Refrigerator thawing:
- Keeps the meat cold until completely defrosted.
- Place turkey on a tray on a bottom shelf in refrigerator.
- Allow 5 hours per pound (10 hours/kg).
Cold water thawing:
- Put turkey in a large container or in the sink and cover completely with cold water.
- Change water at least every hour.
- Allow 1 hour per pound (2 hours/kg).
- Once thawed, refrigerate immediately, and cook within 48 hours.
Roasting Directions for Whole Turkey:
1. Preheat an oven to 350°F (180°C).
2. Remove turkey from packaging. Remove the neck and giblets from the cavity.
3. Rinse bird and dry with paper towel.
4. Place turkey on a wire rack inside a roasting pan so that the juices are able to drain. Rub outside of the skin with olive oil and season with salt and pepper.
5. Cover the top of the bird loosely with foil and place in oven. Remove foil after 1-2 hours depending on size of bird.
6. Turkey is fully cooked and safe to eat when the meat thermometer reads 170°F (77°C) for an unstuffed turkey and 180°F (82°C) for a stuffed turkey. When done, remove turkey from the oven. Cover it loosely with foil and let stand 20 minutes before carving.
Roasting Times for Whole Turkey:
| Weight | Unstuffed | Stuffed* |
|---|---|---|
| 7 - 11 lbs (3- 5 kg) | 2 ½- 3 hrs | 3 - 3½ hrs |
| 11- 15 lbs (5-7 kg) | 3 - 3 ½ hrs | 3 ½- 4 hrs |
| 15 - 20 lbs (7- 9 kg) | 3 ½ - 4 hrs | 4 - 4½ hrs |
| 20-24 lbs (9-11 kg) | 4-5 hrs | 5-5 ½ hrs |
*Times are approximate. Use a meat thermometer to gauge doneness.
Roasting Directions for Turkey Pieces:
1. Preheat an oven to 350°F (180°C).
2. Remove turkey pieces from packaging.
3. Place turkey on a baking sheet lined with parchment paper. Rub outside of the skin with olive oil and season with salt and pepper.
Roasting Times for Turkey Pieces:
| Cut | *Internal Temperature | Approximate Roasting Times |
|---|---|---|
|
Boneless, skinless breast or thigh Smaller pieces Larger pieces |
170°F (77°C) | 30-40 minutes 45-60 minutes |
| Bone-in breast, thigh or drumstick | 170°F (77°C) | 45 minutes - 1 hour 30 minutes |
*Use a meat thermometer to gauge doneness.
Barbecuing Directions:
There are two types of barbecue methods:
1. Direct method: The direct cooking method is similar to broiling. It means the food is cooked directly over the heat source. Use the direct cooking method when barbecuing turkey burgers, breast tenderloins, and cutlets.
- Method for Gas: Preheat the grill with all burners on high. Place the food on the cooking grate, and then adjust all burners to the temperature stated in the recipe. Close the lid of the grill, lifting only to turn food or to test for doneness.
- Method for Charcoal: Spread prepared coals evenly across the charcoal grate. Set the cooking grate over the coals and place food on the cooking grate. Place the lid on the grill and lift it only to turn food or to test for doneness.
2. Indirect method: The indirect cooking method is similar to roasting turkey in the oven. The heat rises, reflects and circulates around the food, so it cooks evenly like in a convection oven. Use the indirect method for barbecuing whole turkey, large pieces, drumsticks and sausages.
- Method for Gas: Preheat the grill with all burners on high. Adjust the burners on each side of the food to the temperature noted in the recipe. Turn off the burner(s) directly below the food.
- Method for Charcoal: Arrange hot coals evenly on either side of the grate. A drip pan placed in between the coals is recommended to collect drippings for gravy and prevent flare-ups. Keep the lid on the grill down, only lifting to baste or check for doneness.
Whole Turkey Barbecuing Directions on a Gas Barbecue:
1. Preheat barbecue.
2. Place the turkey in a shallow foil roasting pan and season with salt & pepper.
3. Place the pan on the grill on either very low heat or indirect heat.
4. The lid of the barbecue should remain down for the duration of cooking. Try to maintain a temperature of 350°F – 375°F (175°C - 190°C) throughout cooking.
5. Turkey is fully cooked and safe to eat when the meat thermometer reads 170°F (77°C) for an unstuffed turkey. When done, remove turkey from the oven or barbecue. Cover it loosely with foil and let stand 20 minutes before carving.
