Roast Turkey with Red Wine and Cranberry Sauce served with Butter and Pan-Fried Spiced Ricotta Gnocchi

Prep time 15 min       Cook time 4 hours       Serves 8


 Select the items you need and print a shopping list.

Roast Turkey:

1 Butterball Naturally Inspired Seasoned Boneless Turkey Breast Roast¼ cup olive oilSalt and freshly ground pepper


2 tbsp. butter2 shallots, finely chopped1 can (348 mL) whole berry cranberry sauce1 cup red wine


600 gr. Villa Ravioli potato and ricotta gnocchi¼ cup butter2 tbsp. Les Soeurs en Vrac mixed herbs spice blend


    Roast Turkey:

  1. Cook the roast turkey frozen.

  2. Preheat the oven to 325ºF.
  3. Remove the plastic bag.
  4. Do not remove the net inside.
  5. Place the roast turkey on a rack in a shallow roasting pan.
  6. Brush it with olive oil to prevent the skin from drying out.
  7. Season it with salt and pepper to taste.
  8. Add 2 cups of water to the bottom of the roasting pan.
  9. Do not cover the roast turkey.
  10. Cook for 4 hours or until a meat thermometer indicates 165 °F (74 °C).
  11. Make sure there is always water in the bottom of the roasting pan. Add more if necessary.
  12. Meanwhile, prepare the sauce.
  13. In a large skillet, heat the butter over medium-high heat and cook the shallots for 2 minutes.
  14. Deglaze with wine and reduce by half.
  15. Add the cranberry sauce, mix well and keep warm.
  16. Once the roast turkey is cooked, let it rest for 15 minutes before removing the net and slicing it.

  17. Gnocchi pairing:

  18. In a large pot of boiling salted water, cook the gnocchi for 8 minutes. Drain well.

  19. In a large skillet, heat the butter over medium heat and add the gnocchi and spices.
  20. Add salt and pepper to taste.
  21. Cook the gnocchi for 5 minutes, stirring regularly until they are golden brown.
  22. Serve the sliced roast turkey with the pan-fried gnocchi and a generous portion of cranberry sauce.

  23. Photographer:@Natercia

    Chief Stylist:@SoniaLizotte