Turkey
The turkey method of roasting and brining is from Michael Smith’s collection. The turkey roasts breast side down until the last hour.
Friend Frances gave us the tip about basting the turkey in the last hour with 1/4 cup of Port. No less, no more, regardless the size of the turkey.
We wouldn’t consider roasting a turkey any other way!
Here are some of our other holiday favourites: Brine the Turkey, Turkey Stuffing, Turkey Gravy, Elsie’s Potatoes, Cranberries, Coleslaw, and Yams.
Turkey
This turkey has become a standard in our house, and it turns out perfectly every time. As a rule, we buy fresh turkeys, but have had occasions when a turkey meal is requested outside of the regular fresh turkey seasons. A good meat thermometer is critical when cooking a turkey or whole chicken.The turkey is done and comes out of the oven when the breast is 165 F and the thigh is 170 F. It’s also important to understand your oven and if it runs a little hot or not. The turkey is the star of the show, and it will determine when it’s done give or take a few minutes!
Ingredients
Turkey:
- 15 – 19-pound turkey
- Olive oil
- Salt and pepper
- 3 cups chicken stock
- ¼ cup port
Instructions
Turkey: 15 – 16 Pounds
- Pre heat oven to 400 or 450*.
- After stuffing turkey, rub olive oil all over the turkey and generously salt and pepper. Place turkey breast side down on a clean well-oiled rack in the turkey roaster. *Using a rack is essential. Do not add any stock to roaster yet. Roast the turkey uncovered.
- *Cook turkey for 1 hour at 400/450. Deb’s oven runs a little hot, so we roast the turkey the first and last hour at 400, daughter Jen’s oven is not as hot, so the turkey roasts at 450 the first and last hour. The cooking time will be the same, but the temperature you use will depend on your oven.
- After 1 hour, turn the oven down to 250, and add 1 cup of stock. Cook turkey for 2 hours and 15 minutes. Increase oven temperature to 400/450. Remove turkey from oven and flip the turkey breast side up. Add 2 cups stock to roaster and return to oven. Cook turkey for 1 hour at 400/450 F. Baste the turkey with the port 2 – 3 times.
- Use the meat thermometer to determine when the turkey is cooked and remove from the oven. Rest covered with or without tin foil for 30 minutes before carving. In the meantime, make the Turkey Gravy.
- Total cooking and resting time: 4 hours 45 minutes (Ovens will vary, and the cooking time may as well.)
Turkey: 17 – 19 Pounds
- Pre heat oven to 400 or 450*.
- After stuffing turkey, rub olive oil all over the turkey and generously salt and pepper. Place turkey breast side down on a clean well-oiled rack in the turkey roaster. *Using a rack is essential. Do not add any stock to roaster yet.
- *Cook turkey for 1 hour at 400/450. Deb’s oven runs a little hot, so we roast the turkey the first and last hour at 400, Jen’s oven is not as hot, so the turkey roasts at 450 the first and last hour. The cooking time will be the same, but the temperature you use will depend on your oven.
- After 1 hour, turn the oven down to 250, and add 1 cup of stock. Cook turkey for 2 hours and 45 minutes. Increase oven temperature to 400/450. Remove turkey from oven and flip the turkey breast side up. Add 2 cups stock to roaster and return to oven. Cook turkey for 1 hour at 400/450 F. Baste the turkey with the port 2 – 3 times.
- Use the meat thermometer to determine when the turkey is cooked and remove from the oven. Rest covered with or without tin foil for 30 minutes before carving. In the meantime, make the Turkey Gravy.
- Total cooking and resting time: 5 hours 15 minutes (Ovens will vary, and the cooking time may as well.)
Notes
Considering the entire meal, including a hardy stuffing and dark, rich, Port basted gravy; Our absolute best pairing is an Old-World Gewurtztraminer! I’m not nearly as fond of this sweet wine as Mike and completely agree it is perfect. Aged New World Gewurtztraminer also fit the bill.
A big red like Penfold’s Bin 28 Shiraz hasn’t worked, nor did young New World Rieslings, but an old aged New World Riesling was delicious!
Tempranillo/Cabernet Blends are better but we will still search for the perfect pairings.
We recently broke from tradition and tried to cook the turkey on the barbecue for the last hour, on the rotisserie. A swing and a miss idea. The gravy wasn’t as bold and a Merlot blend paired beautifully. So, if you are making the gravy for a large crowd and it’s not as bold, consider the Merlot.
We’ve paired:
- Willm Alsace Gewurtztraminer
- Cedar Creek Gewurtztraminer, 2014
- Hawthorne Mountain Riesling, British Columbia 2005 – was aged and an amber colour.
- Ardal Tempranillo/Cabernet Blend 2010
- Gran Passione Rosso Vento 2020 Merlot/Corvina blend ($23.00)