LCBO Food & Drink Holiday 2021

ALL-IN-ONE ROASTED ROOT VEGETABLES

2 For the turkey, remove neck and parts tucked in cavity of turkey, if necessary. Rinse out cavity. Place turkey in a large food-safe bag (a turkey brining bag or roasting bag works well) set in a container, or place turkey directly in a non-reactive container that fits turkey snugly. Pour in brine and seal bag around turkey to make sure it’s completely surrounded with brine. If using a container, add more cold water, if necessary, to immerse turkey; cover container. Refrigerate for at least 12 hours or for up to 24 hours. 4 Remove turkey from brine and discard brine, fruit and garlic. Pat turkey dry inside and out with paper towels. Combine oil and chili powder in a small bowl. Squeeze juice from orange and lime; measure about 1/4 cup (60 mL) orange and 1 tbsp (15 mL) lime juice. Combine juices in a measuring cup or small bowl and set aside. Stuff squeezed-out orange and lime rinds inside turkey cavity. 5 Place turkey, breast-side up, on a rack in a large roasting pan. Tuck wing tips under wings and tie legs together. Brush all over with oil mixture. 6 Roast turkey for 1 hour. Baste with half of the reserved juices. Lower the heat to 350°F (177°C) and roast for 1 hour, basting with remaining juices after 30 minutes. Roast for 30 to 45 minutes longer, without basting, or until meat thermometer inserted in thickest part of thigh reads 170°F (77°C). Tent loosely with foil if skin starts to get too dark before turkey is cooked. 7 Transfer to a cutting board or platter, tent with foil and let rest for 20 minutes before carving. Reserve 1 thigh and about one-third of 1 breast (enough for 2 cups/500 mL) for Leftover-Turkey Cornmeal Cobbler; let cool, then refrigerate in an airtight container for up to 3 days. 3 Preheat oven to 400°F (204°C).

The only trick to cooking a variety of differ­ ently textured vegetables at once is to cut each one the right size so they all cook in the same amount of time. Harder veg get cut smaller, while softer veg are left in larger chunks. Toss them all on a sheet pan, tuck them on the rack under your turkey (or what- ever else is in the oven), and you’ve got the easiest and most colourful side dish ever. 6 carrots 6 parsnips 4 medium white or yellow potatoes, scrubbed or peeled 1 red onion 1/2 rutabaga 2 medium sweet potatoes, scrubbed or peeled 3 tbsp (45 mL) sunflower or canola oil 2 tsp (10 mL) dried sage, crumbled 1 tsp (5 mL) dried savory, rosemary or thyme (or a mixture) 1 tsp (5 mL) salt, plus more to taste Freshly ground pepper to taste 1 Preheat oven to 350°F (177°C). Line a large rimmed baking sheet with parchment paper or a reusable baking mat. 2 Cut carrots into 3/4-inch (2 cm) chunks, cutting chunks from thick ends in half. Place in a large bowl. Cut parsnips into 1 1/2-inch (4 cm) chunks, cutting chunks from thick ends in half or quarters if large, and add to bowl. Cut white potatoes, onion and rutabaga each into 3/4-inch (2 cm) chunks and add to bowl. Cut sweet potatoes into 1-inch (2.5 cm) chunks and add to bowl. 3 Add oil, sage, savory, 1 tsp (5 mL) salt and pepper to taste and toss to coat. Spread out on lined baking sheet. 4 Bake on lower rack in oven for 1 1/4 to 1 1/2 hours, stirring occasionally, until vegeta- bles are tender and browned. If you have an extra rack available in the oven, or when the turkey comes out, divide vegetables be- tween 2 sheets to speed up cooking time and increase browning. Season to taste with salt and pepper. If desired, set aside enough veg- etables for 2 cups (500 mL) chopped for the Leftover-Turkey Cornmeal Cobbler; refrigerate in an airtight container for up to 3 days.

CHILI-CITRUS-BRINED ROAST TURKEY Crispy skin? Juicy turkey? Great flavour? Check, check, check. These are three reasons to brine your turkey, so what are you waiting for? This one lends a mild chili flavour, along with sweet and tangy citrus. The only draw- back to brining is the drippings aren’t good for gravy, as they’re too salty. If you want to make gravy, cook it in a saucepan instead of the roasting pan, and use a good-quality turkey or chicken stock. Ancho chilies are mild and won’t contribute heat with the chili flavour. If you like some heat, add 1 tsp (5 mL) hot pepper sauce to the juice for basting. Be sure the container you use will hold the entire turkey snugly to keep the brine surrounding the turkey—and that it fits in your fridge. Save some meat for the Leftover-Turkey Cornmeal Cobbler (recipe next page), and you’ve got weekday meal plans solved. BRINE 12 cups (3 L) cold water (approx.), divided 3/4 cup (175 mL) pickling or kosher salt

3/4 cup (175 mL) granulated sugar 1 tbsp (15 mL) ancho chili powder or regular chili powder 4 cloves garlic, peeled and smashed 3 limes, thickly sliced 2 large oranges, thickly sliced TURKEY 1 turkey, 12 to 14 lbs (5.44 to 6.35 kg) 2 tbsp (30 mL) sunflower or canola oil 1 tsp (5 mL) ancho chili powder or regular chili powder 1/2 large orange 1/2 lime

Serves 8 with leftovers

WHAT TO SERVE Riesling pairs well with brined and spiced foods. The turkey’s flavours are enhanced by this wine’s light honeyed sweetness, balancing acidity and floral, citrus and peach nuances. Wayne Gretzky No. 99 Riesling VQA LCBO 144865, $14.95

1 For the brine, combine 4 cups (1 L) of the water, salt, sugar, chili powder and garlic in a large pot over medium heat. Bring to a boil, stirring until salt and sugar are dissolved. Re- move from heat and stir in limes and oranges, mashing to release juices. Add remaining cold water. Let cool completely.

Serves 8 with leftovers

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FOOD & DRINK HOLIDAY 2021