• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
920
Protein:
38
Fat:
12
Carbohydrates:
153
Sodium:
918mg
Easter Egg Purple
Easter Egg Purple

Credit
Turkey Farmers of Canada

Serves: 4
Prep Time: 10 mins
Cook Time: 2 hrs
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. Brown turkey on all sides in oil in a large pot over medium-high heat for 10 minutes.  Remove from pot and keep warm.  Add wine, scraping up browned bits.  Add onion, carrot, celery, garlic, sage and cloves to pot.  Place turkey on vegetables.  Add cider, broth, brandy and salt.  Cover.  Bring to boil and reduce heat.  Simmer 11/2 hours or until internal temperatures reaches 170 F (77 C).  Remove breast to a platter; let stand.
  2. Meanwhile, strain liquid through sieve into bowl, discard solids.  Return liquid to pot.  Boil to reduce to about 11/2 cups (375 ml), about 30 minutes.  Add cream.  Bring to simmer.  Mix cornstarch in 2 tbsp (25 ml) water.  Stir into pot.  Cook over medium heat whisking constantly until thickened.  Salt and pepper to taste.  Remove skin from turkey and discard.  Slice breast and serve with sauce.
Easter Egg Pink
Easter Egg Pink

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