Ted's Tender Turkey Tips

Talking Turkey

Selection: What size to buy? Rule of thumb is 1 pound of turkey per person. This will serve your needs and have leftovers.

To Stuff Turkey: When, or should I at all? My advice is "Don't stuff the turkey with stuffing, instead fill the turkey cavity with hard-root vegetables (carrots, turnips, potatoes, etc.). Prepare, your stuffing separately and keep it away from the turkey.

Cooking Times & Method: Smaller "Hen" turkeys (8-17Ib. average) allow 3 to 41/2 hours cooking time. (the smaller the bird, the less cooking time needed). Larger "Tom" turkeys (17-35 Ib.) require 41/2 to 6 hours cooking time.

Ted's Cooking Tips:

Here is a list of what you will need:

1) Strong string or butcher's twine

2) Liquid vegetable oil

3) A proper size roasting pan

4) Corn starch or flour. A lid or tin foil.

5) Carving board -wooden or plastic

6) A good meat thermometer

7) Oven mitts, cloth

8) Chicken bouillon or stock

9) A sharp knife

Allow yourself plenty of time and space in your preparation area.

Clean out the inside of your Fresh Farron's Turkey in cold salt water, removing all loose items. Preheat your oven to 350° (165°C). Season the inside of the turkey cavity with salt then stuff with root veggies, cut in large chunks.

Now 'truss' or tie the turkey: tie the leg tips together and then loop the string around the bird, tying it securely (I call this 'Parachute Style'). Oil the roasting pan and the entire turkey from top to bottom.

DO NOT PUT SPICES ON THE OUTSIDE OF THE TURKEY

They will only end up in the bottom of the pan. Now put the turkey in the pan and place in preheated oven UNCOVERED for one hour. After one hour remove the pan from the oven and remove the bird from the pan. Add one inch combination of boiling water and chicken stock (or bouillon) to the bottom of the pan.

Replace turkey in racked pan and cook COVERED for two hours (If no lid is available, seal top of pan with tin foil).

Remove pan from oven and do two things. First check liquid in pan (you may need to add more to keep 1" of liquid). And secondly, check internal cooking temperature with your meat thermometer. This will give you an indication of when your bird will be ready.

Cover turkey and return it to the oven to finish cooking.

Health Tip: Cook turkey breast to 180-190°F (85-88°C). Under-cooked turkey is unsafe and will be tough.

When turkey is cooked and has been removed from the oven, carefully remove turkey from pan and let stand at room temperature for 10 - 15 minutes before carving. This time can be used to make gravy.

Bon Appetit!

Close This Window To Return To Farron's Web Site


Phone (519) 966-1660 Fax (519) 966-1661 Email: [email protected]

Ted Farron's Gourmet Butcher Shop
Windsor, Ontario, Canada
(Dougall & Cabana)


Site Design & Maintenance Terri McPherson