Turkey Legs with Onion Redcurrant Jus & Mashed Potatoes

If you’re looking for an easy recipe for Thanksgiving, this is it! It’s not only easy but so delicious. Redcurrant jelly in the jus gives hints of traditional cranberry sauce. And once you make these Mashed Potatoes, it will be the only way you do them—they’re so rich, creamy and smooth! Terranoble Casablanca Valley Vegan Pinot Noir Reserva Calliope Figure 8 White make for excellent drink pairings with this dish.
Ingredients Instructions

Ingredients

Serves 4
4 bone-in, skin-on turkey legs
½ lb (225 g) chicken wings
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
1 large carrot, cut into 2-in (5 cm) chunks
1 stalk celery, cut into 2-in (5 cm) chunks
1 medium onion, roughly chopped
2 cloves garlic, crushed
2 fresh or dried bay leaves
1 sprig fresh rosemary
4 sprigs fresh thyme
1 tbsp (15 ml) tomato paste
¼ cup (60 ml) St. Rémy VSOP Brandy
2 cups (500 ml) turkey or chicken stock
2 tbsp (30 ml) butter, divided
1 cup (250 ml) pearl onions, blanched and peeled
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) redcurrant jelly
Mashed Potatoes, to serve, recipe follows
MASHED POTATOES
4 large yellow potatoes, scrubbed
¾ cup (180 ml) whipping cream
¼ cup (60 ml) unsalted butter
2 cloves garlic, crushed
2 sprigs fresh thyme
4 black peppercorns
1 dried bay leaf
1 tsp (5 ml) kosher salt

Instructions

  1. Preheat oven to 275 F (135 C).
  2. Heat a large Dutch oven or heavy-bottomed, ovenproof saucepan over medium-high heat. Season turkey legs and chicken wings with salt and pepper. Add vegetable oil to pan and, working in batches, sear turkey legs and chicken wings until golden brown on all sides, 3 to 5 minutes per side. Set meat aside.
  3. Add carrots, celery, onions and garlic to pan and sauté over medium heat until soft and lightly browned, 8 to 10 minutes. Add bay leaves, rosemary, thyme and tomato paste. Cook for another 3 to 5 minutes. Deglaze pan with brandy, then add stock.
  4. Place turkey legs in a single layer in pan. If pan is not large enough, use a baking dish large enough to fit legs. Tuck in chicken wings between legs. There should be about 1-in (2.5 cm) of meat sticking out of liquid. Use water if more liquid is needed. Bring to a simmer, then place in oven for 2 to 2½ hours, or until turkey is tender.
  5. Remove turkey legs from braising liquid and set aside (chicken wings can be discarded at this point). Strain braising liquid into a large bowl or measuring cup and let sit for 15 minutes, or until fat has separated. Remove fat from liquid, reserving fat. Pour liquid back into pan used for braising turkey, bring to a boil over medium-high heat and reduce volume to 2 cups (500 ml).
  6. In a small frying pan over medium heat, heat 1 tbsp (15 ml) butter, then add pearl onions and sauté until golden and cooked through, about 10 minutes. Remove onions from pan and keep warm.
  7. Return frying pan to medium heat and add remaining 1 tbsp (15 ml) butter and reserved turkey fat. Whisk in flour until combined. Remove from heat, add a quarter of braising liquid and whisk until smooth. Place this mixture into saucepan with remaining braising liquid and whisk until smooth. Mix in redcurrant jelly and adjust seasoning.
  8. Return turkey legs and onions to saucepan and bring to a simmer until turkey is hot. Serve over Mashed Potatoes.
  9. MASHED POTATOES
  10. Preheat oven to 350 F (175 C). Prick potatoes all over with a fork, then place on a baking sheet and bake for 45 to 60 minutes, until very soft all the way through (time depends on size of potatoes).
  11. While potatoes are baking, put remaining ingredients in a small saucepan and heat over low heat for 20 to 30 minutes. Turn off heat and let sit to infuse.
  12. Cut potatoes in half, scoop out insides and push through a ricer or mash with a potato masher. For extra-smooth potatoes, push riced or mashed potatoes through a fine-mesh strainer. Strain infused cream into potatoes, discarding garlic and herbs. Mix until combined. Taste and adjust seasoning. Serve hot.
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Drink Pairings

