2 large leeks, roughly chopped (approximately 1 cup)
3 large garlic cloves, or 2 tbsp roughly chopped
1 large bunch parsley, or ¾ cup loosely packed
1 cup white wine
1 cup turkey broth
2 tbsp salt
1 ½ tbsp pepper
2 tbsp ground sage
1 tbsp ground sweet paprika
Tip: Plan for leftovers. Add a few extra pounds on top of your count per person and plan to have leftovers from your turkey. White meat or dark, your leftovers can be a great base for healthy and nutritious lunches and dinners throughout the week.
Make sure the turkey is thawed and the giblets have been removed.
Preheat your oven to 350ºF (175ºC).
Pat the bird dry with paper towels.
Rub the turkey with olive oil, inside and out.
Combine all the spices to make a rub. Sprinkle generously onto the bird, inside and out.
Stuff the cavity with leeks, garlic and parsley.
Place the bird into your roasting pan. Add wine and turkey broth.
Roast the turkey for 3 ½ - 4 ½ hours or until the juices run clear and an instant thermometer reads 170°F (77°C) in the breast and 180°F (82°C) in the thigh.
Remove the turkey from the oven and let it rest for 20 minutes before carving.
NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.
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