Roasting a Turkey

Roasting a turkey for Thanksgiving, which is celebrated in October in my country, Canada, has been with us for a very long time.

Why do we eat turkey at this time of the year? Traditionally, a fresh crop of turkeys raised since spring is now ready for consumption. Although in this day and age turkeys can be bought frozen year round, the tradition has stayed with us.

As they are available in all weights and sizes, they are an excellent choice of domestic birds for holiday feasts.

Their appearance is generous, and much more economical for a gathering than smaller birds.

They also cost less per pound and have a higher ratio of meat to bone than other poultry.

About 3/4-1 lb. of a whole roasted turkey will make one serving. So a 10 lb. bird will easily make 10 servings.

The best way of how to thaw a turkey is leaving it in its original wrapping and placing in the refrigerator @ 6 hours per 1 lb.

A 10 lb. turkey needs 60 hours or 2 1/2 days in the fridge. It is a good idea to place it on a plate to catch any liquid which can seep out of the wrapping.

The best way to cook turkey is in the oven. How long to cook a turkey depends on its weight.

For a stuffed bird, the turkey roasting time would be 15 min./lb., with a turkey cooking temperature of 325F. For an unstuffed bird, count on 12 minutes per pound.

When you are calculating the cooking time for turkey, remember to add 20 minutes for covered standing time after it has been removed from the oven. During this time the temperature of the bird will rise another 5 degrees.

This also gives you the opportunity to make gravy from the turkey drippings.

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