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HOW TO COOK & CARVE A TURKEY

Fresh Turkey

Fresh turkey should be stored as far back in the refrigerator as you can (this is usually the cooler part) for use within 2 days.



Oven Roasting

Remove the neck and giblets.

Insert your favourite stuffing. Wash your hands and place the bird breast up in the roasting pan.


If desired, brush with oil and sprinkle with poultry seasoning.

Oven temperature and time Roast the turkey covered with a lid or aluminum foil in a 325 F degree (160 C degree) oven. Remove the cover one hour before the end of the suggested cooking time to allow the bird to brown. Check a few times that it is becoming golden but not burnt.


Some suggested cooking times are below and remember to use a cooking thermometer to confirm that the bird is cooked properly. After removing it from the oven, cover it and let it rest a bit before carving.

The following is a cooking-time guide from Turkey Farmers of Ontario:


IMPORTANT - USE A COOKING THERMOMETER

Cooking times will vary depending on the oven.

It is best to use a cooking thermometer to know if the turkey is properly cooked.

Insert the thermometer into the thickest part of the inner thigh so that it doesn’t touch the bone.


When fully cooked:

  • The meat thermometer in the inner thigh reads 180 degrees F. (82 degrees C.)

  • The legs move easily if twisted and the juices run clear.

  • Remove from the oven and cover with foil and let stand for 30 minutes and carve.


CARVING




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