Andrea Buckett’s Recipe for Roasted Turkey with Gingerbread Glaze and Gravy

Andrea Buckett shared her roasted turkey recipe with a unique and delicious gingerbread glaze and gravy. This recipe calls for simple ingredients and will not disappoint on flavour. Most importantly, this very appetizing turkey dish will keep winter-spirit at a high!

Roasted Turkey

Roasted Turkey with Gingerbread Glaze and Gravy

Serves: 10-12
Prep Time: 30 minutes
Cook Time: 2.5 hours



  • 2 cooking onions, skin on, sliced into rounds
  • 1 orange, sliced into ½” rounds
  • ½ bulb of fennel, sliced into ¼” slices
  • 5kg whole turkey
  • 1 tbsp canola oil
  • 1 tsp salt


  • 2 tbsp canola oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 4 tbsp chopped ginger
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 2/3 cup fresh orange juice
  • ¼ cup molasses
  • 2 Tbsp ketchup
  • 2 tbsp maple syrup


1. Preheat oven to 350°F.

2. In a large fry pan on medium high heat, add oil, diced onion, diced fennel, celery, apple and sauté until tender (5-8 minutes).

3. Scrape vegetables into large mixing bowl. Add brioche crumbs, raisin bread cubes, melted butter, turkey or chicken stock, salt, pepper and parsley.

4. Using a large spoon, combine ingredients until well blended.

5. Stuff the cavity of your holiday turkey with ¾ of this delicious dressing, reserving the other ¼ for the upper end of the bird.

6. For additional holiday cheer, add ½ cup fresh cranberries before stuffing turkey.

7. Lay the onion slices, orange slices and fennel on a large rimmed baking sheet.

8. Lay the turkey on top of the vegetables, breast side up and tuck the wing tips under the turkey. Rub canola oil all over the turkey and season evenly with salt.

9. Cook on the middle rack in the oven for 1hr 15 min.

10. Meanwhile, get started on the glaze. Add the canola along with the shallot, ginger and garlic to a pot that’s set over medium heat. Cook for 3 minutes until everything is soft and translucent. Add the remaining ingredients for the glaze and bring to a simmer. Simmer on low for 8 minutes. Pour the glaze through a sieve, pushing the liquid through with the back of a spoon. Discard the solids.

11. Insert a thermometer into the thickest part of the thigh (do not hit the bone). When the temperature reads 140°F begin basting the turkey with the glaze every 10min.

12. Once the thermometer reads 165°F remove the turkey from the oven. Cover the turkey and let it rest for 20 minutes.

13. Prepare the gravy by pouring all the drippings from the turkey pan into a medium pot. Add the remainder of the glaze along with the apple cider, water, allspice, ginger and cinnamon. Bring to a simmer and cook for 4 minutes.

14. Whisk the cornstarch with the water until it is fully dissolved. Whisk the cornstarch slurry into the gravy and cook another 2 minutes.

15. Carve the turkey and serve with gravy.