Whole Canadian turkey with citrus-guava rum glaze
Prep
15 min
Total
3 hours 30 min
Serves
14
A mouthwatering holiday recipe!
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Prepare for a festive feast featuring a flavorful whole Canadian turkey, Caribbean-style, topped with a citrus-guava rum glaze. Pair this delicious dish with roasted rainbow carrots in a tangy passion fruit vinaigrette. Let Chef Raquel Fox walk you through creating these mouthwatering holiday favourites and try the recipe below!
For more recipes visit canadianturkey.ca
Canadian Turkey with Citrus-Guava Rum Glaze
Roasted Rainbow Carrots with Passion Fruit Vinaigrette
Ingredients
14-16
lb whole Canadian turkey
1
navel orange
1
lemon, juiced
1
lime, juiced
2
tbsp all-purpose seasoning salt
2
tsp ground black pepper
Citrus-Guava Rum Glaze
1
cup guava paste, quartered
1
navel orange
1
lemon, juiced
1
lime, juiced
2
tsp sambal oelek
1
tbsp coconut aminos or Worcestershire sauce
1/4
cup dark or spiced Caribbean rum
sage leaves, for garnish
citrus slices, for garnish
fresh sorrel, for garnish
Roasted Rainbow Carrots with Passion Fruit Vinaigrette
1
cup passion fruit juice
1
lemon, juiced
2
tsp Dijon mustard
1/2
cup extra virgin olive oil
salt and pepper, to taste
1-1/2
lbs multi-coloured carrots, peeled, cut in half lengthwise
4
parsnips, peeled, cut in half lengthwise
2
tbsp olive oil
1
tsp fresh thyme leaves
2
cups spinach
2
cups arugula, toasted
1/4
cup sweetened dried cranberries
1/2
cup pecan halves
1
tbsp hemp hearts
Instructions
Canadian Turkey with Citrus-Guava Rum Glaze
- Thaw turkey in the refrigerator for 1-3 days (estimating 5 hours thaw time per pound). Preheat oven to 350°F (180°C).
- Remove turkey liver and neck bone from cavity, set aside liver for stuffing and neck bone for roasting if using. Place turkey on a large cutting board, pat dry with paper towels.
- In a small bowl, mix juices and pour over turkey and into cavity. Season turkey on both sides and inside of cavity with seasoning salt and pepper, transfer to a large roasting pan fitted with a rack.
- In a medium glass bowl, add the paste with 1⁄2 cup of water, microwave on high for approximately 3 minutes, remove and stir sauce to a smooth consistency with no lumps. Add citrus juice, sambal oelek, coconut aminos OR optional Worcestershire sauce 1⁄4 cup (60 mL) dark or spiced Caribbean rum, and mix well.
- Pour half of sauce over turkey, and brush to cover on all sides. Transfer turkey to centre of oven, bake for approximately 3 hours and 30 minutes, brushing the remaining sauce on halfway through baking. Make sure turkey is fully cooked by inserting an instant-read thermometer into the inner thigh to register at 170°F (77°C). Turn broiler on high for 30 seconds to 1 minute to caramelize the skin.
- Remove turkey from oven, let stand 20 minutes to allow the juices to set. Garnish with sage, sorrel and citrus slices to serve.
- In a food processor, add passion fruit and lemon juice, mustard and blend, with motor running, slowly add oil. Season with salt, pepper and set aside.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place carrots and parsnips in a large bowl, drizzle with olive oil, season to taste with salt and pepper, add thyme, transfer to baking sheet and place cut-side down. Roast in oven for 20 to 25 minutes, or until tender. Set aside.
- In a large bowl add spinach, arugula, pecans, and cranberries. Drizzle with half of the vinaigrette and toss. Place salad on a platter, add carrots, drizzle with more vinaigrette and garnish with hemp hearts.