Buffalo Chicken Boneyard

Celery, check. Blue cheese, check. Frank’s RedHot, check. All the notes of party favourite buffalo chicken wings are found in this delightfully spooky Halloween Boneyard dip. Pair this appetizer with Chronic Cellars Sir Real Cabernet Sauvignon or Diablo Dark Red.
Ingredients Instructions

Ingredients

Serves enough for a horde of partygoers, or 6-8 people
1 × 8 oz (226 g) block cream cheese, room temperature
½ cup (125 ml) ranch dressing
⅓ cup + 2 tbsp (110 ml) Frank’s RedHot sauce
¾ cup (180 ml) sour cream
⅓ cup + 2 tsp (90 ml) buttermilk
1 tsp (5 ml) Spanish smoked paprika
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
2 cups (500 ml) shredded cheddar
3 cups (750 ml) diced cooked rotisserie chicken
1 stalk celery, diced small
6 to 8 assorted crackers, for garnish
⅔ cup (160 ml) chopped fresh parsley, for garnish
3 tbsp (45 ml) chopped fresh dill, for garnish
pretzel sticks, for garnish
3 to 4 reserved chicken bones from rotisserie chicken, cleaned and dried, for garnish (optional)
¼ cup (60 ml) crumbled blue corn tortilla chips, for garnish
¼ cup (60 ml) crumbled blue cheese, for garnish (optional)
crackers and sturdy potato chips, to serve

Instructions

  1. In a medium mixing bowl, combine cream cheese and ranch dressing and beat until smooth. Add Frank’s RedHot, sour cream, buttermilk, paprika, onion powder and garlic powder and mix well. Fold in shredded cheddar, diced chicken and celery until well mixed. Transfer to a 9 × 11-in (23 × 28 cm) serving dish, smooth surface and cool in refrigerator until ready to serve.
  2. To garnish, arrange a few crackers for headstones and sprinkle surface with chopped parsley and dill. Line outside edge of dish with pretzel sticks for fence posts. Arrange a few chicken bones (optional) in front of a couple of headstones and cover with a small mound of tortilla crumbs. Place a few crumbles of blue cheese (if desired) around headstones. Serve with plenty of crackers and sturdy potato chips.
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Drink Pairings

Turkey Wellington

This is a showstopper dish that’s worth the three-day effort to make it! Inspired by a classic beef Wellington, it takes a butterflied turkey breast, rolls it with an herb and garlic rub and surrounds it with a mushroom and leek stuffing, prosciutto and puff pastry. Using frozen all-butter puff pastry makes everything a bit easier. Pair this Turkey Wellington with Saintly The Good Red Or Wente Morning Fog Chardonnay.
Ingredients Instructions

Ingredients

Serves 6
3 tsp (15 ml) kosher salt, divided
2 tsp (10 ml) freshly ground black pepper, divided
8 sprigs fresh thyme, leaves only, divided
¼ cup (60 ml) fresh sage leaves, finely chopped
4 cloves garlic, minced
4 tbsp (60 ml) unsalted butter, divided
1 whole turkey breast (about 4 lbs/1.8 kg), skinless, deboned and kept whole (breast still connected in middle)
½ oz (15 g) dried mushrooms, hydrated according to package instructions, liquid reserved
1 lb (450 g) button mushrooms
2 tbsp (30 ml) extra-virgin olive oil
1 medium leek, white part only, finely chopped
2 eggs
1 cup (250 ml) bread crumbs
4 egg yolks
¼ cup (60 ml) whipping cream
all-purpose flour, for dusting
2 × 14 oz (398 g) packages frozen all-butter puff pastry, thawed according to package directions
4 oz (110 g) sliced prosciutto
cranberry sauce and gravy, to serve

