holiday | main course | turkey

Oven Roasted Whole Turkey

Prep Time: 10 minutes Cooking Time: Refer to Poultry Pointers Varied servings

Products Included In Recipe


1 whole Granny's Young Turkey, fresh or thawed
1 tbsp | 15 ml garlic, finely chopped
3 tbsp | 45 ml butter, softened
1 tbsp | 15 ml olive oil
1 tbsp | 15 ml fresh poultry herbs, chopped
2 tbsp | 30 ml onion, finely chopped
1 tsp | 5 ml Dijon mustard
1 1/2 tsp | 7.5 ml sea salt
1/2 tsp | 2.5 ml ground pepper


Preheat oven to 350°F (175°C) for convection roast or 375°F (190°C) in a regular oven.
Remove neck and giblets from thawed turkey.
Combine all seasoning ingredients from garlic to black pepper.
Carefully lift skin away from the breast and thighs — do not tear.
Tuck seasoning mixture between skin and meat, spreading it around as much as possible. Put any extra inside the cavity.
Rub the outside skin with olive oil.
Place turkey on a wire rack inside the roasting pan so that the juices are able to drain.
Cover the top of the bird loosely with foil. Place in oven. Remove foil after 1-2 hours depending on size of bird.
A meat thermometer inserted into the thigh should read 170°F (77°C) when the bird is done.

Cooking Tip: A large heavy metal roasting pan will make a huge difference as it allows hot air to circulate around the turkey while in the oven. Also, making your stuffing in a separate casserole dish as an unstuffed turkey will cook more evenly.

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