Roast a Turkey the Easiest Way
Makes 1 turkey
- Start with the best bird — a Pine View Farms fresh turkey.
- Air your turkey out. Take the turkey out of the fridge and let it sit in the roaster for an hour at room temperature to take the chill off and dry out the skin which makes for even roasting and crispy skin.
- Prep your oven. We think it’s best to cook your turkey at one temperature (no early high temp sear). Set that oven to 350F. This way, you don’t have to check as often and you’re free to do other things.
- Pick your recipe and prep your turkey. We’ve included our favourites below for inspiration.
- Stuff the neck cavity with an apple. Sounds weird, but stuffing the neck cavity (not the large cavity) with a halved apple—placing the cut side against the turkey's flesh with the rounded side facing out—helps protect the breast against heat and overcooking.
- Check your roasting time based on bird weight. Your recipe should be specific, but basically, we calculate roasting time at 15 minutes per pound of unstuffed turkey, 20 minutes per pound of stuffed turkey at 350F. Check the temperature about 3/4 of the way, and then again every 10 minutes, and roast until the temperature reads 180°F when you insert a thermometer at the thickest part of the thigh. To kill all bacteria, poultry must be roasted to an inner temperature of 165F.
- Rest your turkey. When removed from oven, cover and let rest for 20 minutes prior to carving so the juices redistribute and carving is easier.
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