Photography by David Scott
Leave turkey in packaging. Never thaw it at room temperature.
• Refrigerator: Place turkey on large tray in refrigerator. Allow 5 hours per pound (500 g) thawing time.
• Cold Water: Place turkey in large container or sink; cover with cold water. Allow 1 hour per pound (500 g) thawing time. Change water at least every hour.
Roasting
• Remove wrapping, giblets and neck.
• Pat dry inside and out.
• For unstuffed bird, insert 2 bay leaves in body cavity and 1 in neck cavity. Quarter 2 onions and place in both cavities. Sprinkle cavities with 1/2 tsp (2 mL) each salt and pepper and generous sprinkle of fresh or dried herbs, such as savory, thyme or sage.
• For stuffed turkey, stuff both cavities loosely just before roasting. Never stuff turkey ahead of time.
• Skewer cavities closed. Tie legs together with kitchen string and tuck wings under back. Place, breast side up, on rack in roasting pan. Combine 1/4 cup (50 mL) butter, melted; 1 tbsp (15 mL) dried herb (such as savory, thyme or sage); 1 tsp (5 mL) salt; and ˙ tsp (2 mL) pepper. Brush over turkey. Cover loosely with foil.
• Cook according to Turkey Roasting Chart for desired weight.
• Lift turkey onto platter. Remove skewers. Tent with foil and let stand for at least 15 minutes or for up to 30 minutes before carving.
All about turkey: Get more turkey recipes, tips and advice in our All-Important Turkey page
How to Cook a Turkey Video: From thawing to stuffing to trussing to roasting - watch and learn everything there is to know about cooking a perfect turkey.
Click anywhere on the video below to begin playing.
Recipe used in this video: Roast Turkey with Herbed Stuffing
Go to our Canadian Living Test Kitchen Video Library for more great food hints and techniques >>
