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Lemon and Thyme Roast Turkey With White Wine Gravy Credits: Jeff Coulson
These tips on thawing and trussing a turkey will guide you towards a beautiful roast turkey dinner.
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.
- 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 savoury, thyme or sage); 1 tsp (5 mL) salt; and 0.4 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.
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.
Recipe used in this video: Roast Turkey with Herbed Stuffing