Serving roast turkey is a good way to feed the holiday crowd: the bird looks impressive on the buffet table and is cheaper than other types of meat. But it's awful when it's overcooked: the white meat becomes dry and stringy. United States government guidelines say turkey should be cooked to 73 degrees Celsius, which is still overcooked to our tastes. I remove it from the oven at 64 degrees; as the turkey rests, the temperature rises to about 70 degrees, which yields moist white meat and just-done dark meat.
Roast turkey (pictured)
My mother was dry-brining turkey long before it became fashionable. She would rub a little wine and a fair amount of salt into the skin, flesh and cavity of the bird several days before cooking it. The salt initially draws out moisture from the bird but, through osmosis, it's then sucked back in, making the meat moist and flavourful. Be sure to use a brand of salt that sprinkles evenly, without clumping - we use Morton kosher or the Silver Crystal brand of medium-grained salt.
Turkey takes about 15 minutes per 450 grams to cook.
1 turkey, thawed, if frozen
Salt (for rubbing) and black pepper
