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Christmas Turkey https://www.metro.ca/userfiles/image/recipes/dinde-de-noel-7164.jpg PT35M PT2H00M PT50H35M
Place turkey in a large pan. In a saucepan, bring 2 cups (500 mL) of water, salt and brown sugar to a boil, and cook until sugar is completely dissolved. Off the heat, add remaining fresh water, let cool. Pour the brine over the turkey and refrigerate 48 hours. Preheat oven to 325°F (170°C) and place rack on the lowest rung. In a bowl, mix stuffing ingredients together. Remove turkey from brine and pat dry until barely damp. Place carrots and onion in the bottom of the roaster, and sit turkey on top. Fill turkey cavity with stuffing, and then tie the legs together with string. Use a brush to baste turkey with butter. Place in the oven and roast for about 2 hours, or until a meat thermometer inserted into the thigh joint reads 170°F (77°C). Baste turkey every 20 minutes or so. Add water if pan juices are too low. When turkey is cooked, strain pan juices. Spoon strained pan gravy over sliced turkey.
8
12 lb (5 kg) turkey 3/4 cup (180 mL) salt 3/4 cup (180 mL) brown sugar Stuffing
Christmas Turkey

Christmas Turkey

Rate this recipe
5 Votes
8
servings
0:35
Preparation
2:00
COOKING
50:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 12 lb
    (5 kg)
    turkey
  • 3/4 cup
    (180 mL)
    salt
  • 3/4 cup
    (180 mL)
    brown sugar

  • Stuffing
  • toulouse sausage meat


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    STUFFED ZUCCHINI

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    $5.99 /lb

    13.21/kg

    JOHNSONVILLE SAUSAGES

    JOHNSONVILLE SAUSAGES

    $3.99 ea.

    375 - 500 g SELECTED VARIETIES

  • 4
    garlic cloves minced
  • 1/2 cup
    (125 mL)
    applesauce
  • 1/2 cup
    (125 mL)
    dried apricots chopped
  • 1
    lemon zest only
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    3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE LEMONS 2 lb, PRODUCT OF SPAIN

  • carrots, peeled and cut into chunks


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    40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE

  • 1
    onion sliced
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    3 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

  • 1/3 cup
    (80 mL)
    butter
  • 398 mL
    Cordon Bleu turkey gravy
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Imprimer ma sélection

Preparation

Place turkey in a large pan.

In a saucepan, bring 2 cups (500 mL) of water, salt and brown sugar to a boil, and cook until sugar is completely dissolved. Off the heat, add remaining fresh water, let cool. Pour the brine over the turkey and refrigerate 48 hours.

Preheat oven to 325°F (170°C) and place rack on the lowest rung.

In a bowl, mix stuffing ingredients together.

Remove turkey from brine and pat dry until barely damp.

Place carrots and onion in the bottom of the roaster, and sit turkey on top.

Fill turkey cavity with stuffing, and then tie the legs together with string.

Use a brush to baste turkey with butter.

Place in the oven and roast for about 2 hours, or until a meat thermometer inserted into the thigh joint reads 170°F (77°C). Baste turkey every 20 minutes or so. Add water if pan juices are too low.

When turkey is cooked, strain pan juices. Spoon strained pan gravy over sliced turkey.

Source : Cordon Bleu

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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