Jul 13 2026
Restaurants›Drift›Nova Scotia Roast Turkey Recipe

Nova Scotia Roast Turkey Recipe

Inspired by Drift
Time3h
Serves10

light & dark meat, garlic whipped potatoes, caramelized parsnips, heirloom carrots, summer savoury stuffing, spiced cranberry sauce, black truffle gravy

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Ingredients

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Turkey

Garlic Whipped Potatoes

Caramelized Parsnips and Heirloom Carrots

Summer Savoury Stuffing

Spiced Cranberry Sauce

Black Truffle Gravy

Method

Preparing the Turkey

  1. 1

    Seasoning the Turkey

    Preheat the oven to 325°F (165°C). Rub the turkey with salt, black pepper, and softened butter. Place garlic cloves inside the cavity.

  2. 2

    Roasting the Turkey

    Place the turkey breast side up in a roasting pan and roast for about 3 hours or until the internal temperature reaches 165°F (74°C). Baste periodically with pan juices.

Making Garlic Whipped Potatoes

  1. 3

    Boiling the Potatoes

    Peel and cube the potatoes. Boil in salted water until tender, about 20 minutes. Drain well.

  2. 4

    Whipping the Potatoes

    In a bowl, blend boiled potatoes with butter, heavy cream, minced garlic, and salt until smooth and creamy.

Caramelizing the Vegetables

  1. 5

    Roasting Parsnips and Carrots

    Chop parsnips and heirloom carrots. Toss with olive oil, honey, salt, and pepper. Roast in oven for 30 minutes until tender and caramelized.

Preparing the Stuffing

  1. 6

    Making the Stuffing

    Sauté diced onion and celery in butter. Combine with bread cubes, summer savoury, and chicken broth. Mix well and bake at 350°F (175°C) for 30 minutes.

Cooking the Cranberry Sauce

  1. 7

    Simmering the Sauce

    In a saucepan, combine cranberries, sugar, orange juice, cinnamon, and cloves. Cook over medium heat until cranberries burst and sauce thickens.

Making the Gravy

  1. 8

    Preparing the Gravy

    In a saucepan, combine turkey drippings with flour to create a roux. Gradually whisk in water or broth until desired thickness is reached. Stir in black truffle oil, salt, and pepper.

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