Canadian turkey with lemon thyme gravy
Prep
15 min
Total
2 hours 30 min
It's about perfecting the roast — without a single worry.
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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
Instructions
Perfect Turkey Brine:
- For the best results place Turkey into brine for 24 hours minimum. Pat dry on removal.
- 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.
- 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.