Whole Turkey Barbecuing Directions on a Charcoal Barbecue:
1. Preheat barbecue. Build up hot coals around a drip pan placed in the centre of the barbecue’s bottom section.
2. Season the turkey with salt & pepper.
3. Place turkey directly on the grill above the drip pan.
4. The lid of the barbecue should remain closed and all vents should be opened.
5. Add extra coals as required to maintain a temperature of 325°F – 375°F (160°C - 190°C)
6. Turkey is fully cooked and safe to eat when the meat thermometer reads 170°F (77°C) for an unstuffed turkey. When done, remove turkey from the oven or barbecue. Cover it loosely with foil and let stand 20 minutes before carving.
Approximate Barbecue Times for Whole Turkey:
| Weight | Time |
|---|---|
| 7 - 11 lbs (3- 5 kg) | 1 ½ - 2 ¼ hrs |
| 11- 15 lbs (5-7 kg) | 2 ¼ – 3 hrs |
| 15 - 20 lbs (7- 9 kg) | 3 – 3 ½ hrs |
| 20 - 24 lbs (9- 11 kg) | 3 ½ -4 hrs |
*Times are approximate. Use a meat thermometer to gauge doneness.
Please note that we do not recommend barbecuing a stuffed turkey due to inconsistent cooking temperatures. It’s safer to prepare the stuffing on the side and barbecue in a separate dish.
Barbecue Directions for Turkey Pieces:
Turkey Pieces Barbecuing Directions on a Gas Barbecue:
1. Preheat barbecue.
2. Season turkey with salt & pepper.
3. Place the turkey directly on the grill on either very low heat or indirect heat.
4. The lid of the barbecue should remain down for the duration of cooking. Try to maintain a temperature of 350°F – 375°F (175°C - 190°C) throughout cooking.
5. Turkey is fully cooked and safe to eat when the meat thermometer reads 170°F (77°C).
Turkey Pieces Barbecuing Directions on a Charcoal Barbecue:
1. Preheat barbecue. Build up hot coals around a drip pan placed in the centre of the barbecue’s bottom section.
2. Season the turkey with salt & pepper.
3. Place turkey directly on the grill above the drip pan.
4. The lid of the barbecue should remain closed and all vents should be opened.
5. Add extra coals as required to maintain a temperature of 325°F – 375°F (160°C - 190°C)
Barbecue Times for Turkey Pieces:
| Cut | *Internal Temperature | Approximate Grilling Times |
|---|---|---|
|
Boneless, skinless breast or thigh Smaller pieces Larger pieces |
170°F (77°C) | 20-30 minutes 30-40 minutes |
| Bone-in breast, thigh or drumstick | 170°F (77°C) | 40-60 minutes |
| Turkey burgers | 180°F (82°C) | 6-8 minutes per side |
*Use a meat thermometer to gauge doneness.
Refrigerator thawing
- Keeps the meat cold until completely defrosted.
- Place chicken on a tray on a bottom shelf in refrigerator.
- Allow 5 hours per pound (10 hours/kg).
Cold Water thawing
- Put chicken in a large container or in the sink and cover completely with cold water.
- Change water at least every hour.
- Allow 1 hour per pound (2 hours/kg).
- Once thawed, refrigerate immediately, and cook within 48 hours.
Roasting Directions for Whole Chicken:
1. Preheat an oven to 350°F (180°C).
2. Remove chicken from packaging. Remove any giblets from the cavity.
3. Place chicken on a wire rack inside a roasting pan so that the juices are able to drain. Rub outside of the skin with olive oil and season with salt and pepper.
Roasting Directions for Whole Chicken:
| Cut | *Internal Temperature | Approximate Roasting Times |
|---|---|---|
| Whole chicken – unstuffed (1.5 kg raw) | 175°F (79°C) | 1 hr 45 minutes |
| Whole chicken – stuffed (1.5 kg raw) | 180°F (82°C) | 2 hrs 20 minutes |
*Use a meat thermometer to gauge doneness.
Roasting Directions for Chicken Pieces:
1. Preheat an oven to 350°F (180°C).
2. Remove chicken from packaging.
3. Place chicken on a baking sheet lined with parchment paper. Rub outside of the skin with olive oil and season with salt and pepper.
Roasting Times for Chicken Pieces:
| Cut | *Internal Temperature | Approximate Roasting Times |
|---|---|---|
| Boneless, skinless breast or thigh | 170°F (77°C) | 30-40 minutes |
| Bone in breast, thigh or drumstick | 170°F (77°C) | 40-60 minutes |
*Use a meat thermometer to gauge doneness.
Grilling
There are two types of barbecue methods:
1. Direct method: The direct cooking method is similar to broiling. It means the food is cooked directly over the heat source. Use the direct cooking method when barbecuing chicken burgers, breast tenderloins, and cutlets.
