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roast turkey

There are many ways to cook a turkey, but this foolproof recipe makes it easy.

If using a frozen turkey, set it on a platter in its wrapper and thaw in the refrigerator for 2-3 days. Or, if time is an issue, immerse in cold water for a few hours, changing the water every 30 minutes. Once defrosted prepare to cook immediately.

The first time I cooked a turkey I was living in a small studio in Vancouver’s west end. All the dirty dishes ended up in the bathtub during dinner, hidden behind a shower curtain.

Happily, the bird was moist, tasty and a complete success and the sides were simply divine. Now, after thirty years and many turkeys later, instinct kicks in. Cooking turkeys throughout the year, not just on special occasions, is a great idea. Why wait?

roast turkey
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Roast Turkey

When it comes to stuffing, many people prefer to cook it in a separate baking dish, popping it into the oven when the turkey is taken out to rest. Why not do both and get extra stuffing! Planon about half a pound of turkey meat per person plus leftovers.
Servings 10

Ingredients

  • 10-14 lb turkey
  • 1/2 cup softened butter
  • salt and pepper
  • 2-3 celery ribs
  • 2-3 peeled carrots
  • 1 onion, peeled and cut in thick slices
  • 3 cloves garlic
  • 6 sprigs thyme
  • 4 sage leaves
  • 3 sprigs fresh parsley
  • 2 bay leaves
  • water

Instructions

  • Adjust oven rack to lowest position and preheat oven to 350F.
  • Prepare turkey by removing the package of giblets (usually the liver, heart and gizzard) and neck from the cavity of the bird. Rinse the cavity, pat dry with paper towel, and gently loosen the skin from the breast.
  • With clean hands, rub the butter in between the skin and the meat and all over the turkey. Wash your hands. Season the bird all over with salt and pepper, including inside the cavity. Stuff a few of the fresh herbs in there too. You can tie the legs together with baker’s twine, tuck them under the bottom skin flap as shown in the photo, or leave as is.
  • In a roasting pan large enough to easily hold the bird, alternate celery and carrots lengthwise. Nestle in the onion slices, garlic, turkey giblets and herbs, creating a bed for the bird to lay on. Sprinkle on a good pinch of salt and pepper. Place the turkey breast-side up on the vegetables and add 1 cup of water to the bottom of the pan.
  • Roast for an hour, occasionally checking to ensure even browning, making sure there is still liquid in the bottom. Turn oven down to 325F and replenish liquid as needed, this is the start to your gravy. If you remember, baste the turkey every 30 minutes or so.
  • After an hour, tent the turkey with foil and roast another hour, checking the internal temperature with a meat thermometer. The turkey is done when the thickest part of the thigh reads 165F and juices run clear when cut. The drumstick should be easy to move. If the turkey cavity has been stuffed, cook to the same temperature. Stuffing is ready when it reaches 165F.
  • Remove bird from the oven onto a large platter to rest for 30 minutes. The turkey will retain its heat lightly covered with the foil used earlier. Meanwhile, strain the liquid in the pan and use it to make your gravy.
  • Carve your turkey and serve with your favourite sides. Once dinner is done, remove any remaining meat (turkey sandwiches!) and dismantle the carcass for stock. You can freeze the carcass to make stock another day.