Holidays & Special Occasions
Canadian Thanksgiving Roast Turkey with Cranberry Sauce
Ingredients
- - 1 whole turkey (approx. 5kg / 11 lb), giblets removed
- - 100g (7 tbsp) unsalted butter, softened
- - 2 lemons, halved
- - 1 large onion, quartered
- - 4 sprigs fresh thyme, plus extra for garnish
- - 4 sprigs fresh rosemary
- - 500ml (2 cups) chicken or turkey stock
- - Salt and freshly ground black pepper, to taste
- - 350g (12 oz) fresh or frozen cranberries, for the sauce
- - 150g (3/4 cup) granulated sugar, for the sauce
- - 125ml (1/2 cup) water, for the sauce
- - Zest of 1 orange, for the sauce
Method
- Preheat the oven to 180C (350F). Pat the turkey dry inside and out with paper towels.
- Season the cavity generously with salt and pepper, then stuff with the lemon halves, onion quarters, thyme and rosemary.
- Rub the softened butter all over the outside of the turkey skin and season generously with salt and pepper.
- Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Place the turkey breast-side up on a rack in a roasting tin and pour the stock into the base of the tin.
- Roast for approximately 3-3.5 hours (roughly 20 minutes per 500g), basting every 45 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 74C (165F).
- Tent the turkey loosely with foil if the skin browns too quickly before the meat is cooked through.
- Remove from the oven and let rest, loosely tented with foil, for 20-30 minutes before carving.
- Meanwhile, make the cranberry sauce: combine the cranberries, sugar, water and orange zest in a small saucepan and simmer over medium heat for 10-12 minutes, until the berries burst and the sauce thickens. Let cool to room temperature or chill before serving.
- Carve the rested turkey and serve with the cranberry sauce alongside.
Introduction: Celebrated on the second Monday of October, several weeks earlier than the American holiday, Canadian Thanksgiving centres on a roast turkey dinner with cranberry sauce, reflecting the autumn harvest and giving thanks for the season's bounty, a tradition with roots stretching back to Martin Frobisher's 1578 expedition feasts.
Cultural Background: Celebrated on the second Monday of October, several weeks earlier than the American holiday, Canadian Thanksgiving centres on a roast turkey dinner with cranberry sauce, reflecting the autumn harvest and giving thanks for the season's bounty, a tradition with roots stretching back to Martin Frobisher's 1578 expedition feasts.
Tips: Always rest the turkey for at least 20 minutes before carving – this allows the juices to redistribute for a moister result. Use a meat thermometer rather than relying on cooking time alone, as oven variations and turkey size can significantly change the actual cooking time needed.
Variations: A brined turkey (soaked in a saltwater solution for 12-24 hours beforehand) gives an even juicier result. Some households add a splash of maple syrup to the cranberry sauce for extra sweetness. No authentic vegetarian version exists for the turkey; the cranberry sauce itself is naturally vegan.
Storage: Cooked turkey keeps refrigerated for up to 4 days, or frozen for up to 4 months; cranberry sauce keeps refrigerated for up to 2 weeks.
Reheating: Reheat sliced turkey covered in a 160C (325F) oven with a splash of stock to keep it moist, for about 15-20 minutes.
Nutrition: Per serving (turkey with sauce): approx. 420 kcal, 42g protein, 18g carbohydrate, 20g fat, 2g fibre, 340mg sodium.
FAQs:
Q: How long should I roast a turkey per kilogram?
A: As a general guide, roast for about 20 minutes per 500g (1 lb) at 180C (350F), always confirming doneness with a meat thermometer reading 74C (165F) in the thickest part of the thigh.
Q: Why does Canadian Thanksgiving fall earlier than American Thanksgiving?
A: Canadian Thanksgiving is timed to the earlier northern harvest season and has been officially fixed to the second Monday of October since 1957.