Time:30 minutes to prepare and 4 hours to cook
1 turkey (any size)
2 cups (475ml) of broth or water
melted unsalted butter for basting (optional)
About an hour before roasting, take the turkey out of the fridge. Remove any packaging and giblets. Set the turkey breast-side up on the roasting rack.
Rub it with some salt and pepper before putting it in the oven. You can also rub it with butter or oil for a richer flavor and browner skin. Stuff with stuffing.
Pour two cups of broth or water into the roasting pan. Place the turkey in the oven and turn down the heat to 175°C.
The rule of thumb for cooking a turkey is 13 minutes per pound (0.45 kg), i.e. a 16-pound (7.25kg) turkey should take about 3.5 hours to cook). Factors like brining the bird, stuffing the turkey and trussing the legs affect the cooking time. Start checking the temperature of your turkey halfway through the scheduled cooking to gauge how fast it’s cooking.
Baste the turkey every 45 minutes. Shield the breast meat with foil toward the end of cooking if it starts getting too browned.
To make sure your turkey is fully cooked, you need to check the temperature in three places: the breast, the outer thigh and the inside thigh. In every case, the meat should be at least 75°C. If any place is under that temperature, put the turkey back in the oven for another 20 minutes.
Bread and Celery Stuffing
450 g (1 pound) loaf sliced
3/4 cup butter or margarine
1 chopped onion
4 chopped stalks celery
2 teaspoons poultry
Salt and pepper to taste
1 cup chicken broth
Let bread slices air dry for 1 to 2 hours, then cut into cubes.
In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 175 degrees C (350 degrees F) for 30 to 40 minutes.
Tip: If stuffing your turkey, estimate one cup of stuffing for each pound of turkey, i.e. a 10-pound turkey will get 10 cups of stuffing. Cook any extra stuffing on the side. Be careful not to overstuff your turkey as this could cause it to become dried out.