A+ B.C. Turkey Dinner You’ll Find Easy to Prepare

Ingredients

• B.C. turkey breast (3-4lbs)
• 5 cloves of B.C. garlic (like BC Fresh)
• 2 B.C. shallots
• 2 cups of B.C. whipping cream (like Avalon Dairy)
• 1 block (454g) of B.C. unsalted butter (like Avalon Dairy)
• 3 lbs B.C. yellow fleshed potatoes (like BC Fresh)
• 1L of low-sodium chicken broth
• 3 tbsp olive oil
• 4 tbsp of flour
• Fresh herbs for gravy (like thyme) (optional)
• Salt and pepper to taste
• ⅔ cup of B.C. white wine (like Monte Creek)

Preparation

1. OPTIONAL: To get an extra tender turkey, brine the B.C. turkey breast overnight prior to roasting. For a 6% salt solution, use 4 quarts of water per 1 cup of kosher salt. Brine the turkey for 8-24 hours in the refrigerator, depending on the size of the bird and desired saltiness. Longer brining times (12-24 hours) work well for a more pronounced flavor, while shorter times (8-12 hours) are good for a milder result.
2. Start by preheating the oven to 325°F. Then heat 3 tbsp of olive oil in a large pan over medium heat. Season all sides of your B.C. turkey breast with black pepper and salt. Once oil is smoking, place turkey in the pan and sear both sides until golden brown. Add a clove of B.C. garlic in the pan for extra flavour.
3. Transfer turkey and pan juices onto a baking sheet or roasting pan. Roast uncovered at 325°F for about 1.5 hours or until the internal temperature of the turkey hits 160°F.
4. While the turkey is roasting, wash your B.C. potatoes. Peel them and quarter them and set aside.
5. Fill a large pot with enough water that will cover the potatoes and bring it up to a boil.
6. Carefully transfer your cut potatoes into the boiling water and reduce heat to a simmer for 10-15 minutes, or until fork tender. Strain the potatoes in a colander and set aside to air dry in the colander while you prepare the gravy.
7. Mince 4 cloves of garlic (I like a lot of garlic, so reduce or omit as needed) and 2 shallots.
8. Melt a half a block of butter (or 1 cup) in a saucepan on medium heat. Add half of the minced garlic and shallot and grind some pepper on top (the other half we will use for the mash).
9. Once the garlic and shallot start to brown, slowly add 4 tbsp of flour and mix. Add salt and pepper to desired taste. I like to throw in some fresh herbs like thyme for extra flavour.
10. Next, add in ⅔ cup of white wine into the gravy mixture and keep stirring to reduce it down. Once reduced, add 1L of low-sodium chicken stock (low-sodium so you can season the gravy as desired).
11. Once the internal temperature of the turkey hits 160°F, take the turkey out of the oven when cooked and add the liquid turkey stock to the gravy saucepan. Set the turkey aside to rest for at least 10-15 minutes prior to carving, ideally with a lid or cover with foil, “tenting” turkey to retain moisture. Keep stirring gravy frequently to reduce, adding salt and pepper, flour, butter until smooth and velvety. Set aside.
12. Time to mash! In a saucepan, melt the other half-block of butter (1 cup) over medium heat. Then add the other half of minced garlic and shallots, and sauté until fragrant. Pour in 2 cups of B.C. whipping cream, heating and stirring until it’s warm and you see the steam rise.
13. In a large bowl, combine your cooked potatoes and warm creamy mixture. Mash until chunky.
14. To serve, carve the turkey breast and place with mashed potatoes. Garnish with a sprinkle of olive oil. Go to town with gravy and enjoy your nap later.

Pro tip

Why simmer potatoes vs. boiling potatoes?

It’s important to simmer potatoes rather than boiling them, because as soon as potatoes break down, they absorb too much water and will get watery. A really good mash is not healthy as it has a lot of butter and cream involved. The idea is to replace the moisture the potatoes have lost with dairy and butter. Technically speaking, that usually means adding 50% of the cooked potatoes’ weight back into them with dairy!

Turkey dinner wine pairing suggestion

To complement the turkey, go for a lighter white wine like Monte Creek Hands Up. A B.C. Riesling, Pinot Gris, or Chardonnay with moderate oak aging would also be excellent choices.