This year, the Canadian Thanksgiving holiday fell on Monday October 11th, 2010 – about six weeks earlier than our American friends’ Thanksgiving.  Our family gathered at our house for a traditional Thanksgiving Turkey dinner, which I was responsible for making.  I had enough time to make a video recipe for Thanksgiving Roast Turkey.  However, with all the things that needed to be done to prepare the dinner, I served the turkey before I could take a picture of it.  So instead, what I have to show you is a picture of the Hot Turkey and Gravy Sandwiches we enjoyed for leftovers.

Roast Turkey Leftover Sandwich

Click the link for the complete recipe and HD video for the recipe on how to make Roast Turkey that your family will truly enjoy!

High Definition Video Presented Here:

Preparation time: 30 minutes

Cooking time: 4 1/2 hours

Serves: 8-10 people

Thanksgiving Roast Turkey ready for the oven:

Turkey Ready for Roasting

Ingredients:

• 1 turkey (I used an 18lb/8kg turkey) preferably chilled and not frozen.  Frozen turkeys take days to thaw in the fridge
• 4 yellow onions, peeled and cut into 1/2 inch slices
• 3 carrots, chopped into 1/2 inch pieces
• 2 stalks of celery (optional)
• 4-5 sprigs of fresh rosemary, thyme, and oregano herbs – stalks removed
• 1/2 cup of butter at room temperature
• 1 tbsp of paprika powder
• Salt and pepper

Directions:

1. Remove the neck and giblets (innards, usually in a small plastic bag) from inside the Turkey.  Rinse off the turkey inside and out with cold water
2. In the roasting pan, place onions, carrots, celery, and half of the herbs into the bottom of the pan
3. Place turkey neck into bottom of the pan
4. Stuff the inside of the turkey with your favorite stuffing
5. Place turkey on roasting pan, breast side up
6. Using the room temperature butter, mix remaining herbs and paprika powder to create a compound butter.  Spoon the compound butter between the skin and meat of the turkey from the bottom cavity of the turkey, making sure to place ample compound butter on the breast, thigh, and turkey drumsticks
7. Rub outside of the turkey with plain butter, and season with salt and pepper
8. Tuck legs into the skin that they were originally in when you unwrapped bird.  Tie drumsticks together using butcher’s twine if necessary.  Fold wings underneath the turkey’s back to make the turkey as ‘compact’ as possible.
9. Insert a meat thermometer deep into the thickest part of the turkey breast or thigh. Make sure it does not touch the bone or the temperature reading will be off
10. Bake at 325°F / 163 °C until the internal turkey temperature reads 170 in the breast or 180 °F in the thigh when measured with a meat thermometer.  You can also tell when the turkey is done when the drumsticks twist away from the body and come off easily, and the juices from the turkey run clear and not bloody
11. Remove the turkey and let it rest for 20-30 minutes on a cutting board while covered with tin foil.  Your cutting board should have a lip around the edge to catch the juices that will pour out of the bird when you carve it.
12. Carve and enjoy!

Turkey Drippings Gravy Recipe:

If you followed the instructions above and especially if you took the time to make the compound butter, and layer the bottom of the roasting tray with a Mirepoix (the French name for a combination of onions, carrots, and celery) then you are all set for a terrific gravy.

Makes about 2 1/2 to 3 cups, or 8-10 servings

Gravy Ingredients:

• Drippings (liquid) from the roasting pan
• 2 cups of chicken stock – or 1 cup of chicken stock and 1 cup of white wine
• 2 tablespoons of flour
• 2 tablespoons of cold water
• 1/4 cup of table cream
• salt and pepper

Gravy Directions:

1. Strain the drippings in the roasting pan through a strainer into a small (2 qt / 2 L) sauce pan.  This is the base for your gravy
2. Let stand for 3-5 minutes, and then using a large ladle or spoon, remove the fat that gathers at the top of the sauce pan and discard it
3. Add the chicken stock or chicken and wine to the gravy
4. Dissolve the flour in cold water and add to the gravy
5. Add the table cream and mix well
6. Season with salt and pepper to your liking
7. Bring the gravy to a boil, and immediately turn heat down and allow to cool.  The gravy will thicken once it’s brought to boil and cools down
8. Pour gravy into gravy boat to serve