If a golden roasted turkey with all the trimmings is the star of your holiday table, let us help make your meal easier by delivering a premium bird straight to your doorstep. Hayter’s turkeys are known for their rich flavour, tender meat, and consistent quality, no matter how you choose to prepare them. Whether you're roasting, smoking, or grilling, a whole turkey is a delicious way to feed a group of 7 to 10 people, or fewer if you’re hoping for leftovers.

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COOKING TIP: The first time preparing a turkey can be intimidating, but it doesn’t have to be. Make sure you start out with the right supplies.

• Turkey roasting pan (looking for an easy clean up? Pick up a foil one at your local grocer, generally in the bakery isle)
• Tinfoil
• Turkey baster (you can also use a spoon or ladle)
• Poultry seasoning (Thyme, Parsley, Rosemary)
• Salt & Pepper
• Butter or Oil

1. Thaw the Turkey

You can thaw your turkey two ways:

• In the fridge: Put it on a tray. It takes about 1 day for every 2.5 kg (5 lbs), so give it 2–3 days.
• In cold water: Put it (still wrapped) in a sink or tub of cold water. Change the water every 30 minutes. It takes about 1 hour for every 2.5 kg (5 lbs).

Remove the Giblets

• Check inside the turkey and take out the neck and giblet bag. You can throw them out or use them for gravy or stock.

3. Get It Ready to Cook

• Rub the skin with butter or oil. You can season it with salt, pepper, herbs, or whatever you like. You can also stuff it or leave the stuffing on the side.

4. Cook the Turkey

• Preheat your oven to 325° - 350°F (160° - 180°C)
• Put the turkey in a roasting pan, breast side up, cover loosely with tinfoil
• Basting the turkey: limit the number of times you open the oven (every 45 minutes is sufficient)
• Cook until the inside reaches:
• 180°F (82°C) inner thigh for a stuffed turkey
• 170°F (77°C) inner thigh for an unstuffed turkey
• 165°F (74°C) in the stuffing (if stuffed)

This usually takes 3 to 5 hours, depending on the turkey’s size. Use a meat thermometer to be sure it’s done. An unstuffed bird takes about 13 minutes per pound to cook. A stuffed turkey takes about 15 minutes per pound to cook.

• Looking for a crispy skin? Remove foil the last 50 minutes of cooking to get that golden finish.

5. Let It Rest

• Take the turkey out, cover it loosely with foil, and let stand for 15–20 minutes before carving. This helps lock in the natural juices keeping the meat tender and aid in carving.

All that's left to do is enjoy! Gobble Gobble!