Directions: |
Directions:Our favourite at Thanksgiving and Christmas! I use a frozen turkey that is 5-7 kg (11-14 lbs) to serve up to 8 people, but leftovers are always great, so go bigger if you want. It’s all the same process.
Thaw frozen bird in the fridge for 4-5 days depending on size. (Don’t thaw on the counter or in water as those methods breed bacteria.) Let sit in a roasting pan or other large pan as it will drip.
Calculate the total cooking time that will be required. The standard is 20 minutes per pound. On cooking day, remove from fridge no more than an hour before the start time and place in sink. Remove all plastic packaging. Remove giblets from front and rear cavities. Rinse the bird well inside and out and allow to drain in the sink. Remove upper oven racks as needed to have enough space for roasting pan with lid in the oven. Preheat oven to 325ºF.
Stuffing: If you are going to stuff the bird, prepare stuffing beforehand and set aside, allowing to cool if necessary. (You shouldn’t put warm stuffing in the raw bird as that also breeds bacteria.) Scoop stuffing into clean, drained bird. Legs can be tied, skewered into place or slipped through the ring of muscle on the rim of the abdominal cavern. Stuffing can be left open but I cover it with a piece of tin foil. If you stuff the rear cavity, just tuck the skin underneath to close in.
Prepare roasting pan by setting metal rack into place. Place turkey on rack breast-side up. Tuck wings underneath to stabilize the roast. Rub skin with a little oil. Season with poultry seasoning or garlic powder If desired. Pour water into the bottom of the roasting pan to just below the metal rack.
Place in oven and cook for a total of 20 min/lb plus half an hour. Baste periodically, more often in the second half of cooking time. When done, remove from oven, cover and let rest for another half hour.
Gravy: transfer turkey out of the roasting pan onto a platter. Pour liquid/drippings into large pyrex (glass) measuring cup. Place turkey back in empty roasting pan and cover.
The drippings will separate out into fat and turkey stock as they cool. To make gravy, I would recommend about 20-25% fat and the rest stock. If the drippings have a lot of fat floating on top, spoon some out onto a container to save for other recipes, like soups. The other way to go is to add more water. These are just guidelines for measuring fat to water in gravy.
When liquids are measured (eyeballed), pour into a medium pot and heat on medium. In a small measuring cup, place ½ to 1 cup Bisto brown gravy powder. Add just enough cold water to cover and whisk until completely dissolved. When gravy in pot starts to bubble, pour in the Bisto/water mix and stir. This will make the gravy darker, thicker and yummier. If still too thin, add 1-2 tbsp flour whisked into hot water. Simmer for 10 or so minutes, stirring occasionally, and turn off heat.
When ready to serve, scoop stuffing out of bird into a serving bowl. Pour gravy into a gravy server. Slice into the breast for white meat, legs for dark meat, and serve on a platter. Side dishes are usually mashed potatoes, a few different types of cooked veggies and Sean-berry sauce! |
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