Using the Alberta Nutrition Guidelines, this recipe is:
choose most often
Per 75 g serving: 170 calories, 8 g fat ( 2. 5 g saturated fat,
0 g trans fat) 130 mg sodium, 0 g carbohydrate, 0 g fibre, 30 g protein
Pour pan drippings into a separator and use only the juice to make gravy; discard the
fat. After carving the turkey, clean the meat from the carcass and save the bones to
make your own broth. It’s very frugal, freezes beautifully and you’ll have a delicious
base for future soups and sauces.
Stuffing your bird with one of these classic flavour combinations will give you a
juicy turkey with truly tasty gravy.
Apple and sage stuffing:
2 onions, peeled and halved
2 apples, halved
1 celery stick, chopped
10 fresh sage leaves
4 garlic bulbs, smashed
Citrus and rosemary stuffing:
1 orange, halved
1 lemon, halved
1 onion, peeled and halved
6 rosemary branches
6 bay leaves
1 15 lb. ( 7. 5 kg) turkey
3 Tbsp ( 45 ml) olive or canola oil to
1 tsp ( 5 ml) salt
1 tsp ( 5 ml) freshly ground pepper
1 tsp ( 5 ml) dried sage
1 tsp ( 5 ml) summer savory
Preheat oven to 450 (230°C).
Remove giblets and neck from the
cavity and pat dry. Rub inside and
out with olive oil and sprinkle with
salt, pepper, sage and summer
Fill cavity with either stuffing
and tie legs together. Place turkey
breast-side up on rack in roasting
pan and cook 20 minutes.
Reduce heat to 350 (176°C)
for 2. 5 to 3 hours or until a
thermometer inserted into thickest
part of thigh reads 180 (82°C) and
the juices run clear. Limit basting
with pan juices to once an hour to
keep oven temperature constant.
When done, remove and cover
with foil. Let stand 30 to 45
minutes before carving.
Serves 8 to 10.