holiday | main course | turkey
Oven Roasted Whole Turkey
Prep Time: 10 minutes Cooking Time: Refer to Poultry Pointers Varied servings
Ingredients
| Quantity | Ingredient |
|---|---|
| 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 |
Directions
- 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.
