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For a perfect turkey
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01 November 2010
Preheat oven very hot (250°C). While oven is heating, rub the exterior of the turkey with butter, duck or goose fat and season the cavity with salt, pepper and your favorite herbs. Stuff about ¾ full just before putting in the oven to allow the stuffing to expand during cooking. Roast at this high temperature 10 minutes, then lower the heat to 150°C (350°F). Plan on 40 minutes of cooking time per KG for a stuffed bird under 7 KG; for larger or unstuffed turkeys allow 30 to 35 minutes per KG. If your oven is convection (air pulsé or chaleur tournant), roasting time should be cut by about 20%. Baste with the rendered juices every 20 minutes or so, squirting a bit of juice into the cavity from time to time to moisten the stuffing. If the top of the turkey is closer than 3cm to the roof of the oven or heating element, tent the turkey loosely with foil after it has browned to prevent burning. Large turkeys also benefit from a loose foil covering after browning. About twenty minutes before the end of planned cooking time, prick the part of the thigh closest to the body with a knife. If the juices run clear or yellow, the turkey is done. If the juices are pink, return the turkey to the oven and try again in 10-20 minutes. After the turkey is cooked, allow it to stand at room temperature for 10 to 20 minutes, according to size, before removing the stuffing and carving the bird.
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