• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
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  • ONTARIO
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  • NEW BRUNSWICK
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  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
346
Protein:
39g
Fat:
18g
Carbohydrates:
8g
Sodium:
558mg

Credit
Jonathan Garnier

Serves: 8-12
Prep Time: 20 mins
Cook Time: 4 hrs
You can use the turkey leftovers to prepare a soup, a pot pie or sandwiches.
  1. Preheat oven, grid in the middle, at 180 °C (350 °F).
  2. In a bowl, mix butter, brown sugar, Herbes de Provence, parsley, mustard, lemon zest, tarragon, salt and pepper.
  3. Using your fingers, loosen turkey skin along breasts and legs, and evenly slide the prepared herb butter under the skin.
  4. Stuff the turkey cavity with parsley bunch and whole lemon.
  5. Put turkey in a roasting pan and add potatoes, garlic, squash, onions, white wine and salt.
  6. Cover and cook in the oven for 3 hours.
  7. Continue cooking, uncovered, for another hour, depending on the weight of the turkey, until a meat thermometer inserted in the leg reads 74°C (165 °F).

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