Cooking A Delicious Thanksgiving Meal

Are you dying for tips on a good thanksgiving meal to cook, or just for any day that's delicious like a thanksgiving dinner would be? Well here's a tip to try out. It's simply delicious and fun to enjoy with the family.


Lemon, Honey & Rosemary Turkey


1
9 lb Compliments Frozen Young, Grain Fed Butter (approx. 4 kg) Basted Turkey, defrosted
2 tbsp
butter, room temperature
30
1 tsp
black pepper, divided
5 mL
7
sprigs fresh Compliments Rosemary, leaves removed and chopped, stems set aside, divided
Zest and juice of 2 lemons, divided, halves set aside; plus another lemon, sliced thinly
1
medium onion, cut into wedges
1/2 cup
white wine, room temperature, divided
125 mL
3 tbsp
Compliments Liquid Honey
45 mL
1 cup
Compliments Chicken Broth, 30% Less Sodium
250 mL
2 tbsp
cornstarch
30 mL
1/4 cup
cold water
60 mL
Energy:
440 Calories
Protein:
50 g
Fat:
21 g
Carbohydrates:
7 g
Sodium:
190 mg
Cholesterol:
150 g

Preheat oven to 325°F (160°C). Rinse the turkey inside and out with cold water; blot dry with paper towel. Set aside on the counter.
In a small bowl, combine butter, half of the pepper, half of rosemary, half lemon juice and half lemon zest. Loosen the turkey skin with your fingers and spread the mixture underneath and on top of the skin.
Sprinkle remaining pepper in the cavity and insert the 4 lemon halves, remaining lemon juice, rosemary stems and onions. Tie thighs together with kitchen string. Place turkey, breast side up, on a rack in a roasting pan and insert a meat thermometer in the meatiest part of the thigh (avoid bone). Tent with foil.
Roast bird in the oven on the lowest rack for 3 hrs 15 min. In a small bowl mix 1/4 cup wine and honey, remove foil, place lemon slices on top and baste turkey with wine and honey mixture. Continue to roast for another 30 min., or until the thermometer reads 180ºF (85ºC).
Remove turkey from oven and transfer to a serving plate. Allow to stand, covered with foil, for 15 min. Meanwhile, pour pan drippings into a bowl. Allow oil to rise to the surface and skim off with a spoon. Strain the liquid using a fine strainer and reserve. Should yield 1 to 1 1/2 cups.
Place the roasting pan on the stove and heat over medium-high heat. Add remaining white wine and stir, scraping browned bits from bottom of the pan. Allow to simmer for 1 min. Add turkey drippings and chicken broth; bring to a boil. Dilute cornstarch in water and stir into sauce. Allow to boil, stirring, until sauce thickens slightly. Add remaining chopped rosemary and zest. Serve with the turkey.