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October is #CdnTurkeyMonth. Celebrate with 5-Herb Butter Roast Turkey (and a giveaway) - Outside The Box

October is #CdnTurkeyMonth. Celebrate with 5-Herb Butter Roast Turkey (and a giveaway)

October is #CdnTurkeyMonth. Celebrate with 5-Herb Butter Roast Turkey (and a giveaway)
Disclosure: This post/giveaway has been sponsored by Canadian Turkey.

October is Canadian Turkey Month!

Fall officially started just a few days ago and mother nature didn’t forget. At least in my neck of the woods. Our last late blast of summer abruptly came to a halt and a fall chill has set in. My lawn is covered in leaves and the birds have been circling en masse getting ready to head south.  It’s the season for cozy sweaters, boots (I do love my boots), and warm, delicious comfort food. It’s impossible not to think about fall comfort food and not imagine a gorgeous roast turkey with all the trimmings. It is definitely the centerpiece of most Thanksgiving feasts. And I think I enjoy the turkey leftovers just as much as that fabulous turkey dinner! There are just so many things you can do with leftover turkey – sandwiches, salads, shepherd’s pie, soup. If you need some leftover turkey inspiration check out the leftovers recipe section on the Canadian Turkey website.

Holidays, like Thanksgiving, are wonderful for getting family and friends together. Great food. Great company. Taking time time be thankful for all of these wonderful things. But it can be a little stressful. Preparing a big meal for a lot of people isn’t always easy! I know that the thought of roasting the perfect turkey can be a little daunting if it’s something you new to you. But with a little prep work and some help from some experts you can pull it off flawlessly! Here are a few trips from the pros at Canadian Turkey to help it all go smoothly.

10 WAYS TO MASTER THANKSGIVING PREP AND PLANNING

  1. For an easy way to ensure extra-crispy skin, unwrap your turkey the day before you are planning to cook it and leave it in the fridge overnight. The extra drying time will add the perfect crispiness to your turkey.
  1. Use a good quality meat thermometer to ensure you cook your turkey to the perfect doneness. Test your thermometer a few days ahead of time to make sure it is working properly.
  1. Consider cooking your turkey in parts – breasts, thighs and drums – for a quicker, foolproof way to get the meat cooked perfectly.
  1. Get a head start on your meal! You can prep all of your staples like onions, celery and carrots up to 3 days beforehand.  Dice and store in storage bags.  Green beans, squash and salad greens can be washed, trimmed, and chopped ahead of time.  Store these in storage bags for ready-to-cook sides.
  1. For an easier-to-serve, fun meal with a casual feel, or if you are hosting a large crowd, consider hosting a buffet-style meal. Spread your dishes out in the kitchen or dining room and let people self-serve and mingle while they eat for an easier-to-serve, fun meal with a casual feel.
  1. To reduce cooking time, cook your stuffing on the side. This way you can get more of your favourite crunchy bits while cutting down on cooking time in the oven.
  1. Plan ahead and make a ‘smart’ shopping list. Organize it by staples you can buy in advance and perishables you need to buy a few days before, then organize according to sections of the grocery store.  This will make grocery shopping a breeze and save you precious time.
  1. Look for make-ahead sides that you can make a day or two beforehand and taste delicious re-heated. Bookmark a website with tasty and reliable turkey recipes and resources, like canadianturkey.ca, so you’re ready for the big day!
  1. To plan for leftovers, order a turkey that is several pounds bigger than what you need. Extra turkey can be stored and frozen to use for quick and easy meals later on.
  1. Leftover turkey freezes well. Store in an airtight container in the freezer for a quick start to a weekday meal.  Visit canadianturkey.ca for recipe inspiration and create salads, soups, pastas or casseroles in a snap!

Be sure to download the Canadian Turkey Simple and Stress Free Thanksgiving Turkey Guide for recipes, tips and some really helpful information (like how much turkey you need, cooking times, etc).

Whether you are an experienced turkey roaster who wants to try a new recipe, or a rookie looking for a solid place to start, you cannot go wrong with this recipe for 5-Herb Butter Roast Turkey.

4.5 from 2 votes
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5-Herb Butter Roast Turkey

Author Canadian Turkey

Ingredients

  • 1 whole turkey, 14-18 pounds
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 3 tbsp dried Italian herbs
  • 1 handful each fresh thyme, sage, rosemary, oregano and parsley
  • 4 tbsp butter, softened
  • 2 large onions, roughly chopped (about 2 cups)
  • 3 large carrots, roughly chopped (about 2 cups)
  • 3 stalks celery, roughly chopped (about 1 1/2 cups)
  • 4 cups turkey broth

Instructions

  1. Make sure the turkey is thawed and the giblets have been removed.

  2. Preheat oven to 350ºF (177ºC).

  3. Pat the turkey dry, inside and out, with paper towels.

  4. Rub the turkey with the olive oil, inside and out. Season generously with salt and pepper, and dried Italian herbs, inside and out.

