Oven Roasted Whole Turkey

Prep: 10 mins |
https://youtube.com/watch?v=tuhezjF3D0A%3Frel%3D0%22+allowfullscreen%3E%3C

Ingredients

  • 1 whole fresh or frozen turkey
  • 1 tbsp (15 mL) garlic, finely chopped
  • 3 tbsp (45 mL) butter, softened
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) fresh poultry herbs, chopped
  • 2 tbsp (30 mL) onion, finely chopped
  • 1 tsp (5 mL) Dijon mustard
  • 1 1/2 tsp (7.5 mL) sea salt
  • 1/2 tsp (2.5 mL) cracked black pepper

Method

  1. Preheat oven to 350°F (175°C) for convection roast or 375°F (190°C) in a regular oven.
  2. Remove neck and giblets.
  3. Combine all seasoning ingredients from garlic to black pepper.
  4. Carefully lift skin away from the breast and thighs – do not tear it. Tuck seasoning mixture between skin and meat, spreading it around as much as possible; put any extra inside the cavity.
  5. Rub outside of the skin with olive oil.
  6. Place turkey on a wire rack inside the roasting pan so that the juices are able to drain.
  7. Cover the top of the bird loosely with foil. Place in oven.
  8. Remove foil after 1-2 hours depending on size of bird. A meat thermometer should read 170°F (77°C) when the bird is done or you can cut into the joint between the thigh and the leg when you think it is done.

Approximate Roasting Times:

Weight Un-stuffed
6 – 10 lbs
(3.0 – 4.5 kg)		 2 1/2  – 3 hrs
10 – 16 lbs
(4.5 – 7.0 kg)		 3 – 3 ½ hrs
16 – 22 lbs
(7.0 – 10.0 kg)		 3 ½ – 4 hrs

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