THE URIBHO EDIT · FOOD & CELEBRATIONS

Three Beautiful Ways to Celebrate Thanksgiving

The perfect roast, the irresistible crunch of deep-fried turkey, and a vibrant vegan Thanksgiving inspired by FullyRaw Kristina.

Canadian Thanksgiving is a time for gathering around the table, giving thanks for our blessings, and enjoying the foods that make autumn so special. And when it comes to the centrepiece of the feast, why settle for one way to prepare turkey when you can have two? A beautifully roasted bird with golden skin and fragrant herbs is a timeless classic, while deep-fried turkey brings that wonderfully crisp exterior and succulent meat that makes everyone reach for another slice.

But a Thanksgiving table can be magnificent without meat, too. For our third approach, we're taking inspiration from the raw-food philosophy associated with FullyRaw Kristina: fresh produce, colourful vegetables, nuts, fruits, and creative plant-based dishes that celebrate nature's abundance.

Whether your Thanksgiving tradition is a traditional family roast, a Southern-style fried turkey, or an entirely plant-based feast, here's how to make it memorable.

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THE HARVEST TABLE

1. The perfect herb-roasted turkey

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There is something wonderfully comforting about a traditional roast turkey. The golden skin, the aroma of rosemary and thyme, the rich pan juices, and the promise of gravy make it a Thanksgiving classic for good reason.

The secret isn't complicated: prepare the bird properly, season it generously, allow enough time, and don't guess when it's done.

What you'll need

• 1 fully thawed whole turkey, ideally 5–7 kg (11–15 lb)

• ½ cup softened butter

• 4 garlic cloves, finely minced

• 2 tbsp chopped fresh rosemary and thyme

• 1 lemon, halved

• 1 onion, quartered

• Salt and freshly ground black pepper

• 1–2 cups low-sodium chicken stock, as needed for the roasting pan

How to roast it beautifully

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1. Prepare the bird

Thaw the turkey completely in the refrigerator. Remove the giblets, pat the skin dry, and season the cavity lightly. Dry skin helps achieve better browning.

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2. Make a fragrant herb butter

Combine the softened butter, garlic, herbs, salt, and pepper. Carefully loosen the breast skin and spread some butter underneath; rub the remainder over the exterior.

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3. Roast patiently

Heat the oven to 325°F (163°C). Place the turkey breast-side up on a rack in a shallow roasting pan. Add a little stock to the pan if desired. Roast until cooked through, loosely covering the breast with foil if it browns too quickly.

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4. Rest before carving

Verify that the breast, innermost thigh and wing reach 165°F (74°C). Rest the turkey for about 20 minutes before carving so the juices settle.

The finishing touch: Strain the pan juices, skim off excess fat, and use them to make a rich gravy. Serve with roasted potatoes, glazed carrots, cranberry sauce, and your favourite stuffing baked separately.

The secret to success: A meat thermometer, rather than the colour of the skin or a pop-up timer, tells you when the turkey is safely cooked. The USDA recommends at least 165°F (74°C) in the relevant thickest areas.

 

2. The irresistible deep-fried turkey

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Now we're talking! 😂 If roasted turkey is the elegant classic, deep-fried turkey is the showstopper. The skin turns beautifully crisp, the meat can remain wonderfully juicy, and the cooking time is often shorter than roasting.

This method is especially appealing if you love that contrast between a crunchy exterior and tender, succulent meat.

What you'll need

• 1 completely thawed turkey weighing no more than 12 lb (5.4 kg)

• 2–3 tbsp Cajun seasoning or your favourite savoury poultry rub

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and black pepper, to taste

• Peanut or canola oil, in the amount specified by your fryer setup

How to achieve that crisp, golden finish

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1. Dry the turkey thoroughly

Remove the giblets and pat the bird completely dry inside and out. Water and hot oil are a dangerous combination, so don't skip this step.

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2. Season generously

Mix the Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper. Rub evenly over the bird. Keep the seasoning balanced so the turkey's flavour still shines.

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3. Heat the oil safely

Use a purpose-built outdoor turkey fryer on a stable, level surface well away from buildings and anything combustible. Measure the required oil volume beforehand using the manufacturer's instructions and a water displacement test.

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4. Fry, drain, and rest

Heat the oil to 350°F (177°C), then lower the turkey slowly and carefully, following the fryer's instructions. Allow approximately 3–5 minutes per pound as an initial estimate, but use a food thermometer to verify doneness. Rest for about 20 minutes before carving.

The golden rules of turkey frying

Never fry a frozen or partially frozen turkey.

Ice and residual water can cause violent oil overflow and potentially a fire.

Never fry indoors, in a garage, or beneath a covered structure.

