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Roast Turkey with Hot Pepper Butter https://www.metro.ca/userfiles/image/recipes/dindon-roti-beurre-piments-5140.jpg PT25M PT3H00M PT3H40M
Flavoured butter: Combine ingredients and chill in the refrigerator. Preheat oven to 325°F (160°C). Turkey: Salt and pepper turkey inside and out. Slide pieces of flavoured butter between skin and meat, being careful not to tear skin. Squeeze lemon juice over the turkey. Put the turkey in a large roasting pan. Roast until a meat thermometer inserted in the turkey registers 180°F (82°C). Transfer turkey to a platter, cover with a sheet of foil and let rest 15 minutes before carving. Gravy: Brown onion and celery in pan juices on high heat. Sprinkle flour over top and stir it in. Add seasonings. Add chicken broth and cook for another 4 minutes. Strain gravy and serve with turkey.
10
1/4 lb (115 g) butter 2 Tbsp. (30 mL) chopped hot pepper or harissa sauce turkey: 4 1/2 kg fresh whole turkey 1 lemon 1 onion, chopped 1 stalk celery, finely sliced lengthways, then cut into 1/2 in. (1 cm) lengths 1/4 cup (60 mL) all-purpose flour 1 tsp. (5 mL) basil 1/2 tsp. (2 mL) celery seeds 1/2 tsp. (2 mL) thyme 2 cups (500 mL) hot chicken broth
Roast Turkey with Hot Pepper Butter

Roast Turkey with Hot Pepper Butter

Rate this recipe
8 Votes
10
servings
0:25
Preparation
3:00
COOKING
3:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • flavoured butter:
  • 1/4 lb
    (115 g)
    butter
  • 2 Tbsp.
    (30 mL)
    chopped hot pepper or harissa sauce

  • turkey:

  • as needed salt and pepper
  • 4 1/2 kg
    fresh whole turkey
  • 1
    lemon

  • gravy :
  • 1
    onion, chopped
  • 1
    stalk celery, finely sliced lengthways, then cut into 1/2 in. (1 cm) lengths
  • 1/4 cup
    (60 mL)
    all-purpose flour
  • 1 tsp.
    (5 mL)
    basil
  • 1/2 tsp.
    (2 mL)
    celery seeds
  • 1/2 tsp.
    (2 mL)
    thyme
  • 2 cups
    (500 mL)
    hot chicken broth

  • To taste salt and pepper
Imprimer ma sélection

Preparation

Flavoured butter:

Combine ingredients and chill in the refrigerator.

Preheat oven to 325°F (160°C).

Turkey:

Salt and pepper turkey inside and out.

Slide pieces of flavoured butter between skin and meat, being careful not to tear skin.

Squeeze lemon juice over the turkey.

Put the turkey in a large roasting pan.

Roast until a meat thermometer inserted in the turkey registers 180°F (82°C).

Transfer turkey to a platter, cover with a sheet of foil and let rest 15 minutes before carving.

Gravy:

Brown onion and celery in pan juices on high heat.

Sprinkle flour over top and stir it in. Add seasonings.

Add chicken broth and cook for another 4 minutes.

Strain gravy and serve with turkey.

Source : Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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