I know, I know, you are thinking Turkey is not for Easter, but I’m here to say it is! I picked up a beautiful Butterball turkey this week at my local IGA and have it sitting in my freezer defrosting for us to enjoy as a family tonight. Since we will be spending Easter at my Sister in laws house this year I am planning an early Easter dinner so that we will have leftovers for Monday when the last thing I will want to do is cook. That means more time for fun and family on this long weekend which is priceless.
Traditionally I do a ham for Easter because they are easy, but there isn’t much I love more than a turkey dinner with all the trimmings so this year I am changing things up. Thankfully Butterball has made turkey at anytime easy with tips, tricks, and a variety of products from whole fresh and frozen birds to roasts. They even have a Boneless White and Dark Turkey Roast, so no one has to do without their favourite part of the bird. If you are making your first turkey or just need a little extra help Butterball tells you how long to defrost and cooking times for weight right on their new easy open packages and on their website. No more guesswork to achieve the perfect turkey.
Over the past few months I have tried a number of products from Butterball Turkey and my favourite one has to be the Boneless, Stuffed Turkey Breast Roast. It’s a tender, juicy breast meat roast stuffed with delicious home style stuffing that will have you going back for seconds and maybe even thirds. One roast fed my family of seven a healthy portion so if your family is smaller than you might even have leftovers. I can’t promise that though, because it’s almost too good for leftovers.
I am going to try something new and make a maple glazed turkey tonight. It seems fitting since the sap is running and I live in the capital of maple syrup production. I’ll let you know how it goes.
OK I am back and the turkey was amazing and so easy to prepare. Take the turkey out of its packaging and rinse it off and pat dry with paper towels removing the neck and giblets from the cavities. For the glaze you will need:
- 1/4 real butter
- 1 tbs sage
- 1/2 cup real maple syrup
- juice from one orange and some zest
Soften the butter and mix in the sage to make a rub. Once mixed get your hands into the action and rub the butter into and under the skin of the turkey paying special attention to the breast meat. Once the bird is nice and buttered mix the maple syrup and orange juice together and pour over top of the turkey making sure to cover the entire surface of the bird. You can even drizzle a bit inside. Sprinkle about a tablespoon of zest on top of everything and then cook according to the Butterball instructions. I did pull out the turkey once to baste and cover with tinfoil about 2 – 2.5 hours in to prevent the turkey from over browning. The turkey was amazing.
What is your favourite way to roast a turkey?
This post is sponsored by Butterball Canada. In exchange this review, I have received special perks in the form of products and monetary compensation. All opinions on this blog are my own.