Instructions

  1. DAY 1
  2. Make a rub. In a food processor, blend 2 tsp (10 ml) salt, 1 tsp (5 ml) pepper, 6 sprigs thyme leaves, sage and garlic until herbs are finely chopped. Set aside.
  3. In a small saucepan, melt 2 tbsp (30 ml) butter. Set aside.
  4. Remove tenders from breast and keep for another use. Using a sharp knife, butterfly thick side of 1 breast and fold cut piece outwards so it lies flat. Repeat on other side.
  5. Score entire breast halfway through thickness of meat, making cuts 1-in (2.5 cm) apart. Repeat with second set of cuts perpendicular to first.
  6. On counter, lay out a piece of foil double the size of breast. Sprinkle rub evenly over breast and rub into meat. Drizzle melted butter evenly overtop.
  7. Carefully roll meat into a tight cylinder. Place cylinder on foil and wrap it up, then wrap tightly in plastic wrap. Place in refrigerator overnight, up to 24 hours.
  8. DAY 2
  9. The next day, remove turkey from refrigerator and let sit at room temperature for 1 hour. Preheat oven to 350 F (175 C). Remove plastic wrap from turkey (leave foil on), place on a baking sheet and bake until internal temperature reaches 165 F (74 C), about 1½ to 2 hours. Remove from oven and cool to room temperature, then transfer to refrigerator and chill completely, preferably overnight.
  10. In a food processor, finely chop hydrated mushrooms and button mushrooms.
  11. In a large saucepan over medium heat, melt remaining 2 tbsp (30 ml) butter with olive oil. Sweat leeks until soft. Add chopped mushrooms and remaining 1 tsp (5 ml) salt, 1 tsp (5 ml) pepper and 2 sprigs thyme leaves. Cook until mushrooms have released all their juices. Add liquid from hydrating mushrooms, avoiding any grit. Continue cooking, stirring occasionally, until all liquid has evaporated and mushrooms have slightly browned. Transfer to a container and cool, then place in refrigerator until cold.
  12. DAY 3
  13. Remove foil from turkey, dry with paper towel and set aside at room temperature.
  14. In a medium bowl, mix mushrooms with eggs and bread crumbs and set aside.
  15. In a separate bowl, mix egg yolks with cream and set aside. This is your egg wash.
  16. Dust counter with flour and lay out 1 package of puff pastry, dusting with more flour and rolling it out if necessary so it is large enough to roll turkey in. Brush with egg wash.
  17. Lay prosciutto on half the pastry. Spread mushrooms over prosciutto. Place turkey on 1 side of pastry and roll it up in pastry. Tuck pastry underneath and place on a parchment-lined baking sheet. Place in refrigerator.
  18. Dust counter with flour and lay out second package of pastry. Dust pastry with flour. Make 1-in (2.5 cm) vertical cuts across pastry, then repeat until you have made cuts on entire sheet. Alternatively, use a lattice pastry cutter. Brush off excess flour. Brush Wellington with egg wash. Place cut pastry on top of Wellington, then place in refrigerator until ready to cook.
  19. Preheat oven to 400 F (200 C).
  20. Remove Wellington from refrigerator and brush with egg wash.
  21. Bake Wellington for 15 minutes, then turn heat down to 350 F (175 C) and bake for another 45 to 55 minutes, or until pastry is golden brown and cooked through, rotating halfway through baking.
  22. Remove from oven. Serve with cranberry sauce and your favourite turkey gravy.
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Drink Pairings

Asian Whole Turkey with Orange Five-Spice Soy

This is an Asian twist on your traditional roast turkey. Flavoured with soy, orange, five-spice and ginger, the marinade turns into a beautiful dark glaze with crisp skin, and the jus is perfect to serve with the meat. Gray Monk Riesling and Meiomi Pinot Noir are great pairing options for this dish.
Ingredients Instructions