  5. Finely chop half of the herbs. Combine with the butter. Rub the herb-butter mixture generously underneath the skin and over the breast on both sides.

  6. Stuff the cavity with the onions, carrots, celery and the remaining herbs.  

  7. Place the turkey into your roasting pan. Add the turkey broth.

  8. Roast the turkey for 3 ½-4 ½ hours or until the juices run clear and an instant thermometer reads 180°F (82°C) in the thickest part of the thigh. 

  9. Remove the turkey from the oven and let it rest for 20 minutes before carving.

Recipe Notes

NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.

TIP:  Feel free to get creative with seasonings, rubs and glazes to change up the flavour profile of your turkey.  Visit our glazes, infusions and rubs recipe section for inspiration.

Maybe your Thanksgiving dinner guest list is on the smaller side. You can still roast up that big beautiful bird and make the most of the leftovers, but there are other ways to enjoy a fabulous turkey holiday meal without roasting a whole turkey. You can roast a half turkey, try this mouthwatering apple cranberry stuffed turkey breast recipe, or take a look at the Canadian Turkey recipe section for more great ideas.

Canadian Turkey makes your Thanksgiving easy with all the recipe suggestions and turkey prep tips you need.  The year round whole turkey HOW TOs section will help you prepare a whole Canadian turkey for your friends and family for any occasion.  And the recipe section is filled with delicious recipes for whole turkey, turkey cuts and leftovers so you can get tasty, nutritious and versatile turkey on your table every day!

Enter to win

To help celebrate Canadian Turkey month, I’m thrilled that I am able to offer (thanks to Canadian Turkey) another great giveaway for my readers! This month you can enter to win a $75 Hudson’s Bay e-gift card! Use the form below to enter. Good luck! And Happy Canadian Turkey month!

a Rafflecopter giveaway

This article has 81 comments

  1. I learned that it is better to thaw a turkey inside the refrigerator for 5 approximately hours.

  2. Learned that whole turkeys can be kept frozen for 1 year. Cooked turkey in proper storage up to 4 days in the refrigerator or up to 3 months in the freezer.

  3. I learned about “SPATCHCOCKING” OR FLATTENING A WHOLE TURKEY, a different way to cook your turkey!

  4. All turkeys processed in a federally inspected plant bear a “Canada Approved” or “Canada” health inspection stamp. This stamp tells you that the product is safe to eat.

  5. I learned that a Turkey is cooked when the meat thermometer reads 170°F for an unstuffed or 180°F for a stuffed turkey.

  6. I learn that you have to allow 1 hour of thawing time per pound in the water method

  7. I learned that the brining process for a whole turkey requires a 6-24 hour soaking period, and ideally should be done the day before roasting

  8. I learned that turkeys can be stored frozen for up to one year!

  9. it’s best to thaw a turkey in the fridge

  10. Elizabeth Matthiesen
    Friday 27 September 2019, 11:10 am

    Calculate 1 lb (450 g) per person. Or if you want leftovers, count on 1.5 lbs (700 g) per person.

  11. I learned how to “SPATCHCOCKING” OR FLATTENING A WHOLE TURKEY

  12. That you can keep frozen turkey for a year!

  13. I learned that the brining process requires a 6-24 hour soaking period.

  14. Calculate 1 lb per person. Or if you want leftovers then count on 1.5 lbs per person.!

  15. Canada Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality. Use these turkeys for cutting up or when carving before serving.

  16. I learned that when deep frying a turkey, to ensure it is completely thawed, thoroughly dried inside and out, and to never stuff it.

  17. I learned that you should allow one and a half to two ponds of turkey to allow for leftovers.

  18. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking. 

  19. Thanks . I learned about “SPATCHCOCKING” OR FLATTENING A WHOLE TURKEY, and I will try this

  20. The prep I learned is to let the turkey thaw in the fridge.

  21. Allow 5 hrs thawing time in the refrigerator per pound.

  22. allow 5 hrs per lb to thaw a turkey in the refrigerator

  23. I learned that it’s best to thaw a turkey in the fridge. My mom always thawed in the sink; I guess we were lucky we didn’t get sick! 

  24. I learned how to brine a whole turkey.

  25. I learned that Turkey’s can be frozen for up to one year.

  26. 5 stars
    Save money by choosing frozen over fresh!

  27. I learned that whole turkeys can be kept frozen for 1 year.

  28. I learned thatwWashing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination. I did not know. I have always washed my turkey before roasting.

  29. I learned you shouldn’t refreeze a thawed turkey until it’s cooked.

  30. I learned that bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F).

  31. How to brine a turkey. My husband usually does the brining. I didn’t know you had to rinse the turkey off with cool water after bringing. I always thought you just had to pat it dry then bbq or roast.

  32. I learned that brining the turkey makes it more plump and tastier.

  33. This method of thawing a turkey is the safest, as it keeps the meat cold until it is completely defrosted.

    Place turkey on a tray on a bottom shelf in refrigerator.

