Is there a better season for Chefs?? The months of October and November bring two Thanksgivings for this American who lives in Canada! It is truly my favourite time of year.
I was in upstate New York in 2000 when I noticed a big bird slowly moving in the woods. My dog took chase – it ran about 10 feet and flew up into some branches, or I should say threw some branches. Then, the bird fell back down to the ground and kept running. It was huge! This was my first Wild Turkey spotting! Some Wild Turkey’s can reach a wing span up to 1.8 meters wide.
I have made Turkey a variety of ways and enjoy them all, except overcooked! This classic recipe is great for people of all ages. Since Thanksgiving is a family holiday, it fits perfectly into the season. Please look for a Turkey that is Hormone & Anti-Biotic free for your best quality.
Roasted Turkey with Smoked Bison Stuffing
For the Turkey:
- Hormone Free – 5 KG Bird
- Clean the Bird off the Bone into 1/4th sections. Marinade the meat overnight with 4 Tbs. Olive Oil, 2 Tbs. Fresh Thyme, Rosemary & Black Pepper.
- The next day Preheat the oven to 350 degrees – Salt the Bird and lay skin side down, cover and Roast for 45 minutes, rotate the pan and cook for 30 more minutes. The internal temperature must reach 160 degrees. Allow 20 minutes for the Bird to rest before removing from the sheet tray and carving. Slice and arrange on platter, this you can do before your guests arrive and have a beautiful platter to pass.
For the Stuffing:
I get the best Smoked Bison possible from my local Butcher – Valbella Meats here in Canmore.
- 1 Day old Baguette, cut into squares – 1’x1′
- Add 10 oz. Medium Diced Smoked Bison
- 6 oz. Onion
- 6 oz. Celery
- 1 Tbs. Fresh Thyme
- 1 teaspoon Salt and Pepper
- 4 oz. Sun Dried Cranberries
- 2 eggs
- 4 oz. Butter
- 3 Oz. Heavy Cream
- Preheat oven to 350 degrees
- Combine all the ingredients in a Bowl, mix well together – the bread should be wet.
- Place ingredients in a Glass or heavy baking dish and cover with foil. Bake for 30 minutes.
- Remove Foil and bake for 20 more minutes.
The bones from the Turkey I reserve and make a Stock that should be reduced overnight. The next day, I strain the Stock and thicken it. This is the best way to make Gravy!
Happy Thanksgiving from Bow Valley Gourmet!