Don’t Wing it this Christmas! Your Easy Guide to Oven Roasting Turkey
Don’t Wing it this Christmas! Your Easy Guide to Oven Roasting Turkey
Oven Roasting a Whole Turkey
- Preheat oven to 350°F.
- Prepare Turkey: Remove neck and giblets. Optionally fill cavity loosely with stuffing and tie the legs.
- Position: Place turkey on a rack in a roasting pan.
- Optional: Brush with oil and season for browning.
- Cook: Place in the centre of the oven. Insert a meat thermometer in the thigh; it’s done when it reaches 170°F.
- Rest: Cover with foil and let it rest for 20 minutes before carving.
Oven Roasting a Turkey Breast or Boneless Turkey Roast
- Preheat oven to 350°F.
- Prepare: If applicable, loosely stuff the cavity or brush with oil.
- Cook: Place on a rack in a roasting pan and roast in the middle of the oven. Insert thermometer into the thickest part of the meat; it’s done when it reaches 170°F.
- Rest: Let it rest for 20 minutes before carving.
5 Easy Tips for Roasting Turkey
Golden Skin: Cook the turkey until the skin is a light golden colour, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin.
Basting: Promotes even browning.
Thermometer: The only reliable way to check doneness is by temperature (165°F for thigh meat).
Stuffing: Check stuffing temperature—it should reach 165°F.
Rest Before Carving: Let the turkey rest for 20–30 minutes to redistribute juices and make carving easier.
