The prospect of cooking a turkey can cause even the most experienced home cook to break out in a cold sweat. Often reserved for holiday celebrations, roasting a turkey can come with a whole host of stressful questions. How long do I cook my turkey for? How do I keep it juicy? When do I make the gravy? Why did I decide to host this year when planning is sending me towards a nervous breakdown?
Fear not, intrepid chef. Farm Boy is here to answer all your turkey cooking, roasting, brining, and stuffing questions. As you read on, you will learn how to keep your turkey moist, step-by-step instructions from prepping to carving, and what to do if you have any delicious leftovers. Come with us and let us allay your fears when it comes to cooking a turkey.
Why Farm Boy Turkey?
In Farm Boy stores, you’ll find turkey that is always fresh and never frozen. That means you don’t need to spend extra hours waiting for your holiday star to defrost before setting about prepping, cooking, and serving. Farm Boy™ Turkey comes from Hayter’s Family Farm, located in Dashwood, Ontario.
A third-generation family farm, Hayter’s takes a hands-on approach to raising and processing their turkey. This ensures our customers are receiving the best quality product at an excellent value. From Hayter’s, we offer local, Grade A Ontario turkey regularly at 3-5 kg (6.6-11 lb), or seasonally at 9-11 kg (19.8-24 lb) and 11-13 kg (24-28.6 lb).
Turkey Cooking FAQs
How much turkey do I need?
Estimate 1-1.5 pounds of turkey per person on your guestlist.
How long does it take to cook a turkey?
For a stuffed turkey, plan for 15 minutes per pound. For an unstuffed turkey, 13 minutes per pound. For example, our 3-5 kg turkey would take between 100-165 minutes stuffed, or 85-140 minutes without stuffing. (If you’re unfamiliar with cooking a turkey, leave the stuffing to be cooked on the side.) Be sure to check out our Farm Boy™ Original Stuffing and Cornbread Stuffing Mixes in our Grocery Department or our made-from-scratch Farm Boy™ Cranberry Sausage Stuffing found in our Chef’s Market for a perfect result every time.
What temperature does turkey cook at?
Preheat your oven to 450°F, then reduce heat to 350°F when you put your turkey in.
Should turkey cook covered or uncovered?
Both! An uncovered turkey will get that deliciously golden, crispy skin. If your turkey is looking too dark, though, cover it with aluminum foil for the remainder of the cooking time.
How can I tell if my turkey is done?
Use a meat thermometer to check the doneness of your turkey, as uncooked poultry can be hazardous to your health. A cooked turkey will read at a minimum of 165°F in the thickest part of the thigh. Ensure when you are checking the temperature that the thermometer is not touching a bone as it will give you an inaccurate reading.
How long do I rest my turkey for?
Rest your turkey for 30 minutes before carving. This will keep the juices in the turkey rather than running all over your cutting board, resulting in a more tender, moist turkey.
To Brine or Not To Brine?
If your turkey’s moisture levels are one of your biggest concerns, brining is the way to go. Those who dislike turkey often complain about the dryness of this poultry. Keep yours nice and juicy with a simple brine. Brining a turkey involves immersing it in a salt-water solution, which helps it absorb extra moisture. This also seasons the turkey before adding whatever herbs and spices you like. Salt also helps to break down the turkey’s proteins, making for a more tender bite.
Brining a turkey does require a lot of space, so clean out your fridge! Use a pot big enough to keep your turkey fully submerged, or a brining bag placed in a roasting pan if you don’t have a large enough pot. For 4 quarts of water, add 1 cup of salt. Refrigerate your brined turkey for 12-14 hours, before moving on to the next steps below.
How To Cook a Turkey Step-By-Step
Step 1: Prep the Turkey
Farm Boy turkeys are always fresh, never frozen, so you don’t have to allot extra time to thaw your turkey! About an hour before roasting, remove your turkey from its packaging (or brine) and pat dry with paper towels. This allows for the skin to dry, resulting in crispy deliciousness and an even cook. Leave it at room temperature in a roasting pan. Preheat your oven to 450°F.
