Whole Canadian turkey with citrus-guava rum glaze

Prep  15 min
Total  3 hours 30 min
Serves  14
A mouthwatering holiday recipe!
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Prepare for a festive feast featuring a flavorful whole Canadian turkey, Caribbean-style, topped with a citrus-guava rum glaze. Pair this delicious dish with roasted rainbow carrots in a tangy passion fruit vinaigrette. Let Chef Raquel Fox walk you through creating these mouthwatering holiday favourites and try the recipe below!

For more recipes visit canadianturkey.ca

 

Canadian Turkey with Citrus-Guava Rum Glaze

Roasted Rainbow Carrots with Passion Fruit Vinaigrette

Ingredients

14-16
lb whole Canadian turkey
1
navel orange
1
lemon, juiced
1
lime, juiced
2
tbsp all-purpose seasoning salt
2
tsp ground black pepper

Citrus-Guava Rum Glaze

1
cup guava paste, quartered
1
navel orange
1
lemon, juiced
1
lime, juiced
2
tsp sambal oelek
1
tbsp coconut aminos or Worcestershire sauce
1/4
cup dark or spiced Caribbean rum
sage leaves, for garnish
citrus slices, for garnish
fresh sorrel, for garnish

Roasted Rainbow Carrots with Passion Fruit Vinaigrette

1
cup passion fruit juice
1
lemon, juiced
2
tsp Dijon mustard
1/2
cup extra virgin olive oil
salt and pepper, to taste
1-1/2
lbs multi-coloured carrots, peeled, cut in half lengthwise
4
parsnips, peeled, cut in half lengthwise
2
tbsp olive oil
1
tsp fresh thyme leaves
2
cups spinach
2
cups arugula, toasted
1/4
cup sweetened dried cranberries
1/2
cup pecan halves
1
tbsp hemp hearts

Instructions

Canadian Turkey with Citrus-Guava Rum Glaze 
  1. Thaw turkey in the refrigerator for 1-3 days (estimating 5 hours thaw time per pound). Preheat oven to 350°F (180°C).
  2. Remove turkey liver and neck bone from cavity, set aside liver for stuffing and neck bone for roasting if using. Place turkey on a large cutting board, pat dry with paper towels.
  3. In a small bowl, mix juices and pour over turkey and into cavity. Season turkey on both sides and inside of cavity with seasoning salt and pepper, transfer to a large roasting pan fitted with a rack.
  4. In a medium glass bowl, add the paste with 1⁄2 cup of water, microwave on high for approximately 3 minutes, remove and stir sauce to a smooth consistency with no lumps. Add citrus juice, sambal oelek, coconut aminos OR optional Worcestershire sauce 1⁄4 cup (60 mL) dark or spiced Caribbean rum, and mix well.
  5. Pour half of sauce over turkey, and brush to cover on all sides. Transfer turkey to centre of oven, bake for approximately 3 hours and 30 minutes, brushing the remaining sauce on halfway through baking. Make sure turkey is fully cooked by inserting an instant-read thermometer into the inner thigh to register at 170°F (77°C). Turn broiler on high for 30 seconds to 1 minute to caramelize the skin.
  6. Remove turkey from oven, let stand 20 minutes to allow the juices to set. Garnish with sage, sorrel and citrus slices to serve.
Roasted Rainbow Carrots with Passion Fruit Vinaigrette 
  1. In a food processor, add passion fruit and lemon juice, mustard and blend, with motor running, slowly add oil. Season with salt, pepper and set aside.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place carrots and parsnips in a large bowl, drizzle with olive oil, season to taste with salt and pepper, add thyme, transfer to baking sheet and place cut-side down. Roast in oven for 20 to 25 minutes, or until tender. Set aside. 
  3. In a large bowl add spinach, arugula, pecans, and cranberries. Drizzle with half of the vinaigrette and toss. Place salad on a platter, add carrots, drizzle with more vinaigrette and garnish with hemp hearts.

Nutrition

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