Ingredients

Serves 10-12
½ cup (125 ml) light soy sauce
½ cup (125 ml) dark soy sauce
¼ cup (60 ml) char siu sauce
¼ cup (60 ml) fresh orange juice
¼ small orange, zest only, peeled with a vegetable peeler
6 black peppercorns
1 dried or fresh bay leaf
1 tsp (5 ml) five-spice powder
8 cloves garlic, crushed, divided
3 green onions, cut into thirds
8 × 1-in (2.5 cm) slices fresh ginger, divided
12 to 14 lbs (5.4 to 6.3 kg) whole turkey
2 tsp (10 ml) kosher salt
1 yellow onion, quartered
2 tbsp (30 ml) butter, melted

Instructions

  1. In a small saucepan, combine soy sauces, char siu sauce, orange juice, zest, peppercorns, bay leaf, five-spice powder, 3 cloves garlic, green onions and 4 pieces ginger. Bring to a boil over medium-high heat, then turn heat to low and simmer for 10 minutes. Cool, strain and discard solids.
  2. Dry turkey with paper towel. Salt cavity, then stuff with onions and remaining garlic and ginger. Truss legs and tuck wings under body. Place on a V-shaped roasting rack on a baking sheet or in a roasting pan and rub with ¼ cup (60 ml) soy marinade. Refrigerate, uncovered, overnight.
  3. Remove turkey and marinade from refrigerator 2 hours before cooking. Preheat oven to 400 F (200 C)—use convection setting if you have it. Brush turkey with butter, place in oven and turn heat down to 350 F (175 C). Roast for 13 to 15 minutes per pound, or until a thermometer inserted into thickest part of leg reads 165 F (74 C). After 1 hour of roasting, baste turkey with marinade every 30 minutes. Rotate pan after 2½ hours. Cover breast with foil if it browns too quickly.
  4. Remove turkey from oven, tent with foil and let rest for 30 minutes to 1 hour before serving. Strain juices and remove excess fat, then serve jus with turkey.
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Drink Pairings

Coconut Chicken Bowl with Cilantro Dressing

A coconut-crusted chicken bowl is a great way to spice up a classic dish. The coconut gives great texture while adding some natural sweetness to the dish. In combination with the crunch, tangy pickled vegetables this is sure to be a staple on your summer menu. Pair this bowl with 33 Acres of Sunshine Blanche or Petrichor Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 2
CILANTRO DRESSING
1 bunch fresh cilantro, leaves and stems
2 cloves garlic, chopped
½ cup (125 ml) mayonnaise
1 lime, juice only
salt and pepper, to taste
PICKLED VEGETABLES
1 cup (250 ml) water
1 cup (250 ml) white vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) shredded purple cabbage (about ¼ cabbage)
½ red onion, sliced
FOR BOWL
1 cup (250 ml) all-purpose flour
2 eggs, beaten
2 cups (500 ml) unsweetened shredded coconut
2 boneless, skinless chicken breasts, cut in half
salt and pepper, to taste
2 cups (500 ml) cooked brown rice
4 cups (1 L) mixed greens
2 carrots, julienned
fresh cilantro leaves, for garnish
lime wedges, for garnish
1 red chili, sliced, for garnish (optional)

