How to Cook a Whole Turkey
Ingredients
- Whole turkey (size depends on your needs)
- Salt and pepper (or any preferred seasoning)
- Olive oil or melted butter for basting
- AME Stuffing mix
- Roasting pan with rack
- Meat thermometer
Method
Step 1: Preparation
Thawing: If your turkey is frozen, make sure to thaw it completely in the refrigerator. This typically takes a few days, depending on the size of the turkey.
Cleaning: Remove the giblets and neck from inside the turkey cavity (if you can see them). Rinse the turkey thoroughly under cold water, both inside and out. Pat dry with paper towels.
Step 2: Seasoning
Generously season the inside and outside of the turkey with salt, pepper, and any other desired herbs or spices. You can also rub the turkey with olive oil or melted butter to help crisp the skin.
Step 3: Stuffing
If you choose to stuff the turkey, prepare your stuffing mixture and loosely packing it into the cavity of the bird just before roasting. Make sure not to over-stuff, as it can effect cooking times and food safety.
Step 4: Roasting
Preheat your oven to (165°C).
Place the turkey breast-side up on a rack in a roasting pan. Tuck the wing tips under the body of the turkey to prevent them from burning.
Basting is optional but recommended for a juicier turkey. Every 30 minutes or so, baste the turkey with pan juices or melted butter/oil.
Step 5: Cooking Time
The cooking time will depend on the size of your turkey. A general rule of thumb is to cook the turkey for about (30 minutes per kg) at 165°C. Use a meat thermometer to check the internal temperature.
The turkey is done when the thickest part of the thigh reaches an internal temperature of (74°C). Make sure the thermometer is not touching bone, as this can give a false reading.
Step 6: Resting
Once the turkey reaches the desired temperature, remove it from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, making it juicier and easier to carve.
Step 7: Carving
Carve the turkey into slices against the grain. Start by removing the legs and wings, then slice the breast meat against the grain into thin slices. Serve immediately with your favourite sides or our AME House made sauce range and enjoy your delicious roast turkey!
Tips:
- Brining: Consider brining your turkey before cooking to enhance moisture and flavour.
- Stuffing Safety: If you stuff your turkey, ensure the stuffing reaches a safe internal temperature of (74°C) as well.
- Leftovers: Leftover turkey can be stored in the refrigerator for a few days and used in sandwiches, soups, or salads.