in si de ha lto n. co m O ak vi lle B ea ve r | T hu rs da y, D ec em be r 19 ,2 01 9 | 38 Directions Preheat oven to 350F Step one: Make the stu� ng 1. In a large fry pan on medium high heat, add oil, diced onion, diced fennel, celery, apple and sauté until tender (5-8 minutes). 2. Scrape vegetables into large mixing bowl. Add brioche crumbs, raisin bread bowl. Add brioche crumbs, raisin bread cubes, melted butter, turkey or chicken stock, salt, pepper and parsley. 3. Using a large spoon, combine ingredients until well blended. 4. Stu� the cavity of your holiday turkey with ¾ of this delicious dressing, reserving the other ¼ for the upper end of the bird. *For additional holiday cheer, add ½ cup fresh cranberries before stu� ng turkey. Step two: Cook the turkeyStep two: Cook the turkey 1. Lay the onion slices, orange slices and 1. Lay the onion slices, orange slices and fennel on a large rimmed baking sheet.fennel on a large rimmed baking sheet. 2. Lay the turkey on top of the vegetables, 2. Lay the turkey on top of the vegetables, breast side up and tuck the wing tips under breast side up and tuck the wing tips under the turkey. Rub canola oil all over the turkey the turkey. Rub canola oil all over the turkey and season evenly with salt. and season evenly with salt. 3. Cook on the middle rack in the oven for 3. Cook on the middle rack in the oven for 1 hour 15 minutes.1 hour 15 minutes. 4. Meanwhile, get started on the glaze. Add the canola along with the shallot, ginger and garlic to a pot that's set over medium heat. Cook for 3 minutes until everything is soft and translucent. Add the remaining ingredients for the glaze and bring to a simmer. Simmer on low for 8 minutes. Pour the glaze through a sieve, pushing the liquid through with the back of a spoon. Discard the solids. 5. Insert a thermometer into the thickest part of the thigh (do not hit the bone). When part of the thigh (do not hit the bone). When the temperature reads 140F begin basting the temperature reads 140F begin basting the turkey with the glaze every 10 minutes. the turkey with the glaze every 10 minutes. 6. Once the thermometer reads 165F 6. Once the thermometer reads 165F remove the turkey from the oven. Cover the remove the turkey from the oven. Cover the turkey and let it rest for 20 minutes. 7. Prepare the gravy by pouring all 7. Prepare the gravy by pouring all the drippings from the turkey pan into a the drippings from the turkey pan into a medium pot. Add the remainder of the glaze medium pot. Add the remainder of the glaze along with the apple cider, water, allspice, along with the apple cider, water, allspice, along with the apple cider, water, allspice, along with the apple cider, water, allspice, ginger and cinnamon. Bring to a simmer and ginger and cinnamon. Bring to a simmer and ginger and cinnamon. Bring to a simmer and cook for 4 minutes.cook for 4 minutes. 8. Whisk the cornstarch with the water 8. Whisk the cornstarch with the water 8. Whisk the cornstarch with the water until it is fully dissolved. Whisk the cornstarch until it is fully dissolved. Whisk the cornstarch until it is fully dissolved. Whisk the cornstarch slurry into the gravy and cook another 2 slurry into the gravy and cook another 2 slurry into the gravy and cook another 2 minutes.minutes. 9. Carve the turkey and serve with gravy.9. Carve the turkey and serve with gravy.9. Carve the turkey and serve with gravy. Recipe courtesy of Turkey Farmers of Canada. Recipe courtesy of Turkey Farmers of Canada. Recipe courtesy of Turkey Farmers of Canada. Find more at ThinkTurkey.caFind more at ThinkTurkey.ca RECIPE FOR FESTIVITIES AT HOME WITH GINGERBREAD GLAZE AND GRAVY INGREDIENTS Turkey 2 cooking onions, skin on, sliced into rounds 1 orange, sliced into ½" rounds ½ bulb of fennel, sliced into ¼" slices 5 kg whole turkey 1 tbsp canola oil 1 tsp salt Glaze 2 tbsp canola oil 1 shallot, minced 2 cloves garlic, minced2 cloves garlic, minced 4 tbsp chopped ginger ¼ tsp ground cinnamon ¼ tsp ground allspice ¼ tsp ground ginger ¼ tsp salt 2/3 cup fresh orange juice ¼ cup molasses 2 Tbsp ketchup 2 tbsp maple syrup2 tbsp maple syrup Gravy All the drippings from the turkey pan Remaining glaze ½ cup apple cider ½ cup water 1/8 tsp ground allspice 1/8 tsp ground ginger 1/8 tsp ground cinnamon Salt and pepper to taste 2 tbsp cornstarch 4 tbsp water Stu� ng 2 Tbsp. olive oil 1-1/2 Cups diced onion 1 cup diced fennel ¾ Cup diced celery 1 large Cortland apple, medium dice 3 Cups soft brioche breadcrumbs 3 Cups soft cinnamon raisin bread, cut into 1" cubes ¼ cup melted, unsalted butter 1 Cup turkey or chicken stock 1-1/2 tsp. salt1-1/2 tsp. salt 1 tsp. coarse black pepper ½ Cup chopped � at leaf parsley You will also need: An instant read thermometer