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Roasted Turkey
Used with permission from the new
Ontario Seasonal Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Roasted Turkey: Serves 8 to 10
1 x 12 lb (6 kg) turkey, fresh or thawed - completely, if frozen
sea salt and freshly ground pepper
1 to 2 cups (250 to 500 mL) water or chicken broth (optional)
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Instructions
- Preheat oven to 450˚ F (230˚ C)
- Set turkey out at room temperature for 45 minutes
- Remove neck, giblets and any fat from cavity
- Rinse turkey, pat dry with paper towels and season well with lots of salt and pepper
- Place in a roasting pan and roast for 13⁄4 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh reads 170˚ F (77˚ C) and the juices run clear
- Check the turkey after 1 hour, and if drippings are becoming too dark, add 1 to 2 cups of water or chicken broth into the pan
- Remove the roasted turkey from the oven and let it rest for at least 20 minutes before carving
Wild turkeys, which are smaller and more agile flyers than domesticated turkeys, range from Central America to southern Canada. These wild turkeys were domesticated by the Mayans and remain to this day a staple ingredient in Mexican cuisine, most famously as the starring ingredient in a traditional mole. By the beginning of the 20th century, the wild turkey population had been entirely wiped out of the province by overhunting and loss of habitat, but organizations such as the National Wildlife Turkey Federation have helped to reestablish this large fowl. Wild turkeys are now a popular but highly regulated game bird in Ontario, the most prolific being the Eastern Wild Turkey (Meleagris gallopavo silvestris).
Tip
Roasted turkey is a tried-and-true traditional dish for the holiday season. For those of you that have your copy of the Ontario Seasonal Cookbook try it with side dishes like Pancetta and Pine Nut Brussels Sprouts, Maple Candied Sweet Potatoes (p. 114), Cauliflower and Potato Gratin (p. 108) or Balsamic-glazed Root Vegetables (p. 148).
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