Recipes
The curing step may be done on a fresh or frozen turkey. Allow it to thaw and cure at the same time in the refrigerator.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
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Comments
Catherine P.
So disappointed with this recipe! I followed it to the letter and even though my turkey was a bit smaller than what was stated, after cooking it for the amount of time indicated, half of the bird was still pink and undercooked! I had to carve it, and cook it again in a hurry. It was messy and very underwhelming. Not a fan.
Jen G.
We have used this recipe year after year now, since it was in Ricardo magazine, and it is fabulous!
Cynthia P.
Hello, Can I use this recipe if I am stuffing the turkey Thanks,
Carolynn G.
Help!!! My turkey is frozen and I can’t seem to be able to put the salt rub inside the turkey. Will it have any impact on the way it cooks?
Ricardocuisine
Hello Carolynn, There will be no impact at all. Once you’ve defrosted your turkey, you can easily add the salt rub inside before putting it in the oven. Thank you!
CHRISTIANE D.
This Easter was my first time cooking the turkey. Watching me, my husband (who's been the "turkey guy" for the whole 45 years of our marriage) was sceptical, to say the least. It turned out beautifully, and husband was duly impressed !
Celina J.
This was a easy recipe for my first time making a turkey! It was a hit this Christmas.
Susannah M.
Love this recipe...made the most gravy ever. Thank you!
Penny F.
looking forward to this method, makes sense to me and don't have to have the turkey occupy the oven any longer than necessary ...thanks!
Heidi R.
I think the cooking time is right. It cooks quickly due to the salt rub.
Linda O.
It's hard for me to believe that a 16 pound turkey would cook in 2 hours? Even though it's on 425F for 1/2 an hour … I'm pretty sure it would have to be cooked for more than 2 hours … I'm thinking more like 4 hours? What do others think?
Ricardocuisine
Because of the chemical reaction with the salt, it trully does cook in a very short time.
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