The holidays are just around the corner, and it’s time to talk turkey! For me and my family, Christmas dinner just wouldn’t be the same without some Canadian turkey on the table. We’ve got six weeks to go, and that means lots of holiday parties, family get-togethers, and festive celebrations leading up to the big day. Turkey is a tasty, nutritious, and economical option for all your holiday meals!
But when you have family and friends over, you don’t want to spend all day in the kitchen prepping your meal and roasting a whole bird. Plan to make some of your dishes in advance, and this “Make it Faster” Festive Carved Turkey recipe will help you put a gorgeous carved roast turkey on your table in less than two hours. You’ll have more time to spend with your guests, and still present them with a stunning meal that will satisfy a hungry crowd.
“Make it Faster” Festive Carved Turkey
- 1 cup roughly chopped carrots
- 1 cup roughly chopped celery
- 1 cup roughly chopped onion
- 2 tbsp olive oil
- 6 cloves garlic peeled
- 1 14 -16 lb turkey broken down into parts OR
- 2 large legs 2 large thighs and 2 large bone-in breasts
- 6 tablespoons butter melted
- 1 cup broth
- ½ cup white wine
- 1 tbsp each of paprika thyme, sage, oregano and garlic powder
- salt and pepper to season
- fresh rosemary and thyme optional
- Set your oven to 425F.
- Place your carrots, celery, onions and garlic in a large roasting pan.
- Dress with olive oil and a light sprinkle of salt and pepper.
- Pat the turkey parts dry with a paper towel.
- Combine dry spices to make a rub. Sprinkle generously on both sides of the turkey parts.
- Spread your turkey parts skin side up around the pan. Make sure to leave room between the pieces to allow heat to circulate.
- If using any fresh herbs, tuck in around the parts.
- Add the broth and white wine.
- Roast turkey for 30 minutes at 425F.
- Lower heat to 350F and cook for an additional 1- 1½ hours until an instant thermometer inserted into the thickest part of the breast reads 170F.
- Remove from heat and tent for thirty minutes before carving.
Tuck garlic under turkey parts to ensure they don’t burn.
Get your local butcher to break down your turkey for you. This is an economical way to use a whole bird for parts, with no extra work for you!
Make sure to get the carcass, neck and wings from your butcher to make a rich and tasty turkey stock.
If your local grocer doesn’t have a butcher on site, you can use turkey parts for this recipe. Make sure to stock up on extra dark or white meat, depending on what your family prefers.
Make a quick gravy: Pour off pan juices and let sit for 2-3 minutes until fat rises to the top. Skim off fat. Blend together remaining pan juices and vegetables to make a delicious gravy. Add a ½ - ¾ cup of broth or milk, 2 tbsps of cornstarch and heat until thickened to desired consistency.
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Disclosure: This is a sponsored conversation. All opinions expressed are completely honest and my own. Your experience may differ.