Cooking

A whole chicken is cooked when its internal temperature reaches 185F (85C) and a whole turkey when it reaches 170F (77C). The best way to accurately judge doneness is with a meat thermometer. For more information, see our cooking times charts (link) to determine the roasting time you need for a stuffed or unstuffed chicken or turkey.

According to the Canadian Food Inspection Agency, it is recommended that you cook the stuffing in a separate dish instead of stuffing poultry to ensure maximum safety. Remember, it takes longer for both the stuffing and the meat to reach a safe internal temperature, so cooking an unstuffed bird also saves time. If you do prefer a stuffed chicken or turkey, stuff it loosely just before it goes into the oven and remove the stuffing as soon as it comes out. The stuffing should reach an internal temperature of 165 F (74 C).

Your unstuffed turkey is cooked when the meat thermometer in the inner thigh reads 170F (77C) or 180F (82C) for a stuffed turkey. The legs should move easily when twisted and the juices run clear. A chicken is cooked when it reaches an internal temperature of 185F (85C) and the juices run clear. For maximum juiciness, remove the chicken or turkey from the oven, cover it with a tent of foil and let it sit covered for 15-20 minutes before carving.

There are two kinds of meat thermometers available today: oven proof (inserted at the beginning and remains throughout cooking time) and instant-read (inserted into hot food for only a few seconds during cooking time). Both are suitable for poultry. To use an oven-proof meat thermometer, insert it into the inner thigh area near the breast of the chicken or turkey without touching the bone. Instant-read thermometers should be inserted into the thickest part of the meat but not touching bone; it usually produces an accurate temperature readout in about 15 seconds.

We recommend you to thaw your turkey if you can. The cold water method could still work for you given the time constraints.

- Put turkey in a large container and cover completely with cold water
- Change water at least every hour
- Allow 1 hour per pound (2 hours/kg)
- Once thawed, refrigerate immediately, and cook within 48 hours

Once thawed, preheat your oven to 325°F (160°C). For a 16 - 22 lbs (7.0 - 10.0 kg) the suggested roasting time is 3 ½ - 4 hours (unstuffed). You should cook a whole turkey to an internal temperature of 170°F (77°C) in the breast and 180°F (82°C) in the thigh.  Remember that cooking times are for planning purposes only - always use a meat thermometer to determine doneness. If you?re unable to thaw, add around 2 hours to the suggested cooking time above. Be aware that if you cook it from frozen you?ll have more juices on the pan, so your turkey will be moist and tender. Some people like that, some don?t.

Let the bird stand for 15 to 20 minutes before carving.

Cut into the thigh to the bone where it attaches to the bird. There should be no redness around the bone and the juice should be running clear.

I recommend baking fresh boneless skinless chicken breast at 350° F for about 30-40 minutes depending on the size of the breasts and your individual oven.  They should not show any signs of pinkness inside and the juice should run clear when they are done.  It is best to bake them on a wire rack in a pan to ensure even cooking. Allowing them to rest loosely covered in a warm place for 10 minutes will help retain their natural juices.

If you're using a propane gas barbecue, I would recommend roasting the bird in a shallow foil pan either on very low or indirect heat. The bbq should remain covered during cooking. You can add wood chips to a smoking pan to get more flavourful results.

It should take anywhere from 2.5- 4.5 hours depending on the size of the bird and bbq temp. A thermometer should read 74C or 165F when it is done.

Your turkey will be fine in the fridge until it is thawed and would even be ok for a few days after it is completely thawed. Thawing times vary depending on the temperature of your fridge, air flow and the size of your turkey.

I prefer to cook my stuffing in a separate casserole dish, using chicken stock to moisten it. Not actually stuffing the bird ensures faster more even cooking with less risk of any part being underdone. I sometimes pour some of the drippings over the stuffing part way through for added flavour.

If you want to make the stuffing ahead of time I leave the liquid out and then add it shortly before cooking.

I do recommend brining a turkey before smoking. It ensures that it is seasoned evenly and retains enough moisture during the smoking process. We do not offer pre-brined turkeys at this time.

There is a recipe on our site 'Tipsy Turkey', which was created for an article that ran last year in the Winnipeg Free Press. This brine recipe there can also be done replacing the whiskey with water if desired. I do plan work on more brining recipies in the future.

A quick and easy Honey Dill Dipping Sauce is as follows:

1/2 Cup           mayonnaise

1/3 Cup           liquid honey

1/2 tsp             dried dill (or 1 tsp fresh chopped dill)

1/4 tsp             Dijon mustard (optional)

Mix all ingredients well and serve.

The bag is made of food-safe paper and it isn't harmful to eat a turkey that has been roasted  with the giblets left in.

I would recommend cutting into the thigh bone where it attaches to the bird. there should be no redness around the bone and the juice should be running clear.

On a propane barbeque I would recommend roasting the bird in a shallow foil pan either on very low or indirect heat. The bbq should remain covered during cooking. You can add wood chips to a smoking pan to get more flavourful results.

On a charcoal kettle barbeque roast the bird directly on the grill in the centre with a drip pan underneath. You should have hot coals on either side and add more coals as required during cooking. The bbq should remain covered with vents during cooking. You can add damp wood chips to the coals periodically to get more flavourful results.

Either way it should take anywhere from 2.5- 4.5 hours depending on the size of the bird and bbq temp. A thermometer should read 74C or 165F when it is done.

On a propane barbeque I would recommend roasting the bird in a shallow foil pan either on very low or indirect heat. The bbq should remain covered during cooking. You can add wood chips to a smoking pan to get more flavourful results.

On a charcoal kettle barbeque roast the bird directly on the grill in the centre with a drip pan underneath. You should have hot coals on either side and add more coals as required during cooking. The bbq should remain covered with vents during cooking. You can add damp wood chips to the coals periodically to get more flavourful results.

Either way it should take anywhere from 2.5- 4.5 hours depending on the size of the bird and bbq temp. A thermometer should read 74C or 165F when it is done.

On a gas bbq place the seasoned turkey on in a  shallow pan on the grill. Cook it with the lid down on low or indirect heat (about 375 F) for 1 1/2 - 2 1/2 hours depending on the size of the bird. The internal temperature should read about 180 F.

Turkey Brine

Ingredients:

4 cup water
1/4 cup sea salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, crushed
1 bay leaf
One 12-14 lb fresh turkey

Directions:

Bring 6 first ingredients to a boil and then cool completely.

Place turkey in a non-corrosive pot and cover with brine. Refrigerate for at least 12 hours, turning the bird at least twice.