​How to Roast Turkey

Whole Turkey

Remove wrapping from turkey. Remove giblets and neck from cavities; reserve for making stock or gravy, or discard. Wash turkey in cold salted water; pat turkey dry with paper towels.
 
Sprinkle large cavity with salt and pepper. If desired, place a celery stalk, a few lettuce leaves, quartered onions and desired seasonings in cavity for extra moisture and flavour. Skewer neck skin to back. Secure wings with metal skewers and secure legs by tucking under skin band or tying together with butcher's twine.
Place turkey on a rack in a shallow roasting pan. Rub skin with oil or butter, if desired. Cover with a loose tent of foil. Roast following the guidelines in the Roasting Timetable. Remove foil during last hour of cooking and baste with pan drippings. 

Turkey Halves

When cooking half a turkey, season cavity as for whole turkey. Place turkey, cut side down, on a rack in a shallow roasting pan. Rub skin with oil or melted butter, if desired. Cover turkey with a loose tent of foil. Roast following the guidelines in the Roasting Timetable. Remove foil during last 30 - 40 minutes of cooking and baste turkey with pan drippings. 

Turkey Breast

Place turkey breast on a rack in a shallow pan. Drizzle with oil or melted butter. Cover with a loose tent of foil. Roast following the temperature and time in the Roasting Timetable. Remove foil during last 30 - 40 minutes of cooking time and baste frequently with butter or pan drippings. 

Turkey Roll (Roast)

Place turkey on a rack in a shallow roasting pan. Drizzle with oil or melted butter. Cover with a loose tent of foil. Roast following the temperature and time in the Roasting Timetable. Remove foil during last 30 - 40 minutes of cooking time and baste with pan drippings.
 
 
Last updated on July 27, 2017