Here, four of Canada’s most beloved chefs share their own wine-infused take on the season’s quintessential turkey feast



TRADITIONAL: Thanksgiving Butterball Turkey with Woodbridge by Robert Mondavi Chardonnay-infused gravy and Root Vegetables

By: Chef Corbin Tomaszeki (The Food Network)

Go the classic route this Thanksgiving with Chef Corbin’s own tried-and-true family recipe, complete with Woodbridge by Robert Mondavi Chardonnay infused Butterball turkey gravy and root vegetables.

Yield: serves 12-15 people

NOTE: Thaw your Butterball turkey in the refrigerator.  (A 15 lb/6.8 kg Butterball turkey will need to thaw for 3-4 days prior to roasting)


1 Butterball Turkey – 15 lbs (6.8 kg)

½ cup (125 mL) softened butter

Salt and Pepper to taste

1 whole onion- peeled

Fresh sage leaves

3 large onions, peeled and sliced into 1 inch slices

2 large carrots cut in half lengthwise

4 stalks of celery


Remove the turkey from the package, and pat with paper towels. Preheat your oven to 325°F (160°C). Place breast up on a rack in a shallow roasting pan and rub with vegetable oil. Place the Butterball turkey neck and giblets with the sliced onions, carrots and celery in the roasting pan. Place the fresh sage into the turkey cavity with the reserved whole peeled onion. Roast uncovered for 3 hours and 30 minutes. After 3 hours check for doneness with a meat thermometer. The minimum temperature deep in the thigh should be 180°F (82°C). When cooked, remove the Butterball turkey from the oven and allow to rest for 20 minutes before carving. Keep the roasted neck, giblets, celery, carrots and onions in the roasting pan with the Butterball turkey until you are ready to make gravy.While the turkey is resting, prepare the vegetables.

Chef Corbin’s Woodbridge by Robert Mondavi Chardonnay-Roasted Holiday Vegetables

Yield: 6 servings

Reduction Ingredients:

3 whole shallots – small dice

3 cloves garlic – minced

1 tbsp (15 mL) chopped fresh thyme

2 tbsp (30 mL) butter unsalted

1 cup (250 mL) Woodbridge by Robert Mondavi Chardonnay

3 tbsp (45 mL) maple syrup


2½ lbs (1.1 kg) mixed rough chopped root vegetables (cut into 1½ inch pieces)

Select 4 of the following vegetables:

Sweet potatoes

Pearl onions- whole

Brussel sprouts- halved

Winter Squash (pumpkin, butternut or acorn)





1 Sprig of fresh rosemary minced

Salt and pepper to taste


Preheat your oven to 325°F (160°C). Combine all ingredients for the reduction into a small saucepan and place over medium heat.  Continue to heat and reduce liquid by half.In a large mixing bowl, combine the assorted chopped vegetables with the fresh rosemary and wine reduction. Toss all ingredients together gently and season with salt and cracked black pepper.

Place the mixed vegetables onto a large roasting pan lined with parchment paper.

Roast the vegetables until caramelized and tender (approximately 30 minutes). While vegetables are roasting, prepare gravy.

Chef Corbin’s Woodbridge by Robert Mondavi Chardonnay-Infused Gravy


8 Tbsp. (120 mL) all-purpose flour

6-8 Tbsp. (90-120 mL) turkey drippings/ fat

5 cups (1¼ L) chicken stock

½ tsp. (2.5 mL) dry sage

1 cup (250 mL) Woodbridge by Robert Mondavi Chardonnay

Salt and pepper to taste


Remove the roasted turkey neck, giblets and vegetables from the roasting pan and discard. Combine the flour and turkey drippings together over medium heat to form a roux. Stir and cook together for 3 minutes. Add the warm chicken stock and stir with a whisk. Bring to a boil and reduce heat to a low simmer for 15 minutes.  Season the gravy with salt and pepper and add the dry sage.

Next: SAVOURY: Wild Mushroom & Chestnut Sourdough Stuffing

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