145 min
Easy145 min
Dinde rôtie farcie & sauce aux canneberges maison
Prep45 min
Cook210 min
Servings10
DifficultyMedium
Traditional Quebec recipe with precise, well-organized ingredients.
Preparation
Instructions
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Remove the turkey from the refrigerator 1 hour before roasting for more even cooking.
A very cold turkey can lead to dry breast meat while the legs lag behind.
Preheat the oven to 180 °C. Set the rack in the lower third. Prepare a roasting pan with a rack if possible.
Make the stuffing: gently mix sausage meat, veal, vegetables, herbs, egg, milk, and breadcrumbs until just combined.
Season the cavity, then loosely stuff the turkey—do not pack it tight.
Brush the skin with softened butter and oil. Season with paprika, herbs, salt, and pepper.
Add aromatic vegetables to the pan, pour in the stock, and set the turkey on the rack above the vegetables.
The vegetables flavor the drippings and help prevent scorching.
Roast for 3 to 3½ hours, basting every 30 minutes with pan juices.
If the skin browns too quickly, tent loosely with foil and continue roasting.
Remove when the breast reaches 74 °C (165 °F) internal temperature (probe without touching bone).
If checking stuffing too, it should also reach 74 °C (165 °F).
Rest the turkey 20–25 minutes, loosely covered, before carving.
Cranberry sauce: simmer cranberries with sugar, orange juice, zest, and spices for 12–15 minutes until burst and glossy.
For a smoother sauce, lightly mash or blend briefly.
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To Conclude
Serve hot with classic sides.
Frequently Asked Questions
3 questions about this recipe
74 °C dans la poitrine.
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