THANKSGIVING TURKEY


NOTE: Thaw your turkey in the refrigerator.  (A 15 lb/6.8 kg turkey will need to thaw for 3-4 days prior to roasting)

Ingredients:

  • 1 Turkey – 15 lbs (6.8 kg)
  • ½ cup (125 mL) softened butter
  • Salt and Pepper to taste                
  • 1 whole onion- peeled
  • Fresh sage leaves
  • 3 large onions, peeled and sliced into 1 inch slices
  • 2 large carrots cut in half lengthwise
  • 4 stalks of celery

Method:

  1. Remove the turkey from the package, and pat with paper towels. Preheat your oven to 325°F (160°C).
  2. Place breast up on a rack in a shallow roasting pan and rub with vegetable oil.
  3. Place the Butterball turkey neck and giblets with the sliced onions, carrots and celery in the roasting pan.
  4. Place the fresh sage into the turkey cavity with the reserved whole peeled onion.
  5. Roast uncovered for 3 hours and 30 minutes.
  6. After 3 hours check for doneness with a meat thermometer. The minimum temperature deep in the thigh should be 180°F (82°C).
  7. When cooked, remove the turkey from the oven and allow resting for 20 minutes before carving.
  8. Keep the roasted neck, giblets, celery, carrots and onions in the roasting pan with the turkey until you are ready to make gravy.
  9. While the turkey is resting, prepare the vegetables.

Yield: serves 12-15 people

 

Roasted Holiday Vegetables


Reduction Ingredients:

  • 3 whole shallots - small dice
  • 3 cloves garlic – minced
  • 1 tbsp (15 mL) chopped fresh thyme
  • 2 tbsp (30 mL) butter unsalted
  • 1 cup (250 mL) Chardonnay
  • 3 tbsp (45 mL) maple syrup


Vegetables:

  • 2½ lbs (1.1 kg) mixed rough chopped root vegetables (cut into 1½ inch pieces)

Select 4 of the following vegetables:

  • Sweet potatoes
  • Pearl onions- whole
  • Brussel sprouts- halved
  • Winter Squash (pumpkin, butternut or acorn)
  • Rutabaga
  • Turnip
  • Parsnip
  • Carrots
  • 1 Sprig of fresh rosemary minced
  • Salt and pepper to taste


Method:

  1. Preheat your oven to 325°F (160°C).
  2. Combine all ingredients for the reduction into a small saucepan and place over medium heat. 
  3. Continue to heat and reduce liquid by half.
  4. In a large mixing bowl, combine the assorted chopped vegetables with the fresh rosemary and wine reduction.
  5. Toss all ingredients together gently and season with salt and cracked black pepper.
  6. Place the mixed vegetables onto a large roasting pan lined with parchment paper.
  7. Roast the vegetables until caramelized and tender (approximately 30 minutes).
  8. While vegetables are roasting, prepare gravy.

Yield: 6 servings

 

Chef Corbin’s Chardonnay-Infused Gravy


Ingredients:

 

  • 8 Tbsp. (120 mL) all-purpose flour         
  • 6-8 Tbsp. (90-120 mL) turkey drippings/ fat
  • 5 cups (1¼ L) chicken stock
  • ½ tsp. (2.5 mL) dry sage
  • 1 cup (250 mL) Woodbridge by Robert Mondavi Chardonnay
  • Salt and pepper to taste


Method:

  1. Remove the roasted turkey neck, giblets and vegetables from the roasting pan and discard.
  2. Combine the flour and turkey drippings together over medium heat to form a roux.
  3. Stir and cook together for 3 minutes.
  4. Add the warm chicken stock and stir with a whisk.
  5. Bring to a boil and reduce heat to a low simmer for 15 minutes. 
  6. Season the gravy with salt and pepper and add the dry sage.


Cranberry and Italian Sausage Stuffing with Sage and Marjoram


Ingredients:

  • 1 large loaf of sourdough bread (cut into inch dice)
  • 1 med. sized onion- diced small
  • 1 carrot diced small
  • 2 stalks of celery diced small
  • 2 cloves of garlic minced cup of dried cranberries
  • 1 lb of Italian sausage – sliced into small rounds
  • 1 cup of flavored chicken stock
  • 1 tsp. ground sage
  • 1 tsp. marjoram leaves
  • 1 tsp. thyme leaves
  • Salt and pepper to taste


Method:

  1. Heat a skillet over medium high heat.
  2. Add the sliced sausage and onion. Saut until the sausage is cooked and the onion is browned.
  3. Add the other diced vegetables and continue to cook for about 2 more minutes.
  4. Stir to prevent burning. Remove from the heat and cool slightly.
  5. Place the diced sourdough bread in a large mixing bowl and add the sauted vegetables, sage, marjoram, salt and pepper, chicken stock and the dried cranberries.
  6. Mix well and place into a buttered baking dish. Cover and bake in a preheated 350-degree oven for 30 minutes.
  7. Remove from heat and spoon out the dressing and place into a serving bowl. Serve while still hot.

Options:

  • Use another type of bread, cornbread works well.
  • Add diced peppers.
  • Spice it up with some chilies.
  • Add chestnuts or other mixed nuts
  • Arrange the stuffing around a roasted turkey, use an ice cream scoop to form uniform portions and scoops