🍽 Recipe of the Week features Fresh Local Grade A Whole Turkey

👇🏻 Here’s a market fresh meal idea:

Ingredients:

For the Turkey

– 1 Whole Fresh Grade A Ontario Turkey (10–14 lbs) – available at Schinkels’ Meat Market

– 3 tbsp olive oil or melted butter

– Salt and freshly ground black pepper, to taste

– 2 onions, quartered

– 2 carrots, roughly chopped

– 2 celery stalks, roughly chopped

– 2 cups chicken or turkey broth

For the Stuffing

– 10 cups day-old bread, cubed (white or mixed)

– 1 cup butter

– 2 cups onion, finely chopped

– 1½ cups celery, finely chopped

– 2 cloves garlic, minced

– 1 tbsp poultry seasoning (or mix of sage, thyme & rosemary)

– 1 tsp salt

– ½ tsp black pepper

– 1–1½ cups chicken broth (enough to moisten bread)

– Optional: ½ cup chopped parsley or diced apple for a touch of sweetness

For the Gravy

– ¼ cup butter

– ¼ cup all-purpose flour

– 3–4 cups turkey drippings (plus extra broth if needed)

– Salt & pepper to taste

Directions:

Prepare the Turkey

1. Preheat oven to 325°F (165°C).

2. Remove giblets and neck from turkey cavity (save for stock if desired).

3. Rinse the turkey inside and out under cold water and pat completely dry with paper towels.

4. Rub the skin all over with olive oil or melted butter, then season generously with salt and pepper.

Make the Stuffing

1. In a large skillet, melt butter over medium heat.

2. Add onion, celery, and garlic; sauté 6–8 minutes until softened.

3. Stir in poultry seasoning, salt, and pepper.

4. Add bread cubes to a large bowl and pour the cooked mixture over top.

5. Gradually add chicken broth until bread is moistened but not soggy. Mix well.

6. Cool stuffing slightly before spooning into the turkey cavity (do not overpack).

Roast the Turkey

1. Place chopped onion, carrot, and celery in the bottom of a large roasting pan.

2. Set the stuffed turkey on top, breast side up.

3. Tie the legs together with kitchen twine and tuck wings under the body.

4. Pour 2 cups broth into the pan.

5. Roast, uncovered, for 3½ to 4½ hours, or until the internal temperature reaches 170°F (77°C) in the thickest part of the thigh and 165°F (74°C) in the stuffing.

6. Baste the turkey every 45–60 minutes with pan juices.

7. If skin begins to darken too quickly, cover loosely with foil.

Make the Gravy

1. When turkey is done, transfer to a cutting board and tent loosely with foil for 20–30 minutes.

2. Strain the pan drippings and skim off excess fat.

3. In a saucepan, melt butter over medium heat. Stir in flour to make a roux; cook for 2 minutes.

4. Gradually whisk in the strained drippings (plus broth if needed) until smooth and thickened.

5. Season with salt and pepper to taste.

Serve & Celebrate

Carve the turkey, scoop out the stuffing, and drizzle everything with warm pan gravy. Serve alongside your favourite sides like mashed potatoes, roasted vegetables, and cranberry sauce.

✨ Tip: For extra flavour, try Schinkels’ Turkey Brine & Rub Kit before roasting — it locks in moisture and adds incredible seasoning.

👉🏻 See more recipes at schinkels.com