiling the brine and stuffing to basting and carving, our deliciously simple turkey recipe takes the stress out of hosting turkey dinner this year.

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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