Since 1879, Canucks far and wide have celebrated Thanksgiving on the second Monday of October. Preceding the American Thanksgiving, the Canadian holiday recognizes an earlier harvest due to colder temperatures. Minus the Pilgrims and the Mayflower, Thanksgiving in Canada still celebrates a time for gratitude, family, friends, and above all: feasting!
Thanks to decades of innovation, our greenhouse grown produce is available year round, but we still appreciate the fall harvest. It’s a time to celebrate months of hard work, patience, and the opportunity to have a full day to observe the bountiful season with our friends and family.
The spotlight of this holiday? The meal of course! What’s more exciting than warm rolls, fluffy mashed potatoes, and of course GRAVY! And we can’t forget about gravy’s favorite companion: juicy, tender turkey. You can certainly do a classic roasted bird, but if you want to put a twist on a traditional turkey gobble, give Roger Mooking’s Turkey Porchetta a try – aromatic and beautiful to cut and serve, you’ll want to serve this dish all year long!
2 turkey legs 1 turkey breast, boneless, skin on ¼ tsp kosher salt ¼ tsp freshly ground black pepper 2 Tbsp Dijon mustard 1 Tbsp fresh sage, chopped 2 Tbsp fresh oregano, chopped ¼ C dried cranberries ¼ C walnuts, chopped ¼ C Sweet Twister Peppers, diced ½ C butter 1 C water 3 garlic cloves, smashed, skin still on ½ cooking onion, unpeeled, cut in chunks
Gravy ½ Tbsp unsalted butter 1 Tbsp all-purpose flour ¾ C chicken stock 4 sprigs fresh oregano
Preheat oven to 350 F.
Season turkey legs with salt and pepper. Place breast on a cutting board, skin side down. Make a butterfly cut with the breast still intact. With skin side still facing down, smear mustard evenly over the inside of the meat. Sprinkle herbs, cranberries, walnuts and Sweet Twister™ peppers on top.
Roll turkey breast tightly into a log, with skin side now facing upwards. Using butchers twine, tie 3-4 knots around the rolled breast to ensure it does not unfold.
In a large roasting pan, put butter and enough water to fill ½ of bottom of the pan. Add garlic, onions, turkey porchetta and turkey legs. Cover with foil and roast for 30 minutes. With 10 minutes remaining, remove foil and turn temperature up to 425 F to allow skin to crisp and brown.
Remove turkey and legs from pan and allow to rest, tented with foil. Strain out cooking liquid into a pot for turkey gravy.
Gravy In a small clean bowl, combine butter and flour. Set aside.
Place strained juices from cooking turkey into a pot and add oregano and chicken stock. Bring to a boil then reduce to a summer. Using a whisk, add flour and butter mixture and whisk till smooth. Simmer gravy for 5 minutes, stirring steadily. Strain and keep warm.
Once porchetta has rested about 10 minutes, slice and place on serving platter and pour gravy over it.
The turkey legs add flavorful juices to this dish. Save them and shred the meat for salads, soups, sandwiches, or tacos.