  In the U.S., recipes like the one for this pecan-crusted turkey with praline sauce are common. Find the recipe at turkeyfarmersofcanada.ca. (Courtesy of Turkey Farmers of Canada) |
It's that time of year to give thanks.
With the season gently slipping from summer to fall, Canadians are getting the bibs out for Thanksgiving, coming up fast next week.
And research shows we'll be celebrating the old-fashioned way -- with family by our side, and with turkey and all the trimmings.
"Thanksgiving is about coming together," says Heather Nahatchewitz of Turkey Farmers of Canada. "And ... nothing symbolizes this tradition better than turkey."
Planning's the key, and will help alleviate any stress associated with roasting the perfect bird, adds Nahatchewitz. "Buy a suitably sized turkey by counting one lb. (250 g) of turkey per adult, or a bit more if you want leftovers.
If you have purchased a fresh whole turkey, remove giblets and refrigerate in a covered container for use within two to three days."
Roasting is easy: Calculate 15 minutes per lb. at 325F (160C). Let stand 15-20 minutes before carving, which will surely let everyone know that dinner is ready. (Note -- after cooking, keep turkey hot, above 140F (60C), or refrigerate below 40F (4C). Do not leave at room temperature for more than two hours! )
For more tips visit turkeyfarmersofcanada.ca and turkeyrecipes.ca for terrific leftover ideas.
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THE PERFECT ROAST TURKEY
Wondering how to cook a perfect turkey? Follow these helpful tips adapted from the Turkey Farmers of Canada:
Preheat oven to 325F (160C). Remove turkey giblets and neck; rinse turkey and pat dry. Add salt and pepper. If using stuffing spoon lightly into turkey (don't pack it in -- stuffing expands during cooking.) Rub or brush turkey with melted butter or vegetable oil.
Place turkey breast-side-up on a rack in a shallow roasting pan. Insert meat thermometer in deepest part of inner thigh, but not touching the bone. Roast uncovered, or loosely covered with foil. If you choose to baste your turkey, limit number of times you open and close oven (once an hour is sufficient). Turkey is cooked when meat thermometer reads 170F (77C) for an unstuffed turkey or 180F (82C) for a stuffed turkey, and juices run clear. Remove when cooking is completed and let stand 20 minutes before carving to allow juices to set.
GRAVY 101
When your turkey is done, pour drippings into a bowl, leaving all brown particles in pan. Let fat rise to top and skim off. Set juices to side.
Measure 1/4 cup (50 ml) fat back into roasting pan and place over low heat.
Blend in 1/4 cup (50 ml) flour and cook until slightly brown and bubbly. Stir in 2 cups (500 mL) liquid (reserved juices, plus broth, milk or water) until smooth.
Scrape brown particles from bottom of pan and cook, stirring until mixture is thick.
Season to taste with salt and pepper.
Serve hot, refrigerate or freeze leftovers.
TURKEY AROUND THE WORLD
Turkey Farmers of Canada checked various food trends across the globe and came out with a gangbuster selection of recipes reflecting the various countries. Try this recipe from South Asia:
BUTTER TURKEY
2 lb. (910 g) turkey breast, skinless and boneless cut into 1-inch (2.5 cm) cubes
1 tsp. (5 ml) salt
2 Tbsp. butter (30 ml)
1 onion, chopped
1/2 tsp. (2 ml) cinnamon
1 clove garlic, minced
1/2 tsp. (2 ml) turmeric
1 tsp. (5 ml) chili powder
2 Tbsp. ground almonds
1 can (16 oz./454g) whole peeled tomatoes
1 Tbsp. (15ml) tomato paste
1 Tbsp. (15ml) yogurt
2 Tbsp. (30ml) coriander, chopped
Season turkey cubes with salt. In a large pot on medium, heat oil and saute turkey until browned, about 3 to 4 minutes.
Remove turkey from pan and set aside. Set heat to medium-low and melt butter in pot. Add onion and cinnamon and saute until onion is soft and translucent.
Add remaining ingredients, except coriander, and mix well. Bring sauce to a boil and then reduce to simmer for five minutes.
Add turkey back into sauce and continue to simmer until turkey is cooked through, about 15 to 20 minutes. Remove from heat and add coriander. Serve over basmati rice.
Serves 4.
Visit www.canoe.ca/turkeytravels to find more turkey recipes from around the world.
DID YOU KNOW
A 100-gram serving of roasted white turkey meat contains only 130 calories and one gram of fat, while packing an amazing 30 grams of protein.
A 100-gram serving is about the size and thickness of a new deck of cards.
rita.demontis@sunmedia.ca
