• 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:
161
Protein:
54g
Fat:
12g
Carbohydrates:
0g
Sodium:
104mg

Credit
The Cookie Writer  (https://thecookiewriter.com/)

Serves: 8-11
Prep Time: 15 mins
Cook Time: 2.16666666667 hrs
  1. I used Canadian Turkey's brining method this time around!
  2. Pat turkey completely dry from brine and allow to sit, uncovered, in refrigerator overnight if possible.
  3. Preheat oven to 450° F.
  4. Place turkey into a turkey roasting pan. Add about 2 cups water to the bottom of the pan.
  5. Place pan into oven, reduce heat to 350F, and roast turkey for 1 hour, uncovered. Remove from oven, baste turkey with pan drippings, and return to oven, uncovered.
  6. Continue cooking for about 1 hour, basting every 20-30 minutes, or until turkey breast reaches 165F. Remove from oven, cover, and allow to rest for 15 minutes.
Sauce
  1. In a small saucepan over medium heat, add oil. Once hot, stir in ginger, Thai pepper, and garlic. Cook for 3-4 minutes, or until aromatic and browning, but not burnt! Stir in soy sauce, oyster sauce, brown sugar, 4 basil leaves, and 1/2 cup broth. Bring to just a boil, reduce heat, and simmer for 5 minutes. Combine cornstarch and remaining broth. Stir into saucepan and simmer for 10 minutes, or until sauce has thickened.
  2. Remove from heat and stir in basil chiffonade .
Nutritional values for Thai Basil Sauce (per 11 serviings): 74 calories, 8g Protein, 4g Fat, 3g Carbohydrates, 429mg Sodium. Serving
  1. Slice turkey and serve with Thai basil sauce!

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