Thanksgiving is upon us, and it is not a proper Thanksgiving without thinking turkey! Celebrity Chef Lynn Crawford has dreamed up three unique turkey recipes to inspire this year’s dinner spread, each with their own unique twist on the classic Thanksgiving feast. Maple and Cider Brined Whole Roasted Turkey with Apple Thyme Chutney provides a warm, festive sweetness that complements the savoury texture of the turkey.
There’s bound to be a recipe the whole family can enjoy. No need to choose just one – save these delicious recipes for celebrations year-round! Keep checking back for more delicious recipes from Lynn Crawford and for Thanksgiving turkey tricks and tips visit ThinkTurkey.ca.
Prep time: 30 minutes
Cooking Time: 4 hours 30 minutes
1 whole fresh turkey, 12-14 lbs
For the Brine:
2 litres good-quality apple cider
4 cups water
½ cup packed brown sugar
½ cup maple syrup
1 cup kosher salt
1 Tbsp black peppercorns
2 medium white onions, quartered
6 cloves garlic, crushed
2 oranges, sliced
4 bay leaves
1 bunch parsley leaves, divided
1 bunch thyme, divided
1 bunch fresh sage leaves, divided
2 cups ice
Freshly ground black pepper
1 medium white onion, cut into large wedges
1 apple, quartered
1 head garlic, halved
2 Tbsp olive oil
1 cup apple cider
1 cup turkey broth
1 cup good-quality apple cider
1 cup turkey broth
1/2 cup maple syrup
¼ cup packed brown sugar
1 Tbsp Dijon Mustard
6 Tbsp unsalted butter
A couple strips orange rind
Salt and freshly ground black pepper
Apple Thyme Chutney:
2 Tbsp unsalted butter
1 medium white onion, finely chopped
4 apples, peeled, cored and cut into ½-inch cubes
¼ cup cider vinegar
2 Tbsp dark brown sugar
1 Tbsp grainy mustard
1 tsp chopped thyme
Salt and pepper
For the turkey:
- The night before you plan to cook your turkey, make the brine.
- In a large pot over medium heat, bring the apple cider, water, brown sugar, maple syrup, peppercorns, onions, garlic, and orange to a boil and let boil until sugar and salt are dissolved, about 15 minutes. Add the bay leaves, half of the parsley, thyme and sage and continue to boil for 2 minutes. Remove the pot from the heat and let cool to room temperature.
- Place turkey in a brine bag or in a stock pot big enough to hold your turkey and pour brine over turkey, add the ice cubes, making sure it’s completely covered. Refrigerate overnight.
- When ready to roast turkey, preheat the oven to 350°F.
- Remove turkey from brine, pat dry with paper towels and discard the brine.
- Season the cavity well with salt and pepper, then stuff cavity with the onion, apple, garlic and remaining herbs. Brush olive oil over the entire bird and season with salt and pepper. Tie legs together with kitchen twine.
- Place the turkey into your roasting pan. Add the turkey broth and cider.
- Roast the turkey for 3 ½ – 4 ½ hours or until the juices run clear and an instant thermometer reads 165°F. The temperature will go up 5 to 10 degrees as it rests.
- Remove the turkey from the oven and let it rest for 20 minutes before carving.
For the chutney:
- Place a small saucepot over medium-high heat. Add the apple cider, turkey broth, maple syrup, brown sugar, mustard, butter and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time.
- In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, until caramelized, about 8 minutes. Add the apples, vinegar, brown sugar, mustard and thyme. Stir well to combine. Cook for about 3 minutes, until the apples have softened. Season with salt and pepper. Cool and refrigerate in a sealed container for up to 1 week.
Protein: 88 g
Carbs: 31 g
Fat 51 g
Sodium 1,005 mg
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