(NC)—A sweet and savoury seasoning is rubbed on the turkey before roasting. Turkey is served with a garlic-pear puree.

Ingredients:

• 1 (12 pounds) turkey

• 2 tablespoons olive oil

Seasoning:

• 2 tablespoons dry mustard

• 2 teaspoons ground sage

• 1 teaspoon each garlic powder, dried marjoram leaves

• 1 teaspoon each dried thyme leaves, paprika

• 1 teaspoon salt

• 1 teaspoon ground black pepper

Puree:

• 4 tablespoons olive oil, divided

• 6 ripe Bosc pears, peeled, cut in 1/2- inch pieces

• 4 cloves garlic, minced

• 1 cup dry white wine

• 3 tablespoons brown sugar

• 1 tablespoon lemon juice

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 11/2 tablespoons chopped fresh rosemary

Directions:

1 Prepare turkey as per package instructions. Brush skin with 2 tablespoons olive oil.

2 Combine mustard, sage, garlic powder, marjoram, thyme, paprika, salt, pepper and nutmeg.

3 Sprinkle seasoning mixture over the turkey.

4 Follow roasting directions on package. Let stand 15 minutes before carving.

5 Meanwhile, combine pears, garlic, wine and brown sugar in medium saucepan. Bring to a simmer over medium-high heat then reduce to medium-low. Cook 25 minutes, or until pears are very tender and most of wine has evaporated. Place pear mixture into food processor container fitted with steel blade; process until smooth. With machine running, slowly add remaining 1/4 cup olive oil through feed tube to make a smooth and creamy puree. Pour into medium bowl. Stir in lemon juice, salt and pepper. Serve at room temperature or refrigerate until ready to serve.

6 Carve turkey. Serve with Garlic-Pear Puree.

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Rickard's Beer-Butt Turkey

(NC)—Hosting the Thanksgiving feast this year? Why not free up the oven for freshly baked pies and use the grill to roast a beer-butt turkey. Inspired by the flavours of fall, this recipe is made with Rickard’s Dark, an English-style porter with a hint of Canadian maple syrup.

Ingredients:

• 1 whole 8 pound turkey

• 1/4 cup vegetable oil

• 1/4 cup Cajun seasoning

• 1/4 cup salt and pepper (equal parts)

• 1 Rickard’s Dark tall boy can

Tools:

• Grill with full tank of gas / propane

• Meat thermometer

Preparation:

1 Preheat barbecue on high.

2 Remove neck and giblets. Rinse turkey inside and out then pat dry with paper towels. Rub the turkey lightly with oil, then inside and out with salt, pepper and Cajun seasoning.

3 Open your Rickard’s Dark and place on a solid surface. Grabbing a turkey leg in each hand, plunk the bird ‘cavity’ over the beer can. Cover tips of drumsticks with foil to avoid burning. Insert digital thermometer into the thigh of the turkey.

4 Turn one side of the barbecue burner completely off and the other side to a medium-high heat. Place the Rickard’s Dark beer-butt turkey on the side of the grill that is turned off so it is cooked by indirect heat. Balance the bird on the grill with its two legs acting as support.

5 Close the lid and grill over medium indirect heat for approximately 1 1/4 hours, or until the internal temperature reaches 170° F (77 °C) in the breast area and 180 °F (83 °C) in the thickest part of the thigh.

6 Carefully remove from grill, cover and let rest for 12-15 minutes before removing the Rickard’s Dark can. Be careful not to spill, contents will be hot. Carve turkey and serve immediately.

www.newscanada.com

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1. Preheat oven to 325°F/165°C.

2. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices and blot with clean paper towels to remove excess liquid.

3. Place the turkey, breast side up, in a shallow roasting pan.

4. Brush the skin with cooking oil or spray with cooking spray to prevent the skin from drying. Basting is unnecessary.

5. Just before roasting, lightly stuff the neck and body cavities. Do not overstuff.

6. Wash preparation utensils and your hands in hot, soapy water following contact with uncooked turkey and juices. Make sure to thoroughly clean work surfaces to avoid cross contamination.

7. Roast at 325°F/165°C. When the skin is light golden brown, about 2/3 done, shield the breast loosely with a piece of lightweight foil to prevent overcooking.

8. Check for doneness 30 minutes before turkey is expected to be done. Turkey is fully cooked when the thigh’s internal temperature is minimum 180°F/83°C and the center of the stuffing is a minimum 165°F/75°C.

9. Let the turkey stand for 15 minutes before carving.

10. Keep the Turkey Talk-Line number handy (1-800-BUTTERBALL).

- www.NewsCanada.com

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Citrus Mustard Basted Turkey

Butter based mixture of Dijon mustard, orange and lemon zest for a new take on the Thanksgiving favourite.

Prep Time: 25 minutes

Total Time: 4 hours (approximately)

1/2 cup  125 mL  (1 stick) softened, unsalted butter

3 tbsp   45 mL   chopped fresh tarragon

3 tbsp   45 mL   chopped fresh marjoram

2 tbsp   30 mL   chopped fresh sage

1 tbsp   15 mL   lemon zest

1 tbsp   15 mL   orange zest

2 tsp   10 mL   Dijon mustard

1/2 tsp   3 mL   kosher salt

1/4 tsp   1 mL   ground black pepper

1   1  Butterball Turkey (15 lb)

*If fresh herbs are not available, substitute 1 teaspoon dried herbs for each tablespoon of fresh.

1. Prepare turkey as per package directions.

2. Preheat oven to 325°F/165°C. Combine butter, herbs, zest, mustard, salt and pepper in work bowl of blender or food processor; cover. Process until well blended.

3. Remove butter mixture from blender. Carefully work fingers under skin on breast of turkey. Place half the butter mixture under breast skin. Rub remaining butter mixture over breast and legs.

4. Place turkey, breast side up, on a flat rack in a shallow baking pan. Roast turkey approximately 1 ? hours. Then, cover breast and top of drumsticks loosely with foil to prevent overbrowning.

5. Roast another 1 1/2 hours, or until thermometer reaches minimum 180°F / 83°C deep in the thigh.

6. Let turkey stand for 15 minutes before carving.

Recipe from the Butterball Kitchen www.butterball.ca

- News Canada

Word Count: 241

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