ROASTED TURKEY

DR. BONNIE HENRY SAUCE ROASTED TURKEY RECIPE!

ROASTED TURKEY RECIPE with Dr. Henry Gourmet BBQ Sauce

16 portions

One 8-9 kg (18-20 lbs) fresh local Organic Turkey

Ingredients
2 tbls. vegetable oil
3 cups chopped celery with leaves
2 cups chopped onions
450 g (1 lb) Bulk country pork sausage (broken into pieces) – optional
2 tart local apples, cut into ½ inch cubes
1 cup local Fraser Valley organic hazelnuts, toasted, skinned and chopped
1 cup dried local cranberries
6 cups yesterday’s best French bread cubes
or – we love Terra Breads Rosemary & Olive oil!
1 tsp. salt
1 tsp. dried thyme leaves
1 tsp. crumbled sage leaves
freshly ground black pepper to taste
1 cup “Dr. Bonnie Henry Whisky Sauce”
1 cup top quality chicken or vegetable stock
3 ribs celery halved crosswise
1 onion, quartered
1 large carrot, peeled and quartered
3-½ cups water
8 tbls. unsalted butter, melted
¾ cup “Dr. Henry Canadian Whisky Sauce”
¼ cup unbleached all-purpose flour
salt & freshly ground black pepper to taste

PREPARE STUFFING
Heat oil in a large skillet and sauté celery and onions over low heat until softened and golden, about 10 minutes. Add sausage and cook until lightly browned about 10 minutes. Add to the vegetables in the bowl, and stir the apples, hazelnuts, cranberries. Add bread and seasonings and toss lightly. Add Dr. Bonnie Henry Canadian Whisky Sauce and stock and toss well.

PREHEAT OVEN to 325 °F

PREPARE TURKEY
Rinse turkey and pat dry. Stuff the cavity loosely with about 7 cups of stuffing. Skewer or sew shut. Stuff neck area with 3 cups of stuffing. Secure neck skin flap under turkey.

Arrange a bed of celery, onion and carrot pieces in a large roasting pan. Gently place the turkey on the vegetables, and arrange the neck and gizzard alongside. Pour 3 cups of water into the pan.

ROASTING TURKEY
Please the roasting pan in the preheated oven. Roast the turkey for 4 hours. Basting with “Dr. Bonnie Henry Whisky Sauce“. Repeat basting every 15 minutes until Turkey has cooked for a total of 5 hours. Transfer from oven to a heated platter and allow to rest 25 minutes before carving.

GRAVY
While turkey is resting, strain the pan juices into a saucepan – you should have 4 cups – otherwise add additional water or stock. Bring to a simmer. Stir flour and remaining ½ cup water in a small bowl until smooth. Whisk this into the pan juices. Season with salt & pepper and additional “Dr. Bonnie Henry Whisky Sauce” to taste.

ADMIT IT,
YOUR TURKEY WANTS OUR DR. BONNIE HENRY WHISKY SAUCE!

Enjoy!


Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier