Rossdown Farms' Signature Holiday Turkey Recipe

Rossdown Farms' Signature Holiday Turkey Recipe

Raised in the British Columbia’s Similkameen Valley, Rossdown Farm's organic turkeys are free range, raised without antibiotics and fed an all-vegetarian diet that contains no GMOs or animal by-products. For more than three generations Rossdown has been dedicated to farming, raising and serving the highest-quality poultry products from the Beautiful Fraser Valley.

Follow the Wiebe Family's signature recipe below to make a delicious turkey for your holiday feast!


Old Fashioned Stuffing

  • 3/4 cup butter
  • 2 1/2 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped fennel (or 2 cups celery)
  • 4 tsp dried sage
  • 1 tsp each salt, dried savory, marjoram and pepper
  • 1/2 tsp dried thyme
  • 14 cups cubed white bread
  • 1 cup chopped fresh parsley
  • 5 prunes


  • 4 1/2 cups chicken stock
  • 1 1/2 cups dry white wine or water
  • 1 chopped onion
  • 1/2 cup each sliced carrot and celery


    • 4 1/2 cups chicken stock
    • 1/4 cup all purpose flour
    • 2 tbsp butter
    • Salt & Pepper



      1. In a large skillet, melt butter over medium heat. Cook onions, celery, fennel and spices, stirring often for 10-15 minutes and vegetables are tender. Transfer to large bowl and toss with bread, prunes and parsley. Set aside.

      2. Rinse turkey inside and out; dry skin and cavity well. Loosely stuff neck opening; fold neck skin over stuffing and skewer to back. Lift wings and twist under back. Stuff body cavity. Tuck legs under band of skin or tie together with butchers twine.

      3. *extra stuffing* Place in oven safe dish with lid on, and cook for 30-45 minutes at 350F. When removing stuffing, add in some drippings from the turkey pan, and stir in.

      4. Place turkey on rack in roasting pan. Combine butter, sage and thyme; rub over turkey. Sprinkle with salt and pepper. Tent with foil, dull side out, leaving sides open. Roast in 400F (160C) oven for 1 hour, and then reduce temperature to 350F, basting every 30 minutes for 4 hours.

      5. Remove foil and roast for 1 additional hour or until thermometer inserted into thigh reads 185F (85C) and stuffing 165F (75C). Let stand on platter for 20 minutes, lightly covered.


      1. Meanwhile, to saucepan with turkey parts, add stock, wine, onion, carrot, and celery; bring to a boil.
      2. Reduce heat to low and skim off fat. Simmer for 3 hours. Strain into measuring cup, adding enough wine to make 3 cups. Set aside.


      1. Skim off fat in roasting pan. Stir flour into pan; cook over medium heat, stirring for 1 minute.
      2. Whisk in stock and bring to a boil, stirring to scrap up brown bits. Reduce heat and simmer for 5-10 minutes.
      3. Whisk in butter, season with salt and pepper to taste. Strain.

      Carve Turkey and serve. Enjoy!


        Leave a comment

        Please note, comments must be approved before they are published

        This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.