Bring on the Halal Turkey, 8 Pro Tips to Roast the Perfect Turkey
Just over two years ago Mina Halal introduced their HMA Certified, halal turkey in National Retailers. This means no more having to book your birds in advance at local halal retailers. You can just walk in, grab and go while you shop for your other household needs.
One of the most frequent questions we get at Halal Foodie (after where can I get a halal turkey) is How do I Prepare a Turkey?
We had the opportunity to chat with Chef Andrea Nicholson, Corporate Chef at Maple Leaf Foods Canada. Chef Andrea gives us her top 10 tips to roasting the perfect turkey.
Before we get into her Roasting Tips, we recommend brining your turkey for 12-16 hours prior to cooking. Brining infuses your halal turkey with more flavour. To brine, simply create a “water bath” inside of a deep stock pot or any container large enough to hold your turkey after it’s completely submerged in water.
For a standard 12-25 pound turkey, use these measurements and ingredients as a basic guide. Add other spices, ingredients (such as onions, bay leaves, orange peels, etc.) to enhance flavour!
- 28 cups of water
- 1.5 cups of course salt
- 2 tablespoons whole black peppercorns
8 Pro Tips to Roast the Perfect Bird:
- Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 3″ deep.
- Brush or rub skin with melted butter or vegetable oil to prevent the skin from drying and to enhance the golden color, and season with salt and pepper.
- Insert oven-safe meat thermometer deep into the lower part of the thigh muscle, but not touching the bone.
- Place in a preheated 325°F oven.
- When the turkey is about two-thirds done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking the breast.
- Place raw poultry on non-porous surfaces; these are easy to clean.
- Turkey is done when the meat thermometer reaches the following temperatures:
– 180°F deep in the thigh; also, juices should be clear, not reddish pink when the thigh muscle is pierced deeply.
– 165°F in the center of the stuffing, if turkey is stuffed.
- Use this roasting schedule as a guideline; start checking for doneness 1/2 hour before recommended end times: