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18 servings, 1/18 recipe (190 g) each
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When brining, select a fresh turkey or one that has not been injected with a solution, or the turkey and drippings will be too salty.
For a crispy skin, avoid basting the turkey for the last 30 min. of the baking time.
For extra flavour and moisture in the cooked turkey, place a stalk of celery and/or cut-up apple in the turkey cavity before baking the turkey.
The turkey neck and giblets can be used to make soup stock or gravy. If unable to use within a few days, freeze until ready to use.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.