Instructions

  1. To make Cilantro Dressing, in a small blender, combine cilantro, garlic, mayonnaise and lime juice. Blend on high speed until smooth. Season with salt and pepper and set aside.
  2. To make Pickled Vegetables, in a small saucepan on medium-high heat, bring water, vinegar, sugar and salt to a boil.
  3. In a medium heatproof bowl, combine cabbage and red onions. Pour vinegar mixture over vegetables and mix to coat. Place in refrigerator and allow to pickle for at least 1 hour, stirring occasionally. Pickled vegetables will keep in refrigerator for up to 1 week.
  4. To make Bowl, preheat oven to 425 F (220 C) and line a baking sheet with parchment.
  5. Place flour, beaten eggs and coconut in 3 separate shallow dishes.
  6. Place a sheet of parchment on a clean cutting board, and place chicken breasts on parchment. Place another sheet of parchment on top and, using a meat mallet or rolling pin, gently beat chicken until half as thick. Season both sides with salt and pepper.
  7. Place a chicken breast into flour mixture and coat all sides. Then dip into egg mixture and finally into coconut. Place on lined baking sheet. Repeat until all chicken is coated and placed on baking sheet. Spray chicken with cooking spray and bake for 15 to 20 minutes, until chicken is golden brown and cooked through. If chicken is cooked but hasn’t browned, place under oven broiler for 1 minute.
  8. Remove chicken from oven and allow to cool slightly, then slice into bite-sized pieces while preparing rest of bowl.
  9. In 2 serving dishes, place equal amounts of rice, greens and carrots. Place coconut chicken on top and add some pickled vegetables. Drizzle with cilantro dressing and garnish each with fresh cilantro leaves, a lime wedge and chilies, if desired.
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Drink Pairings

Achiote & Citrus-Rubbed Chicken

Deeply earthy and vibrantly complex, achiote is the flavour of the Mayan Riviera. Here’s a classic rub that gives your BBQ chicken a distinctly Yucatecan flavour. Add this tangy pickled vegetable escabeche and an ice-cold cerveza… ¡buen provecho! Fernie Brewing Tackle Box beer or Maison No. 9 Rosé make great drink pairings.
Ingredients Instructions

Ingredients

Serves 4
tbsp (45 ml) achiote paste
2 tbsp (30 ml) canola oil
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) paprika
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) ground allspice
⅛ tsp (a pinch) ground cloves
1 lime, zest and juice
½ orange, zest and juice
3 cloves garlic
4 chicken legs
Vegetable Escabeche, to serve, make ahead, recipe follows (optional)
VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
½ red onion, cut into ¼-in (0.6 cm) strips
2 medium carrots, cut into ¼-in (0.6 cm) thick rounds
1 jalapeño pepper, seeded and quartered lengthwise
1 cup (250 ml) water
1 cup (250 ml) apple cider vinegar
2 tsp (10 ml) salt
½ tsp (2.5 ml) coriander seeds
½ tsp (2.5 ml) whole allspice
1 bay leaf

Instructions

  1. To make achiote citrus rub, combine all ingredients, except chicken and escabeche, in a food processor and blend until smooth.
  2. Place chicken in a large bowl, pour rub overtop and massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
  3. Prepare your barbecue grill for indirect cooking. For double-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken, skin-side up, directly over flame. Cook, covered, flipping chicken legs every 8 to 10 minutes and rotating them if you notice any hot spots on grill. Adjust flame as needed to maintain grill temperature of 350 to 400 F (175 to 200 C). Cook for about 30 minutes, or until a thermometer registers 175 F (79 C) when inserted at thickest point of chicken leg.
  4. Transfer chicken to a serving platter and serve with Vegetable Escabeche as a light side dish. Pairs well with warm tortillas and steamed rice or a green salad.
  5. VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
  6. Pack onions, carrots and jalapeño pepper strips into a jar with a screw-top lid.
  7. In a small saucepan, combine water, vinegar, salt, coriander seeds, allspice and bay leaf and bring to a boil. Carefully pour over vegetables and seal jar.
  8. Let cool to room temperature, then refrigerate for at least 2 hours and up to 10 days before serving.
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Drink Pairings

Turkey Brie Bites

Wrapped in golden puff pastry these bite-sized Turkey Brie wonders are teeming with flavour favourites! Turkey, cranberry and Brie are a tried, tested and a true trifecta of flavours that are sure to delight every holiday celebration. Better make extra batches as you and your guests won’t stop at one! These can also be frozen and re-heated for any surprise holiday visitors. Try pairing this recipe with Pinot Noir Hahn Monterey 2020.
Ingredients Instructions

