Thanksgiving 2016: Canadians Celebrate Thanksgiving Dinner with Delicious Turkey Recipes

It’s Turkey Frying Time: How to Deep-Fry a Turkey without Over-Cooking It

It is that time of year again: Thanksgiving 2016 in Canada. Thanksgiving Day in Canada is Monday, Oct. 10 this year; however, Canadians may celebrate with Thanksgiving dinner throughout the weekend. There are a variety of turkey recipes and Thanksgiving recipes that can be enjoyed during Canadian Thanksgiving Day.

The typical Thanksgiving dinner will obviously include turkey, mashed potatoes, stuffing, cranberry sauce, and pumpkin pie. Want to try a new twist on your traditional turkey dinner? How about a new spin on mashed potatoes? Give your Thanksgiving recipes a new look with these turkey and mashed potato recipes:

Garlic and Herb Roasted Turkey

It might take some time in the oven, but your guests will surely appreciate all the hard work you put into your Thanksgiving turkey dinner. For a healthy turkey option, be sure to find a local farmer and order a grass-fed, free-range, and organic turkey for the big day. The turkey will feed up to eight people.



1 12 to14-pound turkey, 2 heads of garlic, 1 lemon, halved, 4 small onions, quartered, 2 tbsp. of olive oil, 14 fresh thyme sprigs, Course Celtic sea salt, 2 large carrots cut into two-inch pieces, 2 celery stalks cut into two-inch pieces, 3/4 cup of low-sodium chicken broth, Other fresh herbs for serving.


Heat the oven to 375 degrees Fahrenheit. Working with a baking sheet, remove the giblets from the turkey, and disregard. Next, pat the turkey dry with paper towels, and stuff the main cavity with lemon, garlic, half the onions, and 10 sprigs of thyme.

You will then tie the legs with kitchen twine, and tuck the wing tips underneath the body of the turkey. Then rub the turkey with oil and season with salt.

Place the celery, carrots, and the rest of the onions and thyme in a large roasting pan. Place the roasting rack in the pan, and put the turkey on top.


Roast the turkey for about two-and-a-half or three hours, or until the thermometer reads 165 degrees Fahrenheit. Cover the turkey loosely with foil, and add broth to the pan if the vegetables begin to scorch.

Finally, carefully tilt the turkey to empty juices from the cavity to the pan. Then transfer the turkey to a craving plate and cover with foil. Let rest for about 25 minutes. Reserve the contents of the pan for gravy. Garnish the turkey with your favorite herbs.

Orange and Sage Roasted Turkey and Gravy

The following recipe is a little more difficult, and it will serve up to 14 people.


1 fresh or thawed turkey, 2 large oranges, 1/2 cup of fresh sage leaves, 1 tsp. of course Celtic sea salt, 3/4 tsp. of ground pepper, 2 cans of chicken broth, 1/4 cup of gluten-free all-purpose flour, Kumquats with leaves, and fresh sage for garnishing.


Preheat the oven to 325 degrees Fahrenheit, and remove the giblets from the turkey. Next, cut the neck into several large pieces.

Remove a strip of orange peel with a vegetable peeler, and reserve the peel for the gravy. Cut the orange into quarters, and grate two teaspoons of orange peel. Reserve three large sage leaves for the gravy, and finely chop 1/4 cup of the remaining sage. Mix the chopped sage, salt, a half-teaspoon of pepper, and grated orange peel.

Place orange quarters, remaining sage leaves, and onions inside the turkey’s body cavity. Fasten the neck skin to the back of the turkey with one or two skewers. With the turkey breast side up, you will fold the wings under the back of the turkey.

Place the turkey on a small rack in a large roasting pan (breast side up.) Scatter the neck and giblet pieces around the turkey in the pan. Rub the turkey with the chopped sage mixture, and insert meat thermometer into the thickest part of the thigh next to the bone. Be careful that the thermometer doesn’t touch the bone. Loosely cover the turkey with foil, and let the thermometer poke through the foil. Roast the turkey for about three hours and 45 minutes.

You will brown the turkey by removing the foil during the last hour and 15 minutes of roasting time, and baste with pan drippings. Check for doneness in the last hour of roasting. The turkey is done cooking when the thermometer reaches 175 to 180 degrees Fahrenheit on the thigh and the breast temperature is 165 degrees Fahrenheit.

When the turkey is complete, place it on a large platter and cover with foil to keep it warm. Prepare the gravy by removing the rack from the roasting pan, and strain the pan drippings into a medium bowl while leaving the neck and giblets in the pan. Let the drippings stand to allow fat to separate from the meat juice.

Place the roasting pan over medium-high heat, and cook and neck and giblets until browned, or for about two minutes. Add one can of broth to the hot roasting pan, and heat to a boil. Stir until the browned bits are loosened from the pan, and boil for three minutes.

Spoon two tablespoons of fat from drippings into a two-quart saucepan, and discard the remaining fat. Strain the broth from the roasting pan into a glass measuring cup with the meat juice. Discard the neck and giblets, and add the other can of broth and enough water and meat-juice mixture to equal four cups.

Stir the gluten-free flour into the fat in the saucepan, and cook over medium heat for about one minute or until the mixture turns golden brown, whisking thoroughly. Add the meat-juice mixture, pepper, sage leaves, and orange peel. Cook on medium-high heat until the gravy boils and thickens, and stir often. Discard the sage and orange peel, and transfer to the gravy boat.

Mashed Root Veggies with Peas

This recipe is a great change from your typical mashed potatoes:


1 cup of dry whole peas, 3 cups of water, 1/4 tsp. of kelp waster, 1 tsp. of Celtic sea salt, 2 medium carrots, 3 medium potatoes, 1 small sweet potatoes, 1 medium parsnip, 1/2 small rutabaga, Ghee or olive oil, 1/2 bunch of fresh dill, cilantro, parsley, or arugula, Freshly ground black pepper.


Rinse the peas and place them in a large saucepan with water and kelp powder. Bring to a boil. Then reduce the heat to a simmer, and cover until the peas are partly soft for about 30 minutes. Add the salt.

Cut all the vegetables into large slices (equally sized), and place the vegetables over the peas. Bring to a boil again and simmer for another 30 minutes. Check from time to time to prevent burning. When finished, everything should be very soft.

Mash the mixture with a potato masher while leaving some chunks and patches of colors for presentation. Ghee or olive oil can be added for flavor and better texture. Garnish with chopped herbs and black pepper.

“Garlic and Herb Roasted Turkey,” Delish website, Oct. 22, 2015;