So it’s the holidays, and you’re responsible for the main dish. Don’t worry; you’re only five steps away from serving the perfect bird at your big feast.

Step 1: Thaw it. If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Allow for five hours per pound, or per 500 g.
Quicker method: Cover the turkey with cold water (the sink is a good place for this), and change with fresh cold water every 30 minutes; allow one hour per pound (500 g).

Step 2: Season it. Prepare the turkey by removing giblets and neck. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the
cavity.

Step 3: Roast it. Place turkey, breast side up, on rack in roasting pan. Brush with melted butter or oil. Tent loosely with foil. Roast in 325žF (160žC) oven for about 20 minutes per
pound (500 g) or until juices run clear when turkey is pierced and when thermometer inserted into thickest part of thigh registers 180žF (82žC) for a stuffed turkey or 170žF (77žC)
for an unstuffed turkey. Remove tent for last hour of roasting.

Step 4: Cover and leave it. When turkey is done, transfer to warm platter. Tent with foil and let stand for 20 to 30 minutes. This allows time for juices at the surface of the bird to
distribute evenly throughout the meat.

Step 5: Carve turkey. Eat and enjoy!

Source: Canadian Living

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