The Countdown To Christmas Has Begun!

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Countdown To Christmas

Just 9 more sleeps and the big day is here! Between the shopping, holiday parties, work deadlines and the countless amounts of amazing holiday events Toronto has to offer, Christmas is probably the last thing on your mind right now.

JUST 9 MORE SLEEPS!

Just 9 more sleeps and the big day is here! Between the shopping, holiday parties, work deadlines and the countless amounts of amazing holiday events Toronto has to offer, Christmas is probably the last thing on your mind right now.

Want those last few sleeps to be happy and not culinary nightmares? Try this fool-proof traditional Roast Turkey recipe. And if you’re feeling a little adventurous, how about wrapping the big bird in some beautiful smokey bacon!

If you’ve got the time, we recommend brining your bird to ensure a moist, tender and juicy breast, but if you’re pressed for time, skip this step but make sure to set a timer!

Another great tip for a fabulous Turkey dinner is lots of wine! Our favourite pick for Christmas dinner is Henry of Pelham Pinot Noir.

THE BRINE:

Make your brine a day before you intend to brine your turkey, use hot water and leave it outside or in your fridge to ensure the water takes up all the flavours of your herbs and spices.

Combine 2 Cups brown sugar, 4-5 cups kosher salt, 1 lemon cut in half, 6 sprigs rosemary, 6 sprigs thyme, 6 bay leaves, handful of peppercorns, enough water to cover your turkey.

1 or 2 days before you will be cooking your turkey, submerge it in your brine and let it sit in the fridge until you’re ready to roast.

THE TURKEY:

But the freshest turkey you can, the better the main ingredient, the better your meal will be. Allow about 1 1/4 lbs per person, 10 people will need about a 12-13 lb turkey.

Take the turkey out of your brine about 2 hours before cooking. Pat it thoroughly with paper towel to ensure it is completely dry – this will make the skin nice and crispy.

Decide what time you want to eat and work backwards to determine when to start cooking. Leave the turkey out to rest and come to room temperature for about 2 hours. At 350 degrees, 15 minutes per pound; a 12 lb turkey will take 2 1/2-3 hours; but remember, you know your oven best.

THE BACON:

If you’re feeling adventurous, and you’re serving some bacon lovers, they will love this.

After patting your turkey dry, begin to wrap the outside in bacon, strip by strip. Once your turkey is fully wrapped, cover the bird in tinfoil so the bacon doesn’t burn. Cook the turkey as directed above in the foil, and remove your foil in the 30-60 minutes to crisp it up.

Trust us, this turkey will be a real crowd-pleaser.


If you’re looking for more great recipes to spruce up your Christmas dinner, Jamie Oliver’s website is an amazing resource for all kinds of Christmas dinners, Vegan options, Healthy options, leftover recipes, cocktails, tips and much more.

Try to enjoy the process, drink lots of wine and most importantly, enjoy your family and friends this holiday season.

From our en Ville Family to yours, have a very merry Christmas!

 

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