- Method for Gas: Preheat the grill with all burners on high. Place the food on the cooking grate, and then adjust all burners to the temperature stated in the recipe. Close the lid of the grill, lifting only to turn food or to test for doneness.
- Method for Charcoal: Spread prepared coals evenly across the charcoal grate. Set the cooking grate over the coals and place food on the cooking grate. Place the lid on the grill and lift it only to turn food or to test for doneness.
2. Indirect method: The indirect cooking method is similar to roasting chicken in the oven. The heat rises, reflects and circulates around the food, so it cooks evenly like in a convection oven. Use the indirect method for barbecuing whole chicken, large pieces, drumsticks and sausages.
- Method for Gas: Preheat the grill with all burners on high. Adjust the burners on each side of the food to the temperature noted in the recipe. Turn off the burner(s) directly below the food.
- Method for Charcoal: Arrange hot coals evenly on either side of the grate. A drip pan placed in between the coals is recommended to collect drippings for gravy and prevent flare-ups. Keep the lid on the grill down, only lifting to baste or check for doneness.
Whole Chicken Barbecuing Directions on a Gas Barbecue:
1. Preheat barbecue.
2. Place the chicken in a shallow foil roasting pan and season with salt & pepper.
3. Place the pan on the grill on either very low heat or indirect heat.
4. The lid of the barbecue should remain down for the duration of cooking. Try to maintain a temperature of 350°F – 375°F (175°C - 190°C) throughout cooking.
5. When done, remove chicken from the oven or barbecue. Cover it loosely with foil and let stand 20 minutes before carving.
Whole Chicken Barbecuing Directions on a Charcoal Barbecue:
1. Preheat barbecue. Build up hot coals around a drip pan placed in the centre of the barbecue’s bottom section.
2. Season the chicken with salt & pepper.
3. Place chicken directly on the grill above the drip pan.
4. The lid of the barbecue should remain closed and all vents should be opened.
5. Add extra coals as required to maintain a temperature of 325°F – 375°F (160°C - 190°C)
6. When done, remove chicken from the oven or barbecue. Cover it loosely with foil and let stand 20 minutes before carving.
Barbecue Times for Whole Chicken:
| Cut | *Internal Temperature | Approximate Roasting Times |
|---|---|---|
| Whole chicken – unstuffed (1.5 kg raw) | 175°F (79°C) | 1 hr 30 minutes |
| Whole chicken – stuffed (1.5 kg raw) | 180°F (82°C) | 2 hrs |
*Use a meat thermometer to gauge doneness.
Chicken Pieces Barbecuing Directions on a Gas Barbecue:
1. Preheat barbecue.
2. Season chicken with salt & pepper.
3. Place the chicken directly on the grill on either very low heat or indirect heat.
4. The lid of the barbecue should remain down for the duration of cooking. Try to maintain a temperature of 350°F – 375°F (175°C - 190°C) throughout cooking.
5. Chicken is fully cooked and safe to eat when the meat thermometer reads 170°F (77°C) When done, remove chicken from the oven or barbecue.
Chicken Pieces Barbecuing Directions on a Charcoal Barbecue:
1. Preheat barbecue. Build up hot coals around a drip pan placed in the centre of the barbecue’s bottom section.
2. Season the chicken with salt & pepper.
3. Place chicken directly on the grill above the drip pan.
4. The lid of the barbecue should remain closed and all vents should be opened.
5. Add extra coals as required to maintain a temperature of 325°F – 375°F (160°C - 190°C)
6. Chicken is fully cooked and safe to eat when the meat thermometer reads 170°F (77°C).
Barbecue Times for Chicken Pieces:
| Cut | *Internal Temperature | Approximate Roasting Times |
|---|---|---|
| Boneless, skinless breast or thigh (direct) | 170°F (77°C) | 8-10 minutes per side |
| Bone in breast, thigh or drumstick (indirect) | 170°F (77°C) | 30-40 minutes |
| Chicken burgers | 180°F (82°C) | 6-8 minutes per side |
*Use a meat thermometer to gauge doneness.
Skillet Directions:
1. Season chicken with a little olive oil, salt and pepper.
2. Preheat skillet to medium.
3. Heat 1 tsp (5 ml) of olive oil in skillet.
4. Place chicken in skillet and flip as required.
Barbecue Times for Chicken Pieces:
| Cut | *Internal Temperature | Approximate Roasting Times |
|---|---|---|
| Boneless, skinless breast or thigh | 170°F (77°C) | 6-10 minutes per side |
| Bone-in breast, thigh or drumsticks | 170°F (77°C) | 15-20 minutes per side |
| Chicken burgers | 180°F (82°C) | 6-8 minutes per side |
*Use a meat thermometer to gauge doneness.
