TIP: For extra crispy skin, prep your turkey at least a day before and dry out the skin by refrigerating t on a baking tray overnight prior to cooking.
- Make sure the turkey is thawed and the giblets and neck have been removed.
- Preheat your oven to 350°F (177°C).
- Pat the turkey dry with paper towels.
- Combine the spices to make a rub.
- Rub both the inside and the outside of the turkey with olive oil and the spice rub.
- Roughly chop the onions, carrots and celery. Place half in the roasting pan and the other half, plus the lemon, into the cavity.
- Add the turkey to the roasting pan and set over the vegetables. Add the broth and the wine.
- Roast the turkey for 3 1/4–4 hours, until the juices run clear and an instant thermometer reads 180°F (82°C) in the thickest part of the thigh.
- Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving.
Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.
- Heat olive oil in a non-stick pan over high heat.
- Sear pear slices on both sides until lightly browned, 3-4 minutes.
- In the last minute, add cranberries and heat until they split, 1 minute.
- Roughly dice pears.
- Combine pears, lemon juice, red onion, apple cider, maple syrup, salt, pepper, nutmeg and thyme in a sauce pan over medium heat. Lightly simmer until flavours combine and pears and fork tender and just begin to break down. Remove from heat, add cranberries and allow to cool.