• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
281
Protein:
52g
Fat:
13g
Carbohydrates:
0g
Sodium:
109mg

Credit
Turkey Farmers of Canada

Serves: 8-12
Prep Time: 60 mins
Cook Time: 3 hrs
TIP: For extra crispy skin, prep your turkey at least a day before and dry out the skin by refrigerating t on a baking tray overnight prior to cooking.
  1. Make sure the turkey is thawed and the giblets and neck have been removed.
  2. Preheat your oven to 350°F (177°C).
  3. Pat the turkey dry with paper towels.
  4. Combine the spices to make a rub.
  5. Rub both the inside and the outside of the turkey with olive oil and the spice rub.
  6. Roughly chop the onions, carrots and celery. Place half in the roasting pan and the other half, plus the lemon, into the cavity.
  7. Add the turkey to the roasting pan and set over the vegetables. Add the broth and the wine.
  8. Roast the turkey for 3 1/4–4 hours, until the juices run clear and an instant thermometer reads 180°F (82°C) in the thickest part of the thigh.
  9. Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving.
NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.
For chutney:
  1. Heat olive oil in a non-stick pan over high heat.
  2. Sear pear slices on both sides until lightly browned, 3-4 minutes.
  3. In the last minute, add cranberries and heat until they split, 1 minute.
  4. Roughly dice pears.
  5. Combine pears, lemon juice, red onion, apple cider, maple syrup, salt, pepper, nutmeg and thyme in a sauce pan over medium heat. Lightly simmer until flavours combine and pears and fork tender and just begin to break down.  Remove from heat, add cranberries and allow to cool.

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