Last week we celebrated Thanksgiving on the other side of the Atlantic! A moment to remember and celebrate the help given by the Indigenous to the Pilgrims landed the Mayflower in 1620.

A party that has become a real symbol of sharing and gastronomy in the United States (4th Thursday of November) but also in Canada (in October). A celebration that gives us ideas for your food and wine pairings of the end of the year … Why not try stuffed turkey (with Provencal accent) accompanied by our Tavel Les Combelles, a perfect match to surprise and treat your guests.

Put on your apron, all in the kitchen!


1 beautiful turkey (do not forget to order from your poultry farmer)
1 lemon
1 onion
20 cl of milk
Mie of bread
300g of sausage meat (depending on the size of the turkey)
Chicken broth
Fresh cream
Olive oil
Salt & pepper

Step 1: Preheat your oven to 180 ° C with the grid at the bottom third position.

Step 2: Prepare the stuffing by dipping the crumb into the milk. Fry the onions in butter with a clove of garlic. Make lemon zest. Stir in zest, sausage meat, breadcrumbs, caramelized onions and garlic, thyme, salt and pepper.

Step 3: Stuff the cavity with the stuffing and the sage leaves. Tie the thighs with string.

Step 4: In a bowl mix: olive oil, lemon and crushed garlic. Rub the skin of the chicken with this preparation and slip under the skin.

Step 5: Transfer the turkey to a rack located in a roasting pan. Pour 2 cups of chicken broth into the roasting pan and put in the oven. Roast the turkey for 2 1/2 hours or until a meat thermometer inserted in the thickest part indicates a temperature of 165 degrees.

Step 6: After the first hour of roasting, brush the turkey every 15/20 minutes and cover with foil if the skin turns dark golden brown before cooking the turkey.

Step 7: Remove the turkey from the oven and transfer it to a cutting board. Let stand for at least 15 minutes by covering with foil.

Step 8: Place the roasting pan on the stove over medium-high heat and simmer the cooking juices and remaining chicken broth. Mix the cream and add flour to thicken the sauce by whisking the mixture well.

Step 9: Cut the turkey and serve with the sauce.