Ingredients

Serves 24 bites
2 cups (500 ml) shredded or finely diced cooked turkey
¼ cup (60 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
salt and pepper, to taste
2 × 14 oz (397 g) packages puff pastry, thawed
½ cup (125 ml) cranberry jelly
9 oz (250 g) block brie, chilled, cut into 24 slices about 1¼-in (3 cm) wide and ¼-in (0.6 cm) thick
1 egg
2 tbsp (30 ml) water
Maldon sea salt, for garnish
chopped fresh parsley or fresh rosemary leaves, for garnish

Instructions

  1. Line a large baking sheet with parchment and set aside.
  2. In a medium bowl, combine turkey, mayonnaise and Dijon mustard. Mix well and season with salt and pepper. Cover and set aside.
  3. On a clean, lightly floured work surface, cut pastry into 4 portions. Roll each portion to about ¼-in (0.6 cm) thick. Using a 2¾-in (7 cm) round cookie cutter, cut 24 pastry circles. Repeat using a 3-in (7.5 cm) cookie cutter. Refrigerate for 30 minutes.
  4. Spread a single layer of 2¾-in (7 cm) pastry circles on prepared baking sheet, 2-in (5 cm) apart. Spoon about 2 tsp (10 ml) turkey mixture in centre of each circle, followed by about 1 tsp (5 ml) cranberry jelly and a slice of brie.
  5. Lightly brush edge of each pastry circle with water and cover with a 3-in (7.5 cm) pastry circle. Press edges to seal. Using a fork, poke holes in centre of each pastry puff and crimp edges. If desired, use a 2¾-in (7 cm) round cookie cutter with scalloped edges to trim outer edge of each circle. Refrigerate for at least 30 minutes. Can be made up to a day in advance and refrigerated until ready to bake.
  6. When ready to bake, preheat oven to 400 F (200 C).
  7. In a small bowl, prepare an egg wash by whisking egg and water until blended. Brush surface lightly with egg wash and bake for 20 to 25 minutes, or until golden brown.
  8. Allow to rest for 5 minutes before serving. Finish with sprinkles of Maldon sea salt and fresh herbs.
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Drink Pairings

Braised Chicken, Chestnuts and Hua Diao

Experience the fusion of locally sourced, free-range chicken elevated with the buttery sweetness of chestnuts and the rich depth of 8-year-old Hua Diao wine. This dish is crafted by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Quails Gate Chardonnay or Tinhorn Creek Pinot Gris 2022.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 whole chicken (about 3½ lbs/1.6 kg), cut into pieces
4 to 5 slices fresh ginger
2 green onions
1 tbsp (15 ml) neutral-flavoured oil
1½ cups (375 ml) aged Hua Diao cooking wine (preferably 8 or 15 years old)
3 to 4 pieces rock sugar
1½ tsp (7.5 g) salt
1 cup (250 ml) chestnuts
cilantro, for garnish

Instructions

  1. Rinse and dry chicken, ginger and green onions.
  2. Cut green onions into 1-in (2.5 cm) sections.
  3. Heat a clay pot on high until piping hot. Add oil and ginger slices and fry until fragrant, about 3 minutes.
  4. Add chicken, Hua Diao, green onions, rock sugar and salt. Fill clay pot with water until everything is covered and simmer on medium heat for 10 minutes.
  5. Stir chicken and flip bottom pieces to top to ensure heat is distributed evenly. Add chestnuts and stew for 8 more minutes, or until chicken reaches an internal temperature of 165 F (74 C). Garnish with cilantro. Serve immediately.
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Drink Pairings

