Oven-roasted turkey
Prep Time
Cooking Mode
5 kg (11 lb.) lb. turkey
To taste salt and pepper
1 onion
1 carrot
1 celery
1 garlic
500 mL (2 cup) cup chicken broth
5 kg (11 lb.) lb. turkey
To taste salt and pepper
1 onion
1 carrot
1 celery
1 garlic
500 mL (2 cup) cup chicken broth
Directions
1If the turkey is frozen, thaw it in the fridge. Count on 10 hours per kilo (5 hours per pound). To save time, thaw it in cold water. Submerge turkey in cold water and change water at least every hour (count on 2 hours per kilo or 1 hour per pound).
2Preheat the oven to 180°C (350°F).
3Season turkey with salt and pepper. Place vegetables in cavity.
4Place turkey in a roasting pan. Pour in chicken broth. Cover roasting pan with foil wrap such that air can circulate.
5Insert a meat thermometer in the thigh away from the bone. The turkey is cooked when the internal temperature reaches 82°C (180°F). The juices will run clear, the meat will be tender, and the legs will pull off easily.
6Remove foil 30 minutes before the end of cooking to brown the skin. Baste turkey with cooking juices a few times during cooking.
7Cook for about 3 hours 45 minutes or 20 minutes per ½-kilo or per pound.
8Let the turkey sit 20 minutes before serving. Tent with foil to give the juices a chance to redistribute throughout the meat.
Tips
1
Nutrition tip: Cooked turkey will keep for 3 to 4 days in the refrigerator and 1 to 3 months in the freezer.
Disclaimer
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Personal Note
Personal Note