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1
Nutritional Information

Per serving

Calories:
580 (1/12th recipe)
Protein:
84 g
Fat:
34 g
Carbohydrates:
39 g
Sodium:
2300 mg

Credit
Turkey Farmers of Canada

Serves: 12
Cook Time: 3.50 hrs
Leaving the onion skins on for the roasting pan will create a darker jus. The dressing can be made a day in advance and then re-heated at 350F for 20min.

Prep time: 24 hr to brine; 20 min to prepare turkey

  Step 1 – Brine the turkey
  1. In a large stock pot mix together the pickle brine, Caesar mix, salt, sugar, Worcestershire and water until the salt and sugar dissolves.
  2. Slowly, submerge the entire turkey in the brine so it’s completey covered with liquid. Cover with a lid and place in the fridge for 24hrs.
Step 2 – Prep the turkey for roasting
  1. Preheat oven to 350F
  2. Remove the turkey from the refrigerator and pour out all of the brine.
  3. Line the bottom of a roasting pan with the celery, onion and parsley along with 1 cup of water and rest the turkey on top,
  4. Dry the surface of the turkey really well with paper towels.
  5. Brush the turkey liberally with the melted butter.
  6. Mix together the Caesar rimmer seasoning and paprika and sprinkle over the entire turkey, inside and out.
  7. Place in the middle rack of the oven and cook for 3 ½ hrs, basting every hour. Cook until a meat thermometre, in the thickest part of the inner thigh (not touching bone) reads 170F.
  8. Remove the turkey from the oven and tent with aluminum foil.  Let the turkey rest for 30-45min.
Step 3 - Make the dressing
  1. Preheat oven to 350F
  2. Place a large skillet over medium heat and add the canol oil, onion and celery.  Cook, stirring occasionally until the vegetables are soft and transluscent.
  3. Add the vodka and cook until the liquid evaporates.
  4. Add the stock, celery seed, pepperettes, pickles, Worcestershire, and bring to a simmer. Cook for 5min until the liquid has reduced by half .
  5. Add the bread to a large mixing bowl along with the the vegetable and pickle mixture.  Stir in the parsley and ground pepper.
  6. Spray a 9x11 baking pan with non-stick spray.  Add the stuffing to the pan and distrbute it evenly.
  7. Cover the pan with tinfoil and cook for 25min. Then remove the foil and cook for another 15min.
Step 4 - Caesar jus
  1. Skim some of the fat off the top of the drippings.
  2. Add the drippings, caesar mix, vodka and Worcestershire to a medium pot and bring to a simmer.  Cook for 5min.
  3. In a small bowl whisk together the flour and cold water to create a flour slurry.
  4. Quickly whisk the slurry into the jus mixture and simmer for 3min or until it’s thickened slightly.

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