Spatchcock Turkey with Sage Brown Butter

Try spatchcocking a turkey this Thanksgiving! Removing the backbone and flattening the turkey out makes for a nice even roast on the bird, and it’s so much quicker! Plus, all of the skin gets nice and crisp. The brown butter adds a nice richness and helps the skin to crisp up. The visual impact adds a fun twist on a classic dinner.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 cup (250 ml) butter
4 cloves garlic, crushed
1 cup (250 ml) sage leaves
1 × 8 lbs (3.5 kg) whole turkey
2 tbsp (30 ml) kosher salt, divided
1 tbsp (15 ml) freshly ground black pepper, divided
2 carrots, cut into 2-in (5 cm) pieces
1 onion, quartered
2 stalks celery, cut into 2-in (5 cm) pieces
4 sprigs thyme, for garnish
GRAVY
3 cups (750 ml) turkey or chicken stock
1 bay leaf
reserved turkey backbone and neck from Spatchcock Turkey
3 tbsp (45 ml) butter
¼ cup (60 ml) all-purpose flour
kosher salt and freshly ground black pepper, to taste

Instructions

  1. In a medium saucepan, melt butter with garlic over medium heat. Continue cooking until butter starts to brown. If garlic browns first, remove and set aside. Once butter has browned, remove from heat and add sage leaves. If garlic was removed, add back to saucepan and set aside while preparing turkey.
  2. Dry turkey well with paper towels and lay it breast-side down on a large cutting board. Remove neck and giblets and set aside. Using kitchen shears, cut along each side of the backbone to remove it, holding onto the turkey with a clean tea towel or more paper towel so it doesn’t slip while cutting. Once the backbone has been removed, flip turkey over so breast is facing up. Press down hard on breast bone to flatten turkey. Tie legs together with butcher’s twine and tuck wing tips behind breast. Season underside of turkey with 1 tbsp (15 ml) salt and 1½ tsp (7.5 ml) pepper.
  3. Place carrots, onion and celery on a foil- or parchment-lined baking sheet. Lay turkey on top of vegetables skin-side up. Place turkey neck and backbone on baking sheet. Brush turkey with browned butter and season with the remaining 1 tbsp (15 ml) salt and 1½ tsp (7.5 ml) pepper. Set aside while oven heats.
  4. Preheat oven to 375 F (190 C). Roast turkey for about 2 hours, basting with butter every 20 minutes, until thigh meat reaches 165 F (74 C). After 1 hour, rotate turkey and remove neck and backbone to make Gravy. Rest turkey for 20 minutes before carving. Garnish with thyme sprigs and serve with Gravy.
  5. GRAVY: In a medium saucepan, simmer stock with bay leaf, backbone and neck for 30 minutes. Fine strain and discard bones and bay leaf. In another medium saucepan, melt butter over medium heat. Add flour and mix until no lumps remain and flour turns a very light golden brown. Slowly whisk in stock. Simmer for 10 minutes, stirring occasionally. Add strained drippings from turkey once it has cooked and rested. Check and adjust seasoning if needed. Serve with turkey. Makes about 3 cups (750 ml)
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Drink Pairings

Thai Coconut Noodle Soup with Chicken

Thai cuisine is renowned for its vibrant and complex flavours, and this simple soup is no exception. The star ingredient, red curry paste, brings a fiery kick that is beautifully balanced by the creaminess of the coconut milk. The result is a velvety broth that is both spicy and soothing, a true comfort food that can be whipped up in under 15 minutes.
Ingredients Instructions

Ingredients

Serves 2
4 cups (1 L) chicken or vegetable stock
1 × 14 oz (400 ml) can coconut milk
2 to 4 tbsp (30 ml to 60 ml) Thai red curry paste, or to taste
½ × 14 oz (400 g) package vermicelli or other rice noodle
2 boneless skinless chicken breasts, roasted and sliced
3 green onions, sliced
1 cup (250 ml) bean sprouts
½ cup (125 ml) chopped cilantro
1 lime, cut into wedges, to serve

Instructions

  1. In a large stock pot, bring chicken stock, coconut milk and curry paste to a boil.
  2. In a separate stock pot, bring 4 cups (1 L) water to a boil. Cook noodles according to package directions. Remove from water and rinse with cold water to stop cooking. Divide noodles evenly between 2 serving bowls.
  3. Place sliced chicken over noodles and garnish with green onions, bean sprouts and cilantro. Ladle hot curry broth into each bowl over noodles. Serve hot with limes on side.
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Drink Pairings

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