Well, the kids are settling in at school now, and that means Thanksgiving is right around the corner! I always look forward to spending time and making memories with my family every Thanksgiving, even though I dread all the food prep and cooking and washing up to come. Like many families, turkey will be the centrepiece of our traditional Thanksgiving meal. Whether you’re a novice cook or a seasoned pro in the kitchen, Canadian turkey can help you create a Thanksgiving meal to remember.
If you’ve never roasted a whole turkey before (or you need a refresher), Canadian Turkey’s Whole Bird Turkey Calculator will help you figure out what size you need, thawing time, and cooking time. Then check out their Turkey Basics for step-by-step videos that will break down all the basics like how to buy, thaw, stuff, roast, and carve so you can master all the steps needed to make your perfect roast Thanksgiving bird. You might be surprised at how simple it can be!
I have to admit I’m partial to having a whole roast turkey on the table. Because leftovers, of course. Turkey sandwiches, turkey soup, turkey salad… yum! More turkey for my family, less cooking for me! If you need some ideas for all the delicious things you can make with your leftovers this year, check out Canadian Turkey’s Leftovers recipes for inspiration. Nothing boring about leftovers anymore!
But families today come in all shapes and sizes, and I love how many different ways there are to prepare a celebratory turkey dinner that will fit your needs. For a family of four, you could try roasting a half turkey instead. It’s just as delicious and festive as a whole bird, but half the size.
Or maybe you’re planning a smaller meal and need some inspiration. Check out this Sundried Tomato & Greens Stuffed Turkey Breast Roast recipe. Served with some new potatoes and veggies on the side, this creative and healthy dish will make a gorgeous Thanksgiving feast on a smaller scale.
- 3-4 lbs. large boneless Canadian turkey breast
- 1 tsp. olive oil
- 1 cup breadcrumbs (can use gluten-free)
- 2 heads rapini
- 12-15 sundried tomatoes, diced
- 3 garlic cloves, sliced thinly
- 2 eggs, beaten
- 3 tbsp. Parmesan cheese
- ½ cup toasted pine nuts
- ½ cup white wine
- ½ tsp. each ground rosemary, sage and thyme
- Salt and pepper to taste
- Wash the rapini and trim the stems.
- Heat a large pot of salted water until boiling. Add the rapini and boil for 5 minutes until they are tender and cooked through. Drain and set aside to cool. Once the rapini have cooled, chop roughly.
- Butterfly the turkey breast. To butterfly, turn the turkey breast over, skin side down and lay it flat on your cutting board. Using a sharp knife, position it parallel to the meat. Cut through the thickest part of the breast along the full length of the breast but not all the way through, leaving about ¾ of an inch intact. Unfold so the meat opens like a book. Cover with plastic wrap and pound any thick areas with a meat mallet until the breast is fairly even in thickness.
- Season the turkey breast with salt and pepper to taste. Sprinkle with herbs.
- Heat olive oil in a non-stick fry pan over medium heat. Add rapini, salt and pepper to taste and garlic. Sauté for 2-4 minutes. Remove from heat and let cool.
- To make the stuffing, add sundried tomatoes, rapini, bread crumbs, pine nuts, parmesan cheese and eggs to a bowl and mix to combine.
- Spread stuffing mixture evenly across turkey breast. Roll up into a roast and tie with butcher's twine to secure.
- Place roast and wine in a roasting pan. Roast in the oven at 350°F for 1 hr.–1¼ hr. until the roast is cooked through and a meat thermometer reads 165°F (74°C).
- Rest for 20 minutes before slicing and serving.
- You can substitute any of your favourite greens for rapini in this recipe. Try using spinach or Swiss chard if you have these on hand. Leftover roast makes a great sandwich for lunch the next day. Take a piece of roast and some sliced tomatoes and serve in a bun.
5 Ways to Master Thanksgiving Prep and Planning
Believe me, I know that prepping a full Thanksgiving meal takes a lot of time and preparation! That’s why I’m sharing these tips from Canadian Turkey for making your day a little less stressful and giving you more time with the family.
- Get a head start on your meal! You can prep all of your staples like onions, celery and carrots up to 3 days beforehand. Dice and store in storage bags. Green beans, squash and salad greens can be washed, trimmed, and chopped beforehand. Store these in storage bags for ready-to-cook sides.
- For a large, crowd consider serving a buffet-style meal. Spread your dishes out in the kitchen or dining room and let people self-serve and mingle while they eat for an easier-to-serve, fun meal with a casual feel.
- To cut down on cooking time, cook your stuffing on the side. This way you can get more of your favourite crunchy bits while cutting down on cooking time in the oven.
- Plan ahead and make a ‘smart’ shopping list. Organize it by staples you can buy in advance and perishables you need to buy a few days before, then organize according to sections of the grocery store. This will make grocery shopping a breeze and save you precious time.
- Look for make-ahead sides that you can make a day or two beforehand and taste delicious re-heated. Bookmark Canadian Turkey‘s website full of delicious and reliable turkey recipes and resources so you’re ready for the big day!
Turkey makes Thanksgiving simple and delicious. Visit Canadian Turkey to find the perfect recipe to create your Thanksgiving tradition!
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Disclosure: This post was sponsored by Canadian Turkey. Nevertheless, all opinions expressed are completely honest and my own. Your experience may differ.