    Allow 5 hours of thawing time per pound (10 hours/kg).

  34. I learned to insert the meat thermometer into the thickest part of the inner thigh to make sure the turkey is cooking to the perfect (and safe) 180 degrees for a stuffed turkey.

  35. I learned that frozen turkeys can be kept for up to 1 year.

  36. Once thawed, treat a previously frozen turkey as you would a fresh turkey and do not refreeze until cooked. thanks

  37. I learn that you have to allow 1 hour of thawing time per pound

  38. Turkeys can be kept frozen for up to a year!

  39. I learned that turkeys can be stored frozen for up to one year! Which is good to know.

  40. I learned that there is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey.

  41. I learned you should buy 1 lb (450 g) per person and if you want leftovers, buy 1.5 lbs (700 g) per person.

  42. I learned that you can store cooked turkey in the fridge for up to 4 days or in the freezer for up to 3 months.

  43. allow 1 hour of thawing time per pound in the water method

  44. I learned to calculate 1 lb (450 g) per person

  45. Debbie White-Beattie
    Monday 30 September 2019, 1:35 am

    This method of thawing a turkey is the safest, as it keeps the meat cold until it is completely defrosted.

    Place turkey on a tray on a bottom shelf in refrigerator.

    Allow 5 hours of thawing time per pound (10 hours/kg).

    Health Canada recommends that your refrigerator is set at 4 °C (40 °F).

  46. A whole turkey prep tip that I learned is that in the fridge to allow 5 hours of thawing time per pound (10 hours/kg).

  47. I learnt – Use a food thermometer – you can’t tell if food is cooked safely by how it looks.

  48. You can store turkey in the freezer for up to a year.

  49. Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives and counter tops. Frequent cleaning can keep that from happening. Always wash hands with warm water and soap for 20 seconds before and after handling food.

  50. I learned that you can keep a turkey frozen for a year!

  51. Barbecuing a Whole Turkey sounds amazing !

    “Prepare turkey as you would if you were roasting it in your oven:”

  52. I learned that the brining process for a whole turkey requires a 6-24 hour soaking period, and ideally should be done the day before roasting

  53. Turkeys can be kept frozen for up to a year!

  54. I learned that when thawing a turkey in the fridge, you should allow 5 hours of thawing time per pound.

  55. I was not aware that turkeys can be kept in the freezer up to one year. 

  56. I learned that “There is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey”

  57. You should let the turkey thaw in the fridge

  58. I learned that you can buy brining bag (from kitchen supply store) to brine the whole turkey.

  59. I learnt that thawing in the fridge is the best way and to allow 5 hours of thawing time per pound (10 hours/kg).

  60. a Turkey is cooked when the meat thermometer reads 170°F for an unstuffed or 180°F for a stuffed turkey.

  61. To reduce cooking time, cook your stuffing on the side.

  62. I learned to use a food thermometer to check for doneness because you can’t tell if food is cooked safely by how it looks.

  63. I learned that a whole turkey can be frozen up to a year!

  64. I learned that you should allow 5 hours of thawing time per pound of turkey! I never knew how long so this was extremely useful!

  65. I learned to always clean the thermometer in between checking the turkey, to prevent contamination.

  66. spatchcocking is a great way to cooke turkey

  67. I learned that you have to allow 1 hour of thawing time per pound in the water method

  68. I learned the best way to defrost a turkey is to place the turkey on a tray on a bottom shelf in the refrigerator.

  69. I learned when roasting a turkey that, any stuffing placed in the cavity of the bird should read and internal temperature of at least 165°F (74°C).

  70. I learned that stuffing should be loosely packed in the turkey cavity; not ram-packed (which is the way I always stuffed a bird)

  71. I have always been terrified of deep frying a turkey; heard and seen too many stories where things went very wrong. But I did learn that you should always fully thaw the turkey and its best if its under 15 lbs. Thanks!

  72. the best way to determine doneness is to use a meat thermometer, placed deep into the meat, cooking the turkey to an internal temperature of 170°F (77°C) in the thigh for an unstuffed turkey and 180°F (82°C) for a stuffed turkey.

  73. I learned that the safest way to defrost a turkey is in the fridge.

  74. Safe Food Handling

  75. I learned how to clean, separate, cook and chill to help prevent harmful bacteria.

  76. I learned that you can calculate 1 lb (450 g) of turkey per person. Or if you want leftovers, count on 1.5 lbs (700 g) per person.

  77. 4 stars
    I learned how to flatten a turkey which will cook it quicker, or I can easily cook it on the BBQ

  78. Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives and counter tops. Frequent cleaning can keep that from happening. Always wash hands with warm water and soap for 20 seconds before and after handling food.

  79. I discovered that a turkey is cooked when the meat thermometer reads 170°F for an unstuffed or 180°F for a stuffed turke.y

  80. Learned 5 hours per pound for thawing in the fridge

  81. I learned how to wet brine a turkey.

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