Roast Spatchcock Turkey
Ready in 90 minutes, our beautifully juicy spatchcock turkey will change the way you view holiday dinner forever. Serve it with our Real Gravy.
Ready in 90 minutes, our beautifully juicy spatchcock turkey will change the way you view holiday dinner forever. Serve it with our Real Gravy.
Down-to-earth and delicious, this comforting Italian dish braises away to tenderness while you sit back and enjoy the company of guests. Serve with polenta.
Pick up the October 2006 issue of Canadian Living magazine and celebrate Thanksgiving with our "Dining Inn Style" menu for eight featuring this tantalizing main event.
Extravagant, yes, but this roast is a sight to behold and perfect for a celebratory meal. There's nothing quite like an impressive roast and saffron rice pilaf to elicit oohs and ahs from guests while satisfying their appetites. For easy serving, be sure to ask the butcher for a roast with 12 ribs.
Thanksgiving wouldn't be Thanksgiving without the pièce de résistance. The best thing we love about this turkey recipe is the buttery cider glaze.
Pricking the goose skin with a fork helps render the fat, making the skin super crispy. Use a roasting pan that holds the goose snugly and leaves enough space in your oven for a baking sheet.
Flavourful butter tucked under the turkey skin makes for incredibly moist breast meat and ultracrisp skin.
Guests will never know how simple this elegant appetizer is to make! The secret is our shortcut ingredient: prepared puff pastry. For the prettiest presentation, use sweet potatoes that are even in width.
Rice replaces bread in this hearty gluten-free stuffing. Slowly caramelized shallots add layers of flavour, while a sprinkling of crispy fried shallots delivers a satisfying crunch. The rice mixture is best made the day of, but if you'd like to do some prep work ahead of time, chop the veggies and caramelize the shallots the day before.
The classic recipe as featured in our Test Kitchen Video: How to cook a turkey
