Comment cuire une dinde

How to cook a turkey

19 September 2023

The famous turkey, central element of our Quebec festivities!

Turkey is definitely the ultimate reception dish in Quebec. However, not all turkeys found in grocery stores are treated and raised in the same way. In conventional breeding, the animal is often offered a diet lower in nutrients, which also contains animal by-products. Their flesh melts when cooked and is much fattier. The expression “vegetable grain fed” can only be used if the feed does not contain any ingredients of animal origin. The food for the turkeys at Ferme des Voltigeurs is composed exclusively of vegetable grain. Being air-cooled, the flesh does not reduce during cooking, which offers a much more attractive quality-price ratio than conventionally raised turkeys.

In addition, Ferme des Voltigeurs is convinced that animal welfare plays an essential role in our food chain and this is the reason why their turkeys are free-range, raised without added hormones or antibiotics. This farm implements stress-free poultry breeding and handling methods in order to offer healthy, quality products. In addition, all of their 100% natural turkey products are made entirely in Quebec.

Healthy meat

1. Low in Calories, High in Protein :

Turkey is a prime source of lean protein. It is loaded with essential amino acids which are the basis for building muscle, cell regeneration and maintaining overall health. The protein in turkey is also ideally suited to a low-calorie diet, making it an ideal choice for those who want to control their weight while eating nutritiously.

2. Low in Saturated Fat :

Compared to other meats, turkey is naturally low in saturated fat, making it a sensible choice for heart health. Saturated fats have been linked to an increased risk of cardiovascular disease, while turkey offers a lean, flavorful alternative.

3. Rich in Essential Nutrients :

Turkey is a generous source of essential nutrients such as vitamin B3, vitamin B6 and phosphorus. These nutrients play a crucial role in regulating metabolism, supporting the immune system and maintaining bone health, contributing to your overall well-being.

4. Low Cholesterol :

Dietary cholesterol is a concern for many health-conscious people. Turkey, especially skinless turkey breast, is a low-cholesterol option. This makes it a favorable choice for those looking to maintain healthy cholesterol levels.

5. Versatility in the Kitchen :

Turkey is incredibly versatile in cooking. Whether you grill it, roast it, steam it, stir-fry it, or prepare it in other forms, it fits perfectly into a variety of recipes, from the traditional Thanksgiving meal to everyday dishes. Its versatility allows you to create healthy, delicious meals without sacrificing flavor.


Here are the cooking tips from our partner at Ferme des Voltigeurs :


  • 100% vegetable grain whole turkey
  • 15 ml (2 tbsp) salt
  • 15 ml (2 tbsp) pepper
  • 1 or 2 onions, diced
  • 2 or 3 cloves of garlic, minced
  • Butter
  • 375 ml (1 1/2 cups) water or chicken broth


  1. Preheat the oven to 200°C (400°F).
  2. Season the turkey inside:
    • 1 C. tablespoon of salt;
    • 1 C. tablespoon of pepper;
    • 1 or 2 chopped onions;
    • 2 or 3 crushed garlic cloves (optional).
  3. Season the turkey on the outside:
    • Brush the turkey with butter;
    • Add water or chicken broth to the bottom of the roasting pan;
    • Sprinkle the turkey with salt and pepper on the breast;
    • Put the turkey to cook; • Baste a few times during cooking.
  4. Cook for the first hour at 400°F and then at 350°F for the rest of the cooking time.
  5. Check the cooking.


Weight Hours
8 to 10 lb (3.6 to 4.5 kg) 3 1/4 to 3 1/2
10 to 12 lb (4.5 to 5.4 kg) 3 1/2 to 3 3/4
12 to 16 lb (5.4 to 7.3 kg) 3 3/4 to 4
16 to 20 lb (7.3 to 9 kg) 4 to 5

*The internal temperature, taken with a cooking thermometer, should reach 82ºC (180ºF), if it is a whole turkey.

If you debone your turkey before serving, cook it with the breast side facing the bottom of the roasting pan. This will allow the meat to be even juicier.


Storage in the refrigerator

Turkey cut
2 to 3 days
3 to 4 days
In pieces
2 to 3 days
3 to 4 days
1 to 2 days
3 days
1 to 2 days
3 days
Put in sauce
2 to 3 days

Storage in the freezer

Turkey cut
12 months
1 to 3 months
In pieces
6 to 9 months
1 to 2 months
2 months
1 month
3 to 4 months
1 month
Put in sauce
3 months

How to make a turkey more tender and juicy

1. Brine the turkey

To prepare the turkey, start by dipping it in a brine solution of cold water and coarse salt, using about 60 ml (1/4 cup) of salt per liter (4 cups) of water. Let the turkey soak in this brine for 8 to 12 hours before cooking.

2. Fill the cavity

Fill the turkey cavity with aromatics like onions, citrus, fresh herbs, etc. This will add flavor and moisture to the meat.

3. Use butter or oil

Coat the turkey skin with flavored melted butter or olive oil to crisp it and help retain moisture.

4. Cover the turkey

While cooking, you can cover the turkey with foil for two-thirds of the cooking time, then remove the foil to allow the skin to crisp up.
5. Let it rest
Let the turkey rest for at least 20 to 30 minutes after cooking. This will allow the meat to redistribute the juices throughout the turkey.
6. Slice correctly
When slicing the turkey, do so with a sharp knife to avoid compressing the meat. Slice it against the grain for better tenderness.


Order your turkey now!

To order your fresh Quebec turkey fed with 100% vegetable grains, click here:

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