Keep the fryer outdoors, away from structures, and never leave it unattended. Never use water on a grease fire.

Check the temperature in three places.

The breast, innermost thigh, and innermost wing must each reach 165°F (74°C).

Safety guidance: USDA, Turkey: Alternate Routes to the Table.

Serving suggestion: Pair fried turkey with creamy mashed potatoes, buttery corn, coleslaw, cornbread, and a tangy cranberry relish. The contrast between the rich, crispy bird and fresh, acidic sides is simply divine.

3. A FullyRaw-inspired vegan Thanksgiving

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Who says Thanksgiving needs a turkey to feel like a feast?

Taking inspiration from the fresh, colourful, plant-based philosophy associated with FullyRaw Kristina, this third menu celebrates the natural beauty of fruits, vegetables, nuts, seeds, and vibrant seasonal produce.

Rather than claiming this is a specific recipe from Kristina's handbook, consider it our own Thanksgiving interpretation of a raw-vegan-inspired celebration. It is designed around uncooked plant foods, with one important exception to strict raw-food practice: the optional roasted squash boats. For a fully raw menu, replace them with fresh lettuce cups or another uncooked vegetable base.

The menu: nature's abundance

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The harvest garden bowl

Spiralized zucchini and cucumber tossed with carrot ribbons, avocado, pomegranate seeds, fresh herbs, and a creamy lime-cashew dressing.

Fresh, crunchy, colourful, and full of contrasting textures.

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Walnut and herb stuffing cups

Pulse walnuts, celery, mushrooms, fresh parsley, sage, thyme, and a few dried cranberries in a food processor. Spoon the mixture into crisp lettuce leaves.

A savoury, earthy alternative to traditional bread stuffing.

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The jewel-toned harvest platter

Arrange thinly sliced beetroot, carrots, avocado, orange segments, leafy greens, pomegranate arils, and pumpkin seeds. Finish with lemon-tahini dressing.

An edible celebration of autumn's colours.

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No-bake pecan and date tartlets

Blend dates, walnuts, and pecans for a crumbly crust. Press into small tart moulds and fill with a smooth mixture of soaked cashews, dates, pumpkin purée, cinnamon, and a little vanilla. Chill until firm.

Rich, naturally sweet, and perfect with an autumn-spiced tea.

A simple raw-vegan dressing to tie it all together

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Creamy cashew-lime dressing

Makes approximately 1 cup · 10 minutes, plus soaking time

Ingredients

• 1 cup raw cashews, soaked and drained

• Juice of 1–2 limes

• ½ cup water, adding more as needed

• 1 small garlic clove

• A handful of fresh cilantro or parsley

• Salt and black pepper to taste

Method

Blend everything until silky smooth, adding water gradually to achieve a pourable consistency. Taste, adjust the lime and seasoning, and refrigerate until serving.

Spoon over the harvest bowl, drizzle over fresh vegetables, or serve as a dip.

A note on raw food: A raw-vegan diet excludes animal products and generally avoids cooking foods at high temperatures. Choose ingredients and preparation methods accordingly, and use commercially pasteurized ingredients where applicable. Soaked nuts should be handled hygienically and refrigerated; soaking alone does not make them safe from all harmful microorganisms.

Which Thanksgiving turkey method suits your table?

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The traditional roast

Classic comfort

Ideal for a family gathering, generous leftovers, traditional gravy, and an impressive centrepiece.

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The deep-fried bird

Crispy indulgence

Perfect for cooks who love crisp skin and succulent meat, provided they have the proper outdoor equipment and take every safety precaution.

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The plant-based feast

Fresh and vibrant

Wonderful for vegan guests, lighter holiday dining, or anyone who wants to celebrate the harvest through fresh produce.

The finishing touch: make the feast your own

A perfect Thanksgiving meal isn't measured by how many dishes you serve. It is measured by the care that goes into preparing them, the joy of sharing them, and the gratitude around the table.

If you're like me and love turkey two ways, roast one bird for tradition and let the crispy fried version be the indulgent alternative. Then add a colourful plant-based platter so everyone has something beautiful to enjoy.

And above all, give thanks. For family, for friends, for the food before us, and for the blessings—both great and small—that carry us through another year.

Happy Canadian Thanksgiving! May your table be abundant, your home be filled with love, and your heart overflow with gratitude.

The URIBHO Edit — Celebrating good food, thoughtful living, and the beauty of the harvest.

Further reading

• USDA Food Safety and Inspection Service — Turkey Basics: Safe Cooking

• Centers for Disease Control and Prevention — Preparing Your Holiday Turkey Safely

• FullyRaw Kristina — explore her raw-vegan food philosophy and recipe inspiration.