Large Holiday Turkey Feast

Tip 1: Add turkey drippings to your gravy for extra flavour and depth.

Tip 2: Cooking times vary based on thickness of turkey. Take the internal temperature every 15 minutes after 1¾ hours. Remove from oven once 155ºF (68°C) for a final internal temperature of 165°F (74°C).

1. Cook Turkey (3 hours out)

• Preheat oven to 375ºF (191ºC) with a rack in the centre and one 6 inches from the top.

• Drain turkey, keep netting on and pat dry with paper towel.

• Place skin-side up in deep baking dish.

• Season well with salt and pepper.

• Cover with foil. Place on centre rack and set timer for 1 hour and 30 minutes.

• Remove foil and cook for another 25–30 minutes to an internal temperature of 155ºF (68°C), until golden.

• Rest for 10 minutes until internal temperature reaches 165°F (74°C). Cover with foil.

2. Prepare Ingredients (2¾ hours out)

• Pick and finely chop sage leaves. Roughly chop pistachios.

• Cut squash in half and use a spoon to remove seeds. Cut into 1/2 inch slices.

• Peel and slice beets into 1/2 inch rounds.

• Cut ends off radishes and slice in half.

• Peel potatoes if desired and dice into 1 inch pieces.

• Add potatoes to a large pot with enough salted water to cover 1 inch above potatoes and set aside.

• Line a baking sheet with foil and roast hazelnuts for 8–10 minutes on the top rack.

3. Prepare Stuffing (1½ hours out)

• Melt six butter patties in a second large pot over medium.

• Once hot, add onion, celery, carrot mix, poultry seasoning and half of the garlic. Cook 5–7 minutes until golden.

• Add 2¼ cups hot water and stock concentrate and bring to a boil.

• Remove from heat and stir in croutons, cranberries, sage, three quarters of the pistachios, and salt and pepper to taste.

• Transfer into second deep baking dish. Set aside.

• Carefully wipe pot clean for Step 6.

4. Cook Vegetable Medley + Stuffing (1 hour out)

• When hazelnuts are done, roughly chop and set aside.

• On same baking sheet, toss squash, beets and radish with 2 tbsp. olive oil and salt and pepper to taste.

• Place stuffing on top rack, vegetables on centre rack and cook for 40–45 minutes until veg tender and stuffing golden.

• In a small bowl, whisk together honey and balsamic vinegar.

5. Start Potatoes (50 minutes out)

• Bring pot with potatoes to a boil. Cover with lid and cook for 10–12 minutes until tender.

• Drain potatoes in a sieve and return to pot.

• Add twenty butter patties, whipping cream and roasted garlic cloves.

• Mash until desired consistency. Season to taste with salt and pepper.

• Cover with lid to keep warm.

6. Cook Sprouts (30 minutes out)

• Core apple and slice into 1/2 inch pieces.

• Heat 2 tbsp. olive oil in pot from Step 3 over medium.

• Once hot, add bacon, the remaining butter patties and garlic and cook for 1–2 minutes, until fragrant.

• Add sprouts and cook for 4–5 minutes, stirring occasionally until bright green.

• Add 2 tbsp. water and apple and cover with a lid. Cook for 2–3 minutes, until tender. Set aside.

7. Cook Gravy (20 minutes out)

• In a small pot, bring 1 litre water to a boil.

• Reduce heat to medium and whisk in turkey gravy mix.

• Season to taste with salt and pepper.

• Adjust consistency with 2 tbsp. water at a time until desired consistency is reached.

• If desired, add turkey drippings.

8. Finish + Serve (10 minutes out)

• Pick and chop parsley leaves.

• Garnish stuffing with half of the parsley and remaining pistachios.

• Toss vegetable medley with honey-balsamic mix and garnish with hazelnuts and remaining parsley.

• Garnish sprouts with crispy onions.

• Remove netting from turkey and cut into 1/2 inch slices.

• Serve family style with cranberry cherry jam.

Enjoy!