Let's talk turkey!

With Thanksgiving weekend upon us, meal planning, family gatherings, and a variety of festivities are in the works for most Canadians.

SooToday reached out to a few local foodies to find out their secret to the perfect turkey dinner, including raising the ideal bird.

Martti Lemieux of Valleyfield Farm said a happy turkey is a tasty turkey.

During the day, his birds wander through fresh pasture, soaking up the sunshine as they feast on grass, clover and organic grains.

But it's allowing them to roost at night that sets his flock apart from most others, he said.

"Turkeys naturally want to wrap their talons around things. They stay in a better position when they have an opportunity to roost at night," Lemieux told us.

"You gotta let the turkey be the best turkey the turkey can be. It has to express its full turkey-ness."

If you must shop for a turkey from a grocery store, he advised finding one labelled 'free range' and with a low water rating as most grocery store meat is injected with water to increase its plumpness.

When it comes time for roasting, Chef Derek Turner from Gliss Steak and Seafood recommended rubbing the bird with olive oil and your favourite seasonings, and cooking it low and slow breast side down and unstuffed.

"Gravity keeps the breasts juicy," he said. "When the cavity is empty, the bird cooks more evenly."

Local food geek Sasa Jurko walked us through his entire turkey process that starts with patting the bird dry and leaving it uncovered in the fridge or cold room for up to 24 hours prior to roasting.

And for Jurko, butter is key.

Lots and lots of butter.

He massages the skin to loosen it, rubs in thin slices of butter under the skin, and brushes the outside with additional melted butter.

To make the drippings more flavourful, he adds to the roasting pan a quartered onion, whole garlic cloves, a bit of white wine, and (you guessed it) more butter.

"Roast the bird on its side (like its posing for pinup shot)," Jurko said. "This will keep the white meat moist, but you'll have to flip it to the other side half way through. If doing traditional breast side up, the turkey will be great too, but you'll need to baste it more frequently."

Erik Nowak of Big Daddy's Burgers (and the bygone Panna Bar and Grill) has a completely different - and seemingly time consuming - take on turkey.

He debones the bird, cooking the breasts and legs separately.

"The legs take about 45 minutes longer to cook than the breasts," he explained. "Roasting them separately ensures everything is perfectly cooked."

Nowak makes stock from the turkey's carcass which he uses for both the stuffing and the gravy.

"You don't get to carve the turkey at the table, but they only do that in the movies," he joked.

For a side dish, he recommends local seasonal root vegetables, roasted with a bit of honey, thyme and sage until caramelized.

He even offered some advice for for avoiding the 'turkey tireds'.

Coleslaw.

According to Nowak, a vinegar-based dressing on the slaw will help combat the typical post-turkey sleepiness.

Ray Fox, the very tall and very excellent chef for Shabby Motley's cafe, was unable to offer any turkey advice.

"My secret for turkey is leaving it to my parents," he told us. "I'm kind of ashamed that I've actually never cooked a turkey myself, so I've yet to discover the tricks of the trade."

He did provide some dessert tips, however.

"I usually make a pie. Normally apple, or apple and pear," he said. "It's very homey, and I like making it the day of. I'm huge on fresh-baked, and that sweet smell of cinnamon and pastry crust… it makes people happy."

Have your own tips, tricks or secrets for the perfect Thanksgiving family gathering?

Please share them in the comment section below.