Roast a Turkey
Roast a Turkey
How to Roast a Turkey the Easiest Way
- Start with the best bird --- a Pine View Farms 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 wierd, 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.
Our Favourite Herb Roasted Turkey With Pan Gravy
An instant read thermometer is a handy tool for cooking meat! The thighs should be cooked to an internal temperature of 180 degrees. To avoid overcooking, remove turkey from oven when temperature reaches 175 degrees as it will continue to cook out of the oven. Check again after 20 minutes and return to oven if it has not reached desired temperature.
- 1 fresh Pine View Farms turkey
- 6 T butter at room temp
- Grated zest of 1 lemon
- 3 T chopped fresh parsely
- 3 T chopped fresh thyme or 1 T dried
- 3 t coarse salt, plus more for gravy
- 1 ½ t fresh ground pepper, plus more for gravy
- 3-4 lemons cut into quarters
- 2-3 onions, cut into wedges
- 1 c. dry white wine or water for gravy
- 3 c. chicken stock for gravy
- Rinse turkey, pat dry.
- Combine butter, lemon zest, herbs, 1 t. salt and ¼ t. pepper in a small bowl. Using your fingers, gently loosen skin from turkey breast meat and smear ½ the mixture under the skin.
- Preheat oven to 350 F. Place turkey in roaster. Sprinkle ½ t. each salt and pepper inside cavity of bird. Fill cavity loosely with as many lemon and onion wedges as will fit comfortably. If you would rather stuff your bird with traditional bread stuffing, omit this step!
- Rub entire turkey with remaining herb butter and sprinkle with salt and pepper.
- Roast until meat reaches desired doneness, basting occasionally.
- When fully cooked, transfer turkey to a platter and let rest about 30 min. Meanwhile, make the gravy; pour the pan juices into a large glass measuring cup to let stand until fat rises to surface. Then skim off fat with large spoon and discard.
- Place roasting pan over med-hi heat on stove. Add wine or water and bring to boil; deglaze pan and scrape up browned bits from bottom. Add stock, stir well and return to boil. Cook until reduced by ½. Add defatted pan juices, season with salt and pepper. If you like strain and pour into gravy boat and serve with turkey.
Adapted from Annual Recipes 2003, Martha Stewart Living