Canadian Living - - Cook & Eat / Thanksgiving -

3 ribs cel­ery, cut in chunks 2 onions, cut in wedges 10 sprigs thyme 1 whole tur­key (5.4 to 6.3 kg) ¼ cup un­salted but­ter, soft­ened 4 to 6 sage leaves (op­tional) 2 tbsp canola oil 1 tbsp each kosher salt and pep­per Po­si­tion rack in lower third of oven; pre­heat to 450°F. Line large rimmed bak­ing sheet with over­lap­ping foil; scat­ter cel­ery, onions and thyme over pan and set large rack over veg­eta­bles.

Pat tur­key dry with pa­per towel. Re­move giblets and neck from tur­key; re­serve for use in Real Gravy. Place tur­key breast side down on cut­ting board. Us­ing poul­try shears, cut along each side of back­bone; re­move back­bone and add to giblets and neck. Turn tur­key breast side up. Press firmly on each half of tur­key breast to flat­ten.

Place tur­key on rack on pre­pared pan, breast side up; tuck wing tips un­der. Loosen breast skin and rub but­ter be­tween skin and flesh; slide in sage (if us­ing). Brush tur­key skin with oil; sprin­kle with salt and pep­per.

Roast tur­key for 70 min­utes, cov­er­ing with foil if brown­ing too quickly. Re­duce heat to 400°F; ro­tate pan and cook un­til in­stant-

read ther­mome­ter in­serted in thick­est part of breast reads 170°F and in thick­est part of thigh reads at least 180°F, 15 to 20 min­utes.

Loosely tent tur­key with foil; let rest at least 15 min­utes be­fore trans­fer­ring to cut­ting board to carve. Care­fully scrape veg­eta­bles and pan drip­pings through fine-mesh sieve into bowl; skim off ex­cess fat and re­serve pan juices for Real Gravy (see recipe be­low).

PER EACH OF 14 SERV­INGS about 340 cal, 56 g pro, 19 g to­tal fat (7 g sat. fat), trace carb (trace di­etary fi­bre, 0 g sugar), 204 mg chol, 450 mg sodium, 588 mg potas­sium. % RDI: 2% cal­cium, 9% iron, 3% vit A, 6% fo­late.

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