Turkey Roasting Guide - West Side Beef
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Turkey Roasting Guide


  • 1⁄2 cup unsalted butter
  • 2 cloves garlic
  • 2 sprigs rosemary
  • 3 sprigs sage
  • Salt
  • Black Pepper
  • 1 onion


Step 1: Brining

In your turkey share, you will find a small pouch of turkey brine, dissolve the entire contents of the pouch in 1L of simmering water and stir until all of the salt has dissolved (approximately 2 minutes). Pour brine into a stock pot or any other vessel you intend to use for brining your turkey. Add 2 more Litres of cold water to the brine and set aside until the liquid is cooled completely. Remove your turkey from it’s bag, take the giblets out from inside of the bird and submerge the turkey, breast side down, in the brine. Add more water if needed to cover the turkey, leave the turkey to brine 24 hours in your fridge.

Step 2: Preparing to roast (preheat oven to 325F)

After 24 hours, remove your turkey from brine, rinse off any herbs or spices that are still stuck to the bird and pat dry. Using the butter, garlic, rosemary and sage (feel free to add other herbs and spices as well) make a herb butter and rub it all over the outside of the turkey, this will help keep the turkey moist and generate a nice brown colour to it as it roasts. Once the herb butter has been applied, season the outside of the turkey with salt and pepper. Cut your onion in half and place inside the cavity of the turkey.

Step 3: Roasting

Place the turkey into a turkey roasting pan or on a sheet tray with a rack or into any other roasting dish you may prefer. Roast the turkey uncovered at 325F, for approximately 4 hours if your turkey is unstuffed, if you decide to add stuffing to the turkey, roast for an extra 25 minutes. While roasting, check the turkey and baste it with the drippings from the pan every 60 minutes. Your turkey is finished when a thermometer inserted into the turkey breast or thigh reads 165F internal temperature. If you don’t have a thermometer, you can insert a knife into the turkey thigh, if the juices that run out of the thigh are pink then you turkey needs a little bit longer, if the juices are clear then your turkey is ready.

Once removed from the oven, cover the turkey with foil and a towel and let rest on the counter for 45 minutes to an hour to ensure that your turkey stays moist.

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