• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES

Credit
Wink11

Serves: 8-12
Prep Time: 60 mins
Cook Time: 4 hrs
Prepare Turkey:
  1. Make sure the turkey is thawed and the giblets and neck have been removed.
  2. Preheat your oven to 350°F.
  3. Pat the bird dry with paper towels.
  4. Rub the turkey with olive oil, inside and out.
  5. Combine all spices to make a rub. Sprinkle generously onto the bird, inside and out.
  6. Place the bird into your roasting pan. Add the wine and the broth.
  7. Roast the turkey for 4 – 4 ½ hours, until the juices run clear and an instant thermometer reads 170°F in the breast and 180°F in the thigh.
  8. Generously apply glaze directly onto the turkey in the last 30 minutes of cooking. Return the turkey to the oven and then re-apply in the last five minutes of cooking.
  9. Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
NOTE:     Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.   Prepare Glaze While Turkey is Cooking:
  1. Combine all ingredients in a small saucepan.
  2. Bring to a simmer for 20 – 30 minutes until glaze is thick and syrupy. Remove fresh thyme stems and discard.  If you are using a chunkier style of apple butter and you want a smoother glaze, use a hand blender to blend the glaze until smooth.
  3. Can be made up to 1 week ahead.
 

Bon Appetit! Take a photo and share this recipe #CanadianTurkey