Step 2: Stuff the Turkey (Optional)
As already mentioned, stuffing is easiest (and safest) when it’s prepared outside of the turkey. If, however, you’re dead-set on that picturesque, stuffed holiday turkey, here’s how to do it: Stuff the turkey loosely, about ½ to ¾ cup of stuffing per pound. If your stuffing has raw meat like bacon or sausage, you’ll want to cook those items before stuffing your turkey, to ensure proper food safety.
Step 3: Season the Turkey
If you’ve chosen to brine your turkey, you’ve already begun the seasoning process! If not, rub the entirety of the turkey with salt and pepper. If you’ve opted to cook your stuffing separately, stuff the cavity of the turkey instead with a halved lemon and sprigs of fresh herbs (we like rosemary and thyme). To add even more moisture to your turkey, make an herb butter. Using 1 cup of melted butter and more fresh herbs, brush your turkey all over. Peel back the skin of the turkey and brush it under there as well. You will have extra herb butter. Save it for basting.
Step 4: Truss the Turkey
Trussing a turkey ensures that all the meat cooks evenly. Tightly tying the legs to the body means less air circulates around them, so they won’t dry out while the rest of the turkey is still undercooked. Tie the drumsticks together and tuck the wings beneath the body. Use kitchen twine or unflavoured dental floss for this. Pour 2-4 cups (depending on size of the turkey) of Farm Boy™ Organic Low Sodium Chicken Broth into the roasting pan. This will keep the drippings from burning so you can make a delicious from-scratch gravy! You can also add a roughly chopped onion, garlic, and more fresh herbs to your roasting pan to help infuse the flavour of the gravy.
Step 5: Roast the Turkey
Place your turkey on the rack of your roasting pan and put it in the oven. Reduce the temperature to 350°F. Roast the turkey for about 13 minutes per pound for an unstuffed turkey, or 15 minutes per pound for a stuffed turkey.
Step 6: Baste the Turkey
To ensure even cooking, you can opt to baste your turkey as it cooks. Every 45 minutes, brush the turkey with your remaining herb butter. Once you’ve run out of herb butter, you can use the pan drippings. If you notice the breast is darkening too quickly, simply cover it in aluminum foil for the remainder of the cooking time.
Step 7: Remove the Turkey
Check your turkey’s temperature using a meat thermometer. The thickest part of the turkey—the breast and thigh—should read at 165°F. Remove the turkey from the oven and place on a clean sheet pan or cutting board to rest.
Step 8: Rest the Turkey
Tent your turkey loosely with aluminum foil and allow it to rest for at least 30 minutes. Resting ensures the juices of the turkey recirculate instead of running out, making for a moist, tender turkey. Use your resting time to warm up your sides, make turkey gravy, or whatever other last-minute tasks you have.
Step 9: Make the Gravy (Optional)
If you’re making turkey gravy from scratch, now’s the time to do it. (Not feeling up to it? Farm Boy makes turkey gravy the old-fashioned way! Just heat and serve Farm Boy™ Turkey Gravy, available in our Chef’s Market.) Skim the fat off the pan juices and discard. Pour remaining pan juices into a small pot. Use a spoon to flatten the soft, cooked onions and garlic. Taste and adjust flavour with salt, pepper and Farm Boy™ Balsamic Vinegar for tang. If your gravy is too thin, add a small spoonful of flour and whisk to thicken and break up any lumps. Simmer your gravy for five minutes to allow the flour to cook and the gravy to thicken. Decant into a gravy boat or pouring vessel and enjoy!
Step 10: Carve the Turkey
Do yourself a favour and carve your turkey in your kitchen, not at the table. The stress of a watching audience is fun for no one! When you’re carving a turkey, just treat it like a chicken (just a bigger one). Simply use a sharp chef’s knife, tongs, and a serving platter. Begin by removing the wings and legs. Then, carve off the breast, with your knife flat against the rib bones. Finally, separate the thighs and drumsticks and carve the breast meat into individual slices for guests to easily take. A tip from our Chefs: Warm up your serving platter for five minutes, so you’re not putting hot turkey on a cold plate. You don’t want to ruin all your hard work! Remember: any leftover meat needs to be refrigerated within two hours of cooking, to prevent foodborne illnesses.
Leftover Turkey Recipes & Ideas
Savoury Turkey, Mushroom, and Green Crêpes
Ingredients: cremini or wild mushrooms, butter, leek, garlic, spinach, turkey, Alfredo sauce, Gruyère cheese, Parmigiano Reggiano cheese, salt, pepper, crêpes.
