Want to make sure your holiday bird is the juiciest, most flavourful one on the block? We asked Michael Bonacini for his advice on how to cook the ultimate turkey.
Season it well. When your turkey’s ready to roast, season it liberally with salt and pepper both inside the cavity and outside all over the skin, “so that it’s flavoured from both the inside and the outside,” Bonacini advises. “Very important. Don’t be shy on that.”
Start it in a hot oven, then lower the temperature. Preheat your oven to 450F, and start your turkey at that high temperature for the first 20 – 25 minutes. “After that, bring the temperature down to 375F, then let it roast long and slow,” he suggests. On average, about 20 minutes per pound is a good rule of thumb, but Bonacini notes that if you have a convection oven the cooking time will be reduced by about 10 per cent, so keep that in mind.
Make sure it’s cooked through. The internal temperature should read 180F at the thickest part of the bird, which is at the thigh or thickest part of the breast. If you’re using a meat thermometer, insert it in either place to determine temperature. Another sign is that the juices running from the bird are clear, rather than pink.
Let it rest. After removing the turkey from the oven, let it rest on the counter for at least 20 minutes before carving it, Bonacini suggests. “That allows the juices to go back into the meat without shocking it when you slice it and having all those good juices slip away.
When you’re stuffing the bird. If you choose to cook the stuffing inside the bird rather than separately, allow for an extra hour of cooking time, Bonacini notes. If the turkey skin is starting to get too brown, tent foil loosely over top. “I always make an extra bowl of stuffing, because in my household everyone loves the stuffing just as much as the turkey,” he says.
To brine or not to brine? Some chefs like to brine their poultry, others don’t. Bonacini admits he’s part of the latter camp. “I’m not a big fan of brining, to be truthful,” he says. “I’ve tried it, I’ve tasted it. It’s moister, but it has a slightly saline or what we call in the industry a ‘pumped’ texture or feel to it. It’s as if it’s been injected with liquids, so I’m not a big fan. I like a traditional roast turkey.”
If you’re turkeyed out… Face it – some years, you just don’t feel like the same old thing. So switch it up with a different main, Bonacini suggests. “A couple of options would be: a roast loin of pork – it’s inexpensive, easy to cook, and easy to carve,” he says. “Also, a wonderful roast rib of beef. No one loves a roast rib of beef more than most red-blooded guys, I can tell you that much.”
Have options for vegetarians… If you know one or more of your guests is vegetarian, plan ahead and have a few extra options on the table so that their plates are as full as the meat-eaters. Among the hearty options Bonacini recommends: roasted butternut squash, roasted pumpkin, root vegetables such as parsnips or carrots, Brussels sprouts tossed with a handful of hazelnuts or almonds and of course, don’t skimp on the mashed potatoes!
For more turkey tips from Michael Bonacini, be sure to watch the clip below.