Festive Turkey
A flavorful Quebec turkey, cooked sous-vide at just the right temperature for over 7 hours to achieve tender perfection and authentic taste. Always juicy, it’s served with two delicious sauces: a traditional gravy and a cranberry sauce.
Format
- Cooked, Seasoned Turkey (4.5 kg)
- Traditional Gravy (600 g)
- Cranberry Sauce (500 kg)
Where to buy
Ingredients
Turkey, water, salt, sugar, spices.
Instructions de préparation
Cooked Turkey
-
- Preheat the oven to 200°C (400°F)
- Remove the turkey from its bag and place it with its cooking juices in a large pan.
- Heat for 60 to 75 minutes*, and finish with a few minutes on BROIL until the skin becomes crispy.
*Reminder: Turkey is fully cooked, simply reheat and serve. Cooking time may vary according to the oven.
Ingredients
Poultry broth (water, turkey, chicken, carrot, onion, celery, garlic, spices), chicken glace (chicken broth, carrot, onion, garlic, spices), modified corn starch, chicken fat, grilled wheat flour, brown sugar, salt, seasonings, spices.
Contains: Wheat, Sulphites
Instructions de préparation
Traditional gravy
- Microwave: Open the bag, pour the sauce in microwavable safe bowl, and cook at medum heat for 2 minutes.
- Stove: Open the bag, pour the sauce in saucepan, and cook at medium heat for 3 to 5 minutes
- In boiling water: Place the unopened bag in a pot of boiling water for about 6 to 8 minutes. Remove the bag from the water using tongs, then open it with scissors.
Ingredients
Cranberries, sugar, water, concentrated orange juice, cinnamon.
Instructions de préparation
Whole cranberry sauce
- The cranberry sauce can be enjoyed either hot or cold. If served cold, simply open the bag and pour it into a bowl.
- Microwave:Open the bag, pour the sauce in a microwave safe bowl, and cook at medium heat for 2 to 3 minutes.
- Stove: Open the bag, pour the sauce in a saucepan, and cook at medium heat for 3 to 4 minutes.
- In boiling water: Place the unopened bag in a pot of boiling water for about 6 to 8 minutes. Remove the bag from the water using tongs, then open it with scissors.
