About the Recipe
When it comes to holiday entertaining, turkey is always the centrepiece of our meals. But why wait for a special occasion? Turkey is versatile and perfect for any time of year—whether it's a weeknight family dinner or a festive feast with friends. There's something magical about gathering around the table, sharing a home-cooked meal, and enjoying the flavours of BC’s finest produce and proteins.
Turkey is more than just a holiday staple—it's packed with lean protein, iron, and Vitamin B12, making it an ideal choice for healthy meals year-round. Over 60 farmers across BC raise turkey throughout the year, providing fresh, local, and sustainable options for our community. This recipe, featuring Grandpa J’s new Coq seasoning, will elevate your turkey game and bring out the rich, savoury flavours you crave this season.
Chef Tip: Brining your turkey is one of my favourite ways to ensure it stays juicy and flavourful. The balance of sweet, salty, and sour from the brine enhances the overall taste and keeps the bird moist even after roasting.
A Little About Grandpa J’s Coq Seasoning:
Grandpa J’s Coq (pronounced "Coke") seasoning is inspired by the Coquihalla Highway, a route the family took while growing the business. This robust, layered salty-pepper blend is perfect for turkey, poultry, pork, salads, vegetables, wings, and roast root vegetables. The salt and pepper mix reflects the ice, snow, sand, and granite peaks of the Coquihalla, capturing both the natural beauty and the bold flavours this region has to offer.
Ingredients
Serves 6-8 people
Ingredients:
Brine
2 x 2 lb BC Turkey Breast
½ cup Grandpa J’s Coq seasoning
½ cup apple cider vinegar
¼ cup brown sugar
2 litres water
4 bay leaves
2 sprigs rosemary or thyme
3 cloves garlic
2 sprigs sage
Rub
½ lb butter
Sage or flat leaf parsley
2 tbsp Grandpa J’s Coq seasoning
Preparation
Method:
In a large stockpot or bucket, combine 1 litre of water, ½ cup Coq seasoning, brown sugar, and apple cider vinegar. Bring to a boil, ensuring the sugar and salt dissolve completely. Remove from heat and add the remaining 1 litre of water to cool the brine.
Crush the garlic and herbs with the back of your knife, then add them to the brine.
Once the brine is cooled, pour it over the turkey breasts (you can add turkey legs too if you like). If the turkey floats, use a clean, heavy plate to keep it submerged. Cover the pot and refrigerate for 4-6 hours.
After brining, remove the turkey, rinse it off, and place it on a cooking rack to dry. Pat the turkey dry with a paper towel to ensure the skin crisps up during roasting.
Carefully peel back the skin from the bottom of the turkey breast. You should be able to slide your hand underneath the skin without tearing it.
Cut the butter into small cubes, bruise the sage, and place them under the skin and on top of the breast.
Chop 2 cups of celery, onion, and carrots, and place them on the roasting pan under the turkey breast. These vegetables will add aroma and flavour to the turkey and its drippings for the gravy.
Roast the turkey at 375°F until the skin is golden brown and the internal temperature reaches 160°F (check with a meat thermometer). Let the turkey rest for 15-30 minutes before carving.
Gravy:
Strain the vegetables from the drippings and reserve the liquid.
In a pot over medium heat, whisk the drippings until bubbling. Gradually add 2 tbsp of flour per cup of drippings, whisking to avoid lumps (or strain if needed).
Finish the gravy with 2 tbsp of white wine or apple juice per cup of gravy.
Serving Suggestion(s):
Serve the turkey with BC cranberry sauce, BC Fresh golden potato mash, or roasted potatoes for a fantastic alternative. I love seasoning Brussels sprouts with Greko lemon for an extra zing!
Don't forget to add stuffing (if you must 😉).
This turkey dish, paired with Grandpa J’s Coq seasoning and fresh, locally-raised BC turkey, will become your go-to recipe for any holiday celebration—or any time of year!
Enjoy and celebrate the best of BC this season.