Dindon cuire congele a lerable et au bacon

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8 and more Portions
25 min Prepping
5h30 Cooking
Recipe Easy


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  • 1 large onion, thinly sliced
  • 4 carrots, cut into sections
  • 2 parsnips, cut into sections
  • 10 to 12 small new potatoes, cut in half
  • 1 cup (250 ml) chicken broth


  • 1/2 cup (125 ml) melted butter
  • 6 slices bacon, cooked and crumbled
  • 3 tbsp. (45 ml) maple syrup
  • Salt and pepper to taste


  • 1/3 cup (80 ml) white wine
  • 2 tsp. (10 ml) Dijon mustard
  • 1/4 cup (60 ml) flour
  • 1 tbsp. (15 ml) butter
  • Salt and pepper to taste


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  1. Place butter, bacon, and maple syrup in a food processor. Mix until evenly blended. Add salt and pepper.
  2. Preheat oven to 180°C (350°F).
  3. Remove frozen turkey from bag and place in a roasting pan. Brush turkey with maple and bacon butter.
  4. Add onion, carrots, parsnips, and potatoes to roasting pan. Pour in chicken broth.
  5. Cover and bake for 4 hours, basting turkey with cooking juice every hour.
  6. Remove lid and insert a cooking thermometer in centre of one turkey thigh (without touching bone). Continue cooking for 1 to 2 hours, until thermometer reads 85°C (185°F).
  7. Remove turkey from roasting pan. Transfer cooking juice to a saucepan. Add wine and bring to a boil.
  8. Whisk in mustard, flour, and butter. Add salt and pepper. Simmer over low heat for 5 to 8 minutes.
  9. Serve turkey with gravy and vegetables.