7:20am Science Festival: Do you know a budding scientist? We show you why science should be celebrated and how it impacts so many aspects of our community and day to day living when we visit Science World!
8:20am Chef Mark McEwen: Chef shows us how to impress your friends when you whip up Nova Scotia Lobster Spoons! This snappy appy plus his top food items to have on-hand for unexpected guests. Plus, how you could win a 5 course dinner trip to Mark’s cottage in Ontario – airfare included!
8:50am Holiday Etiquette with Charles MacPherson: Tips on how to be the most well-mannered guest at the Thanksgiving dinner table with etiquette expert Charles MacPherson.
6:15am Elliotte Friedman Previews the Canucks’ New Season: The Canucks start their regular season Wednesday against the Calgary Flames. We preview the new season with Hockey Night in Canada’s Elliotte Friedman.
7:20am North Vancouver Minor Hockey: We practice with a minor hockey team from North Vancouver and talk safety, sportsmanship and the upcoming season.
8:20am Turkey and all the Trimmings? How to brine, rest and carve your bird like a pro, plus, how to be sure it’s done. Dirty Apron Chef David Robertson inspires us with his turkey and cranberry compote recipe, plus all his best turkey tips and tricks.
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
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
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
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.
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.
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.
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.
8:40am How to travel in style: Chatelaine Style Expert Susie Wall shows us the chic essentials that should be in your carry on, plus what to wear on the plane so you’re comfortable and stylish.
8:20 Counting Down to Canada’s Federal Election: Have you decided who you’re voting for yet? With just two weeks to go until Canadians head to the polls, Maclean’s Nancy MacDonald brings us some insight from the campaign trail.
8:40am Sugar Pumpkin and Heavenly Apple Pie: Thanksgiving wouldn’t be Thanksgiving without pie! Bowen Island’s Lime and Moon Pie Company shows us how to make their two most popular Thanksgiving pies, Sugar Pumpkin and Heavenly Apple.
7:40am Brandon Prust On The BT Couch – Vancouver Canuck Brandon Prust chats about the new season plus we have your chance to win tickets to the home opener & your own jersey.
820am Whitecaps FC President Bob Lenarduzzi - The football club make a huge donation to the BC Children’s Hospital Foundation, plus your chance to win tickets to Wednesday’s game vs FC Dallas!
6:15am -Don’t miss Thor’s thoughts on these buzzed-about flicks – Emily Blunt’s searing thriller ‘Sicario’ and Matt Damon’s survival epic ‘The Martian’.
7:20am -Avalon Dairy is leading in innovation on traceable milk. What do you think about this process?
7:40am -Travis Lulay in the house! The Saskatchewan Roughriders are in town and BC Lions Quarterback Travis Lulay tells us how you can help TackleHunger at the Vancouver Food Bank.
8:20am -Producer Warren Littlefield: In addition to producing the Fargo TV series, he was also responsible for the ‘90s renaissance at NBC – we chat with industry expert Warren Littlefield about the ever-changing television landscape.
7:20am Surrey Animal Resource Centre: We meet some of the adorable pets looking for their forever home at the Surrey Animal Resource Centre.
7:40am Breast Cancer Awareness Month: What are the signs & how to reduce your risk? October marks breast cancer awareness month, Dr. Yvette Lu weighs in.
8:20am Countdown To The Federal Election: As we continue to inch closer to voting day, it’s time to check back in Macleans Nancy Macdonald with less than three weeks to go.
8:40 am Serving a Thanksgiving Turkey Doesn’t Have to Take All Day: Cooking a Thanksgiving turkey in under an hour? It’s possible! The BC Turkey Growers will show us how!
7:40am Gratitude & The Generations: How differently we express our thanks. The best-selling author of Dr Karyn’s Guide to the Teen Years explains how different generations show and perceive gratitude and the lessons we can learn from each.
8:20am OMNI’s Blood and Water: We go behind the scenes of OMNI’s new original drama series ‘Blood and Water’ with star Elfina Luk and producer Ben Lu.
8:40am Vancouver Fashion Week: Vancouver Fashion Week is officially underway…we get a look at some of this year’s hottest styles and trends with Chatelaine’s Susie Wall.
7:20am Former Dragon Bruce Croxon Talks Start-ups and Growing Your Business: Bruce Croxon is a former Dragon with over 20 years’ experience helping young companies grow. We talk start-ups and why a company’s vision and values are integral to its success.
7:40am Director Atom Egoyan: One of Canada’s foremost directors, Atom Egoyan talks about working with Christopher Plummer in their new drama ‘Remember’.
8:20am Filmmaker Deepa Mehta: Acclaimed Canadian director Deepa Mehta talks about her brand new drama ‘Beeba Boys’ and why it just might shock some audiences.
8:40am Keep Pumpkins Out of the Coffee Cup: Help keep pumpkins out of the coffee cup with @NabobCoffee this morning on BT #RespectTheBean