Full of delicious umami flavour thanks to the sliced mushrooms, this crêpe recipe is an excellent one to have on hand for breakfast, brunch, or lunch. When we think of crêpes, we often think of sweet dishes, but these thin, French-style pancakes work just as well in savoury recipes! Using our Farm Boy™ Traditional Crêpes makes this dish extra simple. Full of protein and flavour, it’s a decadent way to start your weekend.
Chef’s Tip: Assemble these crêpes ahead of time and refrigerate until heating and serving.
Holiday Turkey, Brie, & Cranberry Melt
Ingredients: multigrain bread, mayonnaise, turkey, Brie cheese, stuffing, cranberry sauce, gravy.
A classic way to enjoy your holiday leftovers, we’ve increased the indulgence factor with this hearty turkey sandwich. Leftover cranberry sauce, stuffing, and turkey get even more decadent when topped with a melty wedge of Farm Boy™ Double Cream Brie. If you’d like to transform this turkey sandwich into a turkey sandwich au jus, serve it with warm turkey gravy for dipping. Tangy, creamy, savoury, and satisfying, it’s a tasty and convenient way to enjoy holiday flavours.
Chef’s Tip: If you’re not a fan of Brie, use goat cheese for similar creaminess with extra tang.
Homemade Turkey Barley Noodle Soup
Ingredients: turkey, carrots, celery, onions, bay leaves, pepper, parsley, water, barley, salt, egg noodles.
Is there anything more comforting than curling up with a hot bowl of homemade soup? Put that holiday turkey carcass to good use and reduce food waste by transforming it into scratch-made stock! This soup recipe uses leftover items from your dinner table for a dish that’s hearty and wholesome. We included barley and egg noodles in this recipe, plus carrots and celery for that classic chicken soup taste. Sprinkle with a bit of Parmigiano Reggiano for added creaminess.
Chef’s Tip: Speed up this recipe by using Farm Boy™ Low-Sodium Organic Chicken Broth rather than making your own.
Mushroom Turkey Orzotto
Ingredients: olive oil, mushrooms, shallot, garlic, white wine, orzo, chicken broth, salt, pepper, turkey, lemon, butter, Parmesan cheese, parsley.
This robust, earthy recipe makes excellent use of your leftover holiday turkey, or the leftover chicken from a weeknight dinner. Choose a variety of mushrooms to use in this recipe for maximum umami flavour. Some of our favourites are shiitake, oyster, and porcini mushrooms, but you can use whatever you like best. (Meaty portobello is another great choice.) Creamy and satisfying, this dish is perfect for chilly evenings or post-holiday dinners.
Chef’s Tip: Add extra savoury flavour with pan-fried bacon or pancetta.
Turkey & Sausage Gumbo
Ingredients: vegetable oil, chorizo, butter, flour, bell pepper, onion, celery, parsley, garlic flowers, Cajun spice, bay leaf, paprika, Italian tomatoes, turkey, chicken broth, salt, pepper, green onions, rice.
Make delicious use of your holiday leftovers with this Louisiana-style gumbo recipe! Loaded with delicious Cajun flavours thanks to a combination of our Chorizo Artisan Sausage as well as different spices, it’s a hearty, nourishing dish that’ll keep you from tossing that leftover holiday turkey. Preparing the roux is the most technical part of this recipe, but necessary to developing those deep, delicious flavours.
Chef’s Tip: Don’t leave your roux unattended, as it can burn very quickly and spoil the flavour.
Turkey Satay with Creamy Peanut Sauce
Ingredients: turkey, shallots, garlic, ginger, lemon, soy sauce, coconut milk, peanut butter, lime, chili peppers, peanuts.
Food on sticks is a quick, delicious, and convenient dish, and these skewers are no exception. Use leftover turkey breast for this recipe, which pairs beautifully with our creamy peanut sauce. Sweet, savoury, and a little spicy, it’s a sauce you’ll want to put on everything! (And you can! Use leftover sauce as a dip for veggies, spring rolls, or fried shrimp.)
Chef’s Tip: Marinate your satay overnight for super-powered flavour.
