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Turkey 101

Turkey 101

From thawing to roasting, mastering the process of preparing your Christmas turkey is not only essential but easy! Follow the advice of our experts, and we promise you’ll get a juicy and luscious turkey that will make you look forward to eating the leftovers. That’s no small feat!

Did you know that Flamingo offers three kinds of whole turkeys? Find out more about our fresh, frozen and broth-seasoned turkeys.

Flamingo whole turkeys

You can choose between two methods, in the fridge or in cold water. That’s right—for food safety reasons, never thaw a turkey at room temperature.

  • Fridge method
    Remove your turkey from the freezer, and allow at least ten hours per kilo or five hours per pound. Put the turkey in a roasting pan and place it at the bottom of the fridge. To avoid contamination, keep the turkey in its bag until thawed.
  • Cold water method
    Place the turkey (still in its bag) in a deep sink, a large pot or a bucket and cover it completely in cold water. Change the water every hour, and allow for two hours per kilo or one hour per pound.
    Note: Once thawed, your turkey can be kept in the fridge for no longer than 48 hours.

You might find the following method rather unconventional, but we’re sure you’ll love the results!

  1. Place your fresh or thawed turkey in a roasting pan. Lightly salt it all over, on the outside and in the cavity. Refrigerate it overnight, uncovered. This step removes moisture from the skin, making it turn crispy when roasted.
  2. Remove the turkey from the fridge about one hour before putting it in the oven, to bring it up to room temperature. An unchilled turkey requires less time to cook and cooks more evenly throughout.
  3. Place your turkey in a roasting pan containing a rack, to allow heat to circulate freely on all sides. Baste it generously with your choice of butter, oil, or a butter-mustard blend with fine herbs. It’s up to you!
  4. Roast the turkey at high temperature (200 °C / 400 °F) for the first 20 minutes, then at 180 °C (350 °F) for the remaining time. Use a meat thermometer if you have one. They’re worth the price, since you’ll be sure to remove the turkey from the oven only when it has cooked evenly throughout, and not have to rely on cooking times that vary from one oven to the next. Your turkey is done when the thermometer, inserted into a breast away from the bone, reads 80 °C (176 °F).
    Note: If your turkey is browning too fast, cover it loosely with aluminum foil.
  5. After removing it from the oven, cover the turkey loosely with aluminum foil and let it sit for 30 to 60 minutes. This step allows the meat to absorb the cooking juices.

Final step: serve with pride!