Prep
15 min
Total
2 hrs 30 min
Chef Randy Feltis shares his quick and delicious Canadian turkey recipe, topped with a mouth-watering lemon thyme gravy. Save your stress for another holiday because this recipe is geared to help you save precious kitchen time — without compromising ANY flavour. Happy Thanksgiving!
Serves: approx. 20
Prep time: 15 minutes
Cook time: 2.5 hours
Rest time: 30 minutes
Special tools: fine strainer
INGREDIENTS
- 20 lb Turkey (break down bones for gravy)
- 1/2 cup butter
- black pepper
- kosher salt
Turkey Gravy
- 5 lb turkey bones and giblets
- 1 carrot chopped
- 1 onion chopped
- 2 celery ribs chopped
- 1 tablespoon tomato paste
- 1 bulb garlic smashed
- 1 handful lemon thyme
- 2 cup champagne or white wine
- 5 litres water
- 1/4 cup butter
- 1/4 cup flour
Turkey Brine
- 2 cups apple juice
- 8 cups cold water
- 1 bunch rosemary leaves
- 5 cloves chopped garlic
- 1/2 cup brown sugar
- 1 teaspoon peppercorns
- 3 bay leaves
- 1 juiced lemon
METHOD
Perfect Turkey Brine:
- For the best results place Turkey into brine for 24 hours minimum. Pat dry on removal.
Roasted Canadian Turkey (legs, thighs & breasts):
- Preheat oven to 425.
- Rub skin with butter and season heavily with salt and pepper.
- Roast at 450 F for 20 minutes, and turn the oven down to 325 F until the eternal temperature hits 165 F.
- Remove and let rest for 15 minutes.
Lemon Thyme Gravy:
- In a large roasting pan toss bones, celery, carrots, onion, garlic, and tomato paste.
- Roast at 400 F until golden.
- Remove to a large pot and deglaze the pan with champagne.
- Add water and lemon thyme to the pot with pan drippings.
- Simmer for 1 hour and then Strain.
- In a sauce pot cook butter and flour to a blond colour. Slowly add your turkey stock while whisking.
- If you get lumps simply strain, if it’s too thin just reduce the gravy, season, and serve.
For more recipes visit canadianturkey.ca