Starting off with high heat
Fillipou says that one of the biggest mistakes people make when roasting a turkey is starting the bird off at a very high heat in order to get a golden colour on their turkey.
“I know that a lot of bad recipes tell them to do that, so it’s really not their fault,” he says, “but the best thing you can do with turkey is to do it low and slow, and baste a lot.”
While there are many methods for preparing a turkey, from deep-frying to the paper bag method, Fillipou says there’s no real magic trick for ensuring your turkey comes out juicy, aside from frequent basting.
The Turkey Farmers of Canada website offers various times for ensuring your bird is perfectly cooked, depending on size and method of cooking. Keep in mind that several factors can influence the cooking time of any meat and you should always use a meat thermometer to ensure doneness.