While we love experimenting in the kitchen, Christmas dinner is not the time for trial and error. Whether you’re planning to roast a turkey for the first time or want to brush up on your skills, we’ve put together a cheat-sheet that has everything you need to cook a perfect turkey!
Getting started: equipment and ingredients
1 whole uncooked turkey
Stuffing or aromatics (optional)
A roasting pan
An ovenproof meat thermometer
Sharp metal or wooden skewer
String or kitchen twine
Scissors
Aluminum foil
Serving tray
How big of a turkey do I need?
A good rule of thumb is to buy 1 to 1 1/2 pounds of turkey per guest, but if you want leftovers go big!
How do I thaw a frozen turkey?
Loosen the wrapping, place the turkey on a cookie sheet, and let it thaw fully in the refrigerator. For every five pounds of turkey, you’ll need 24 hours of thawing time.
If you’re in a pinch and need to thaw your turkey faster, place the bird in cold water (we repeat - cold water not warm) and change the water every 30 minutes. With the water bathing method, you’ll need about 30 minutes of thawing time per pound.
What if my turkey is still frozen?
If you wake up to a fully frozen or partially frozen turkey, don’t panic. Christmas isn’t ruined! Your turkey is just going to need more time in the oven. If it’s rock-solid-frozen, you’ll need 50% more cooking time, slightly less for a partially frozen turkey.
How do I prepare the turkey for roasting?
Thirty minutes to an hour before cooking, take the turkey out of the refrigerator. Let it rest at room temperature. Remove the giblets packaged (gizzard, heart, and liver) from the turkey, and set it aside for gravy or stuffing. Next, rinse out the bird and pat dry with a paper towel. Before stuffing, rub herb butter under the turkey's skin to boost flavour and moisture. When you’re ready to roast, pour broth or water into the roasting pan.
Do I need to brine the turkey?
While this step is optional, brining helps to boost moisture and flavour. If you have 8 to 24 hours available before you need to start cooking your turkey, consider brining the turkey in a liquid saltwater brine or with a dry rub.
How do I stuff the turkey?
For best results, prepare 1/2 to 3/4 cup of stuffing per pound of turkey. Stuff the neck cavity first, loosely. To close the neck flap, pull the skin over, and pin it to the turkey’s back using a skewer. Next, stuff the body cavity. Don’t pack it too tight! Then, truss the turkey by tying the legs together.
How long does it take to cook the turkey?
If your turkey is stuffed (and let’s be honest, of course it is!), you’ll need 15 minutes of roasting time per pound, or 13 minutes per pound if your bird is empty. To avoid overcooking, start checking the temperature of your turkey halfway through the scheduled cooking time.
What temperature should the turkey be?
Insert a meat thermometer into the thickest part of the thigh, pointing towards the body, and not touching the bone. As it’s cooking, be sure to check the temperature in multiple places. When everything is above 165°F, you’re ready to eat!
How long does the turkey need to rest?
Give the bird 15-30 minutes to rest before carving. Use that time to make your gravy, warm your serving platter, or finalize your side dishes.
So there you have it, all the crucial details for cooking a fan-favourite turkey!
We hope you found our cheat-sheet useful. If you have more questions or would like to pre-order your holiday turkey today, give us a call!
SPRAGG’S MEAT SHOP CALGARY
9675 Macleod Trail SE
Calgary, AB, T2J 0P6
P: 403.255.1232
E: calgarystore@spraggsmeatshop.com
SPRAGG’S MEAT SHOP ROSEMARY
438 Centre St
Rosemary, AB, T0J 2W0
P: 403.378.3800
E: meatshop@spraggsmeatshop.com