Contributed by: News Canada
Simple roasting directions for your Thanksgiving turkey
(NC) - Mairlyn Smith, home economist and cookbook author has served many turkey dinners and tells us step by step how to prepare a turkey.
Remove the neck and giblets from the turkey and wash with cold water. Pat dry with paper towels.
Stuff the neck and body cavities lightly allowing 3/4 cup per pound. (Note: The turkey will cook faster if it's not stuffed)
Place the turkey breast up on a rack in a shallow roasting pan. Brush the skin with oil to prevent drying. Cook uncovered to get that delicious roasted flavour.
Place the turkey in a preheated 325 F (165 C) oven and cook for about 20 minutes per pound. Not all ovens (or turkeys) are the same so the best way to check if your turkey is done is with a meat thermometer. The temperature deep in the thigh should be 180 F (83 C) and the center of the stuffing should be 165 F (74 C).
Allow the turkey to rest for 15 minutes before carving to allow the juices to set (I call this turkey time out). Cooking a turkey is easy, but if you need more help you can call the experts at the Butterball Turkey Talk-Line (1-800-BUTTERBALL).
Maple syrup, cranberry juice and orange marmalade combine for a glaze that could become your family favourite.
Prep Time: 25 minutes - Total Time: 4 hours (approximately)
Prepare turkey as per package directions.
Combine marmalade, cranberry juice, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil over medium heat, stirring frequently. Reduce heat to low. Cook uncovered, stirring frequently for 12-15 minutes, or until glaze is reduced to about one cup.
About 45 minutes before the turkey is done brush generously with glaze. Place foil loosely over turkey and cook until meat thermometer reaches 180 F in the deepest part of the thigh.
Brush with remaining glaze. Let turkey stand 15 minutes before carving.
Recipe from the Butterball Kitchen
An online "How to Cook a Turkey" video by Mairlyn Smith can be viewed at www.butterball.ca.
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