turkey Archives - WestCoastFood



By Dan Olson, chef/owner, Railtown Catering

We use a tenderizing brine of honey, lemon, herbs, garlic, salt and spices for maximum moisture retention and flavour. 


Organic Tom Turkey (15-lb)

Kosher salt (4 cups, plus more to taste)

Honey (1 cup)

Whole black peppercorn (¼ cup)

Lemons (5, halved)

Bay leaves (2)

Garlic (2 heads, halved and smashed)

Parsley (1 bunch)

Sage (1 bunch)

Thyme (1 bunch)

Clarified butter for brushing (¼ cup)

Carrots (2, quartered)

Small leek (1, halved)

Small yellow onion (1, halved)

Turkey stock (8 cups)

Flour (1 cup)


For the brine:

1. In a large stockpot, boil salt, honey, lemons, peppercorns, bay leaves, garlic heads, parsley, thyme in 8 liters of water.

2. Reserve the neck bones and giblets from the turkey. Let brine cool, add the turkey, then cover and refrigerate overnight.

To roast the turkey:

1. Heat the oven to 425°F.

2. Remove the bird from the brine and pat dry. Brush with clarified butter and season with salt and pepper.

3. Add fresh sage inside the cavity.

4. Transfer to a roasting pan fitted with a rack.

5. Add the reserved giblets, the neck bone, carrots, leek, garlic and onion to the bottom of the pan.

6. Roast until golden brown, approximately 30 minutes.

7. Turn the oven down to 275°F and continue cooking until a thermometer inserted into the deepest part of the breast reads 165°F (about 2.5 hours).

8. Keep warm and let rest for 40 minutes before carving.

9. Reserve the turkey fat from the pan, return to oven and roast the vegetables until caramelized golden brown. Set pan aside.

To make the gravy:

1. Place pan with giblets, bones and vegetables over medium high heat.

2. Add turkey stock and cook, scraping up bottom bits from the pan. About 10 minutes, then strain the stock.

3. Cook reserved turkey fat and butter in a pot, sprinkle in flour and cook for 2 minutes. Whisk in reserved stock.

4. Reduce heat to medium and continue to cook until gravy is slightly thickened, about 5-7 minutes.

Photo credit: Jelger + Tanja Photographers

Photos by Michele Mateus

Words by Alexis Baran

Go to Part 1: Breakfast at Milsean

After a morning spent checking out Langley along the Circle Farm Tour or perhaps following a round of golf, the stomach starts to call for lunch, and we’ve got the answer. JD Farms raises specialty turkey, and from their farm comes everything from full roast-ready turkeys to sausages, broth, ready-made entrees, salami and pepperoni (even raw pet foods for your furry family) – and of course, there’s a bistro for when you’re hungry right now.

The JD Farms Bistro serves up turkey in nearly endless forms. But their most popular item is their smoked turkey legs.

These have become so well-known that busses full of people from around the world have been known to make a dedicated stop, just to give the handheld specialty a try.

Also popular is their hot and fresh turkey pot pies, filled with bright vegetables, and of course, turkey! Pour on their homemade gravy and fresh cranberry sauce, served on the side.

Fancy something lighter? Everything in their deli, including the sandwiches and salads are made on-site.

There are a lot of take-home goodies including turkey sausages, bacon-style turkey, jerky, and deli meat.

JD Farms turkeys are raised under a stringent certification program that ensures the turkey are raised in spacious environments with constant access to fresh feed, water, and are as stress-free as a turkey can be. They are part of the Global Animal Partnership, which is a program dedicated to farm animal welfare.

The bistro and shop are open daily – check their website for current hours.

JD Farms
24726 52 Avenue.
Langley, BC

Go to Part 3: Dinner at Chaberton Estate Winery

By Dan Olson, chef/owner, Railtown Catering


Brioche bread (2 loaves, diced into cubes)

Celery (4 stalks, diced)

Small yellow onion (1, diced)

Garlic (4 cloves, chopped)

Fresh sage (½ bunch, chopped)

Fresh thyme (¼ bunch, chopped)

Dried apricots (1 small handful, diced)

Roasted chestnuts (1 cup, chopped)

Toasted pine nuts (¼ cup)

Butter (½ pound)

Reserved turkey fat/drippings

Turkey stock (3 cups)

Whole eggs (4 , whisked together)

Old bay seasoning spice (1 tbsp)

Juice from one orange

Salt and cracked black pepper to taste


1. In an oven preheated to 350°F, toast the brioche cubes into golden brown croutons with garlic oil and salt. Set aside.

2. Sauté the onion, celery, garlic, thyme, sage and seasonings together in the reserved turkey dripping and butter.

3. In a large mixing bowl, add the croutons, chestnuts, pine nuts, sautéed vegetables, orange juice, turkey stock and eggs. Season with salt and pepper, mix and place into a casserole dish.

4. Cover with tin foil and bake for approximately 45 minutes at 350°F.

5. Serve with juicy turkey and gravy.

Photo Credit: Jelger + Tanja Photographers