Roast turkey, squash and lemon

Servings : 6 to 8

Preparation : 20 minutes

Brine : 6 hours

Cooking : 3 to 4 kg: 3 hours / 4.5 to 5.5 kg: 4 hours / 7 to 9 kg: 4.5 to 5 hours)

Ingredients

• 1 Quebec turkey

The brine

• 125 ml (½ cup) salt
• 125 ml (½ cup) sugar
• 60 ml (4 tbsp) fresh ginger, grated
• 2 lemons, quartered
• 4 cloves garlic, minced
• 2 onions, thinly sliced
• 4 sprigs thyme
• 1 lemon, sliced
• 120 ml (8 tbsp) olive oil
• 8 ml (1/2 tbsp) nutmeg, grated
• 8 ml (1/2 tbsp) ginger powder
• 8 ml (1/2 tbsp) cinnamon
• 8 ml (1/2 tbsp) clove powder
• 125 ml (½ cup) white wine
• 4 cups butternut squash, sliced
• 12 Nantes carrots
• 12 Grelot potatoes, halved
• 60 ml (4 tbsp) butter
• Salt and pepper to taste

Herb sour cream

• 250 ml (1 cup) sour cream
• 1 lemon, zest
• 60 ml (4 tbsp) parsley leaves, chopped
• 60 ml (4 tbsp) chives, chopped
• Salt and pepper to taste

Preparation

1. In a container, place the turkey and brine ingredients, salt, sugar, ginger, cover with water and let brine for 6 hours in the refrigerator. Drain and dry the turkey.
2. Preheat the oven, rack in the center to 160 °C (325 °F).
3. Inside the turkey, slide the lemon wedges, 15 ml (1 tbsp) of garlic, ½ chopped onion and 2 sprigs of thyme
4. Under the skin of the turkey, slide the lemon slices.
5. In a bowl, mix the olive oil, the remaining garlic, the nutmeg, the ginger, the cinnamon, the clove, the remaining thyme leaves and the white wine.
6. Using a brush, brush the turkey with the prepared flavored mixture and keep the rest for later.
7. In a roasting pan, place the turkey and cook in the oven for the time corresponding to the weight of the turkey minus 45 minutes.
8. Brush the turkey again with the remaining prepared flavored mixture.
9. Add the flavored mixture, if there is any left, the remaining onions, the squash slices, the carrots, the potatoes and let finish cooking in the oven, 45 minutes. Check the seasoning.
10. For the sour cream with herbs, in a bowl, mix the sour cream, lemon zest, parsley, chives. Check the seasoning.
11. Serve the turkey and its vegetables, accompanied by this cream with herbs