Whole turkey from Quebec (with brining option) (Pre-order now for delivery/pickup between December 19 and December 30)
Turkey is the perfect feast to cook during the holiday season. For the occasion, we offer you a flavorful Quebec turkey fed with grains and raised without antibiotics or hormones. For more character, stuff it with your favorite recipe and let a gentle scent of comfort linger while it quietly cooks in the oven.
(about 6kg)
Tip:
Brining technique:
- Place the raw turkey in a plastic, glass, or stainless steel container
- Add cold water until it is completely covered
- Add 1 to 1.4% of the total weight (turkey + water) in salt
- Mix well so that the salt is completely dissolved *
* Instead of adding the salt directly into the container, mix it separately. To do this, take about 10% of the water covering the turkey in a container. Heat it and add the salt. Stir until completely dissolved and pour the mixture into the container where your turkey is.
The duration of your brining period depends on the weight of your turkey. Generally, count 1 hour per pound of meat. In most cases, 24 hours of brining is more than enough. But be careful not to exceed this time. It could make your meat less tender and too salty.
Cooking temperature: 82ºC
- Preheat the oven to 425ºF.
- Place the turkey in a roasting pan.
- Cook for about 30 minutes.
- Reduce the temperature to 325ºF. For a 5 kg turkey, continue cooking for about 2 more hours or until the temperature inside the thigh reaches 80ºC. Baste 2 or 3 times during cooking.
- Let your turkey rest outside the oven for about 20 minutes so it gains the extra degrees.
- Serve and enjoy.
Whole turkey from Quebec (with brining option) (Pre-order now for delivery/pickup between December 19 and December 30) - Brined turkey is out of stock and will be shipped as soon as it is back in stock.
Description
Description
Turkey is the perfect feast to cook during the holiday season. For the occasion, we offer you a flavorful Quebec turkey fed with grains and raised without antibiotics or hormones. For more character, stuff it with your favorite recipe and let a gentle scent of comfort linger while it quietly cooks in the oven.
(about 6kg)
Tip:
Brining technique:
- Place the raw turkey in a plastic, glass, or stainless steel container
- Add cold water until it is completely covered
- Add 1 to 1.4% of the total weight (turkey + water) in salt
- Mix well so that the salt is completely dissolved *
* Instead of adding the salt directly into the container, mix it separately. To do this, take about 10% of the water covering the turkey in a container. Heat it and add the salt. Stir until completely dissolved and pour the mixture into the container where your turkey is.
The duration of your brining period depends on the weight of your turkey. Generally, count 1 hour per pound of meat. In most cases, 24 hours of brining is more than enough. But be careful not to exceed this time. It could make your meat less tender and too salty.
Cooking temperature: 82ºC
- Preheat the oven to 425ºF.
- Place the turkey in a roasting pan.
- Cook for about 30 minutes.
- Reduce the temperature to 325ºF. For a 5 kg turkey, continue cooking for about 2 more hours or until the temperature inside the thigh reaches 80ºC. Baste 2 or 3 times during cooking.
- Let your turkey rest outside the oven for about 20 minutes so it gains the extra degrees.
- Serve and enjoy.
Cooking advice
Cooking advice
Ingredients and allergens
Ingredients and allergens
Additional information
Additional information
Rating:
Curing:Days
Quantity: 1
Origin: Quebec
Race:
Portion(s):
Condition: Whole Quebec turkey
Producer:
