Nothing exemplifies a “grand feast” more than a whole roasted turkey as a meal’s centerpiece. Due to its large size, prep time, and cooking time, home cooks often avoid it, but we want to show you how easy it can be.

Here are our best turkey roasting tips and tricks, including how to season a turkey, what mistakes to avoid and how to cook a turkey without drying it out, to ensure that the star of your dinner can truly shine.

Choose The Right Size Turkey

If you’re buying a whole turkey, plan on ½ kilogram (uncooked) per person. For a boneless turkey breast, get ¼ kilo per person.

Thaw Turkey

The safest way to thaw a frozen turkey is in the refrigerator and it results in an evenly defrosted bird that’s ready to roast. Allow 1 day in the fridge for every ¾ kilo of turkey (eg. refrigerate a 5 ½ kilo bird for 3 days).

Dry Brine

For one of our favorite turkey cooking tips and tricks, try dry bringing your turkey to get a well-seasoned turkey all the way through. The skin gets extra crispy, and the turkey retains its moisture.

It’s easy - just rub salt all over the raw (thawed) turkey, place the turkey into a large plastic bag and refrigerate overnight.

Cook Your Stuffing in The Oven

Say goodbye to soggy stuffing and cook it in the oven for a deliciously moist, crisp-topped creation that your guests won't be able to get enough of!

Add Aromatics

Fresh herbs such as sage, rosemary, thyme, etc. work great to add a subtle aromatic flavor to the turkey. Add fresh herbs into the cavity (about 12 sprigs total), along with a quartered onion, an extra head of garlic (skin and all), too. You can also add a halved lemon or small orange.

Use a Roasting Rack

The roasting rack helps keep the bottom of your turkey from steaming and sticking to the bottom of the pan.

Forget About Basting

Instead of wasting time basting, rub the bird with olive oil and butter before roasting to produce an equally crisp, golden-brown skin.

Use a Thermometer

Your turkey is done cooking when you insert a meat thermometer into the thickest part of its thigh (without touching the bone) and the temperature reads 73°C/165°F. Its juices should also run clear when part of its thigh is pierced with the tip of a knife.

Let it Rest

Letting the bird rest allows the juices to redistribute. Cover loosely with foil and let the turkey rest at least 30 minutes before carving.

For the best whole halal turkey options and more turkey tips from Tariq Halal, Your dinner guests will thank you!