Put the turkey in a shallow roasting pan. Season the inside of the turkey with salt and pepper. Add the onion and garlic inside the turkey. Brush the outside of the turkey with the butter. Add salt and pepper.
Add the broth to the pan. Bake the turkey in the oven for 1 hour at 400°F. Baste a few times.
Turn down the heat to 350°F and cook the turkey for another 2 hours to 2 hours 30 minutes until the turkey reaches an internal temperature of 170°F (77°C).
In a saucepan, melt the foie gras over medium low heat. Once the foie gras has melted, add the sherry vinegar, the cream and the turkey broth. Whisk.
Bring to a boil and cook for 2-3 minutes. Turn off the heat.
Mix the arugula with the pecans, slices of apples, olive oil and balsamic vinegar. Add salt and pepper to taste.
Serve slices of turkey with the foie gras sauce and a side of salad.
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