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Roasting a Jaindl Turkey

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This recipe offers a detailed guide to roasting a Jaindl Grand Champion Brand turkey, known for its lean quality and quicker cooking time. With step-by-step instructions, you’ll ensure a juicy, flavorful, and perfectly roasted turkey that’s both healthy and delicious.

Ingredients

Scale

1 Jaindl Grand Champion Brand turkey (size varies)

Kosher salt

Ground black pepper

Olive oil or melted butter, for basting (optional)

Fresh herbs such as rosemary, thyme, and sage (optional)

1 lemon, halved (optional)

1 onion, quartered (optional)

2 to 3 cups low-sodium chicken broth or water (optional, for basting)

Instructions

Pre-Roasting Checks

  • Thaw the turkey: If your turkey is frozen, ensure it is fully thawed before cooking. To thaw, keep the turkey in its airtight packaging and place it in the refrigerator for 4 to 7 days, depending on the size.
  • Test your oven temperature: Verify that your oven is correctly calibrated. Use a hanging oven thermometer to check the temperature. Preheat the oven to 325°F. Once the preheating is complete, compare the thermometer reading to the oven setting. If the thermometer does not show approximately 325°F, recalibrate your oven. This step is crucial for both gas and electric ovens, regardless of their age or whether they are self-cleaning models.

 

Roasting Information

  • Prepare the turkey: Remove the turkey from its packaging and pat it dry with paper towels. Season the turkey generously with kosher salt and ground black pepper. For added flavor, rub the turkey with olive oil or melted butter. If desired, stuff the cavity with fresh herbs, lemon halves, and onion quarters.
  • Roast the turkey: Place the turkey on a rack in a roasting pan. Add 2 to 3 cups of low-sodium chicken broth or water to the bottom of the pan if you plan to baste the turkey. Place the turkey in the preheated oven. Due to the limited amount of fat under and within the skin of the Jaindl turkey, it cooks faster than most other birds. Roast for approximately 13 to 15 minutes per pound, as compared to most turkeys that take up to 20 minutes per pound. For example, a 12-pound turkey will take about 2 hours and 36 minutes to 3 hours to roast.
  • Monitor cooking progress: It is very important not to over-roast the turkey, as this may result in a dry meal. We have inserted a cooking device that has proven to be very accurate. If the device does not activate within 30 minutes of the scheduled roasting time, remove the turkey from the oven and check for doneness manually. The internal temperature should reach 165°F in the thickest part of the breast and thigh.
  • Rest the turkey: Once the turkey is fully cooked, remove it from the oven and let it rest for 20 to 30 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful turkey.

Notes

Jaindl turkeys have 55% less fat and 25% less calories than other raw turkey, as determined by the U.S.D.A. Because they have 55% less fat, our turkeys are confirmed to be “Lite” by the U.S.D.A.

This claim is new, but the “Lite” turkey is not.  We have grown a lean “Lite” turkey for over 30 years. The evolution of the “Lite” turkey is strictly through genetics, not as the result of any changes in the turkey’s diet, as often thought.

Find it online: https://palmersdirecttoyou.com/roasting-a-jaindl-turkey/