WATCH: How to make a no-stress turkey dinner

Chef David Robertson from Dirty Apron explains how to take the stress out of making a Thanksgiving dinner.

Here is his “easy” turkey recipe.

Roasted Turkey Breast and Boneless Roasted Stuffed Turkey Leg with Cranberry Compote

Turkey dinner can be an elaborate undertaking for a lot of people, so I teach my students how to simplify turkey dinners. Brining is one way to ensure a moist bird, and it’s easy—it just takes preparation. And the stuffed turkey legs are a bonus that will blow everyone away. Serves 12

Cranberry compote

1/2 lb cranberries (fresh or frozen)

juice and zest of 1 orange

juice and zest of 1 lemon

1/2 c sugar

1/4 c dry red wine

11/2 c water

2 Tbsp cornstarch mixed with 4 Tbsp cold water

1 Tbsp chopped fresh thyme

Roasted and stuffed turkey

1 turkey, 12 to 15 lbs

2 Tbsp smoked paprika

5 Tbsp unsalted butter

juice of 1 lemon

2 Tbsp vegetable oil

Gravy

4 Tbsp all-purpose flour

4 c chicken stock (page 173)

2 sprigs of Italian parsley, leaves only

2 sprigs of thyme, leaves only

Chestnut and apple stuffing

1/4 c unsalted butter

1 white onion, finely diced

2 garlic cloves, chopped

2 celery stalks, in 1/4-inch dice

3 c chestnuts (about 1 lb), peeled, roasted and cut in half

2 Granny Smith apples, peeled and cut in 1/2-inch dice

6 c day-old brioche bread (page 17) or Pullman loaf, crusts removed, cut into 1/2-inch cubes

1/4 c chicken stock (page 173)

1/4 c whipping cream

4 sprigs of thyme, chopped

4 sprigs of sage, chopped

4 sprigs of Italian parsley, chopped

Cranberry compote

Place the cranberries, orange juice and zest, lemon juice and zest, sugar, red wine and water in a medium saucepan and bring to a boil over medium-high heat. Cook for about 5 minutes. Pour in the cornstarch mixture, reduce the heat to low and stir constantly until the mixture thickens. Add the thyme and set aside.

Roasted and stuffed turkey

Preheat the oven to 400°F.

Begin by removing the turkey legs. To do this, hold the thigh and slide a boning knife along the inside of the thigh against the breast. Continue to slide the knife down all the way to the joint, then pull the thigh away from the breast with your hands. When the round end of the thighbone is visible, cut through the joint to detach the thigh. Repeat on the other side. Wrap the legs tightly in plastic wrap and refrigerate until needed. Remove and set aside the giblets, then rinse the turkey and pat it dry with paper towels.

Season the turkey inside and out with 1 Tbsp of the smoked paprika and some salt and pepper. Rub 2 Tbsp of the butter, lemon juice and vegetable oil over the turkey breast.

Place the turkey breast and giblets in a roasting pan and cook for 11/2 to 2 hours or until the turkey is golden and the juices run clear. (To test for doneness, insert an instant-read thermometer into the thickest part of the meat; it should read 165°F.) Remove from the oven, transfer the turkey to a plate and allow to rest for 30 minutes. Reserve the giblets and the pan juices for gravy.

Gravy

Remove the giblets from the pan and set aside. Pour the pan juices into a medium saucepan, bring to a boil over medium heat and cook until they have caramelized, 2 to 3 minutes. Pour off all but 4 tablespoons of the fat. Reduce the heat to medium-low.

Sprinkle the flour into the pan and stir for 1 minute. Using a whisk, add the chicken stock a little at a time until the gravy thickens and becomes smooth. Season with salt and pepper, then strain into a clean saucepan. Reserve the giblets to make soup.

Chestnut and apple stuffing

Preheat the oven to 400°F.

Melt the butter in a large saucepan over medium heat, then add the onions, garlic, celery and chestnuts and sauté for about 3 minutes. Stir in the apples and bread, cook for another 2 minutes, then add the chicken stock, cream and all the herbs. Season with salt and pepper. Spread the stuffing into a shallow baking dish and bake, uncovered, until the top is golden, about 20 minutes. Remove from the oven and allow to cool before stuffing the turkey legs.

Finish turkey

Preheat the oven to 400°F. Cut 2 squares of aluminum foil large enough to hold the turkey legs. Unwrap the turkey legs. Using a boning knife, hold a turkey leg and run the knife along the side of the bone to separate the meat from the bone. Try to keep the meat in one long piece. Repeat with the second turkey leg. (Reserve the bones to make stock.)

Place the meat on a clean work surface and season with 1 Tbsp of smoked paprika and salt and pepper. Arrange 1/4 of the stuffing down the centre of each piece of leg meat. (Spoon the leftover stuffing into a small casserole dish.) Tightly roll the leg meat over the stuffing. Rub 1/2 of the remaining butter on each piece of foil, then rub the foil over the turkey rolls. Place a rolled turkey leg onto each piece of foil. Fold the bottom half of the foil over the turkey leg, then the top half and fold in the ends as if you were wrapping a parcel, ensuring the turkey legs are tightly wrapped. Set the foil-wrapped legs in a roasting pan and cook for 25 minutes. (Cook the stuffing in the casserole dish at the same time.) Remove the turkey from the oven, unwrap and discard the foil and cook the meat unwrapped until the legs are fully cooked. (To test for doneness, insert an instant-read thermometer into the thickest part of the meat; it should read 165°F.) Reserve any pan juices to add to the gravy.

To serve Arrange the turkey on a large platter. Reheat the gravy, stirring in the parsley and thyme just before serving, then pour into a gravy boat. Spoon the compote into a serving bowl. Serve the gravy, compote and stuffing alongside the turkey.

Chef’s Notes

Prepare the compote a day ahead to allow the cranberries to soak up all the flavour of the added ingredients. It will also go very well with your next cheese platter or dessert.

For added flavour and a juicier turkey, you can brine it for 24 hours in classic brine (page 174) before starting this recipe. Allowing the turkey to rest for a solid 30 minutes before even thinking about carving it results in a much juicier turkey.

There are other stuffing options: add bacon or try other herbs such as oregano, marjoram or rosemary. Have fun with this recipe.

If you are not confident deboning the turkey leg yourself, ask your butcher to do it for you.

Apple and green bean sauté

3 oz French green beans,

stalk ends trimmed

1/2 Tbsp butter

1/2 Granny Smith apple,

cored and diced

Apple and green bean sauté

Fill a large bowl with ice and cold water. Bring a pot of salted water to a boil over high heat, add the beans and cook for 2 minutes or until just crisp-tender. Plunge them into the ice bath to stop the cooking and keep them green.

Melt the butter in a small sauté pan over low heat, add the apples and sauté for about 1 minute. Stir in the green beans, sauté for another minute and season with salt and pepper.