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I only roast a turkey once a year, so I want to make sure it is an excellent recipe. I developed this one years ago and it works so well that I included it in Cooking Meat, my cookbook about all things meaty!

The following is an abridged recipe from that book. There are a few steps involved, but I believe it is truly worth the extra effort.

Roast Turkey with Stuffing

Be sure to start this the day before the celebration.

Serves 8 to 10

Roast Turkey

3 quarts water
1 cup salt
1 cup granulated sugar
6 garlic cloves
8 thyme sprigs
4 bay leaves
1 quart ice cubes
1 (15 pounds) turkey
Vegetable oil for drizzling

Compound Butter

2 cups unsalted butter
1 bunch sage, leaves picked and chopped
1 bunch thyme, leaves picked and chopped
1 bunch chives, chopped
1 Tbsp ground allspice
Salt and pepper
½ cup Madeira or port

Stuffing

1 cup butter
2 large onions, small diced
2 bay leaves
4 garlic cloves
Giblets and liver from the turkey, finely chopped
2 celery stalks, diced
1 carrot, grated
1 bunch sage, leaves picked and sliced
½ tsp grated nutmeg
½ tsp ground allspice
Salt and pepper
½ cup Madeira or port (optional)
1–2 cups turkey or Chicken Stock
4 cups 1” cubed stale bread (cube it the day before and leave it to dry out)

Gravy

2 cups white wine (divided)
2 Tbsp butter
2 Tbsp cooking fat (from the turkey)
1 turkey neck (from the bird), roughly chopped into smaller chunks
2 shallots, finely diced
1 garlic clove, chopped
¼ cup all-purpose flour
4 thyme sprigs
4 sage sprigs
2 bay leaves
Salt and pepper
3 cups dark turkey or Chicken Stock

1. In a stockpot large enough to hold the turkey, bring the water to a boil with the salt, sugar, garlic, thyme, and bay leaves. When the salt and sugar are dissolved, turn off the heat and add the ice. Allow the brine to cool.
2. Remove the giblets, liver, and neck from the turkey (usually these are in the neck cavity). Set them in a bowl, cover, and refrigerate. Place the turkey in the stockpot with the brine (or place it in the brining bag, add the brine, and then place it in a bowl). Refrigerate for at least 15 hours (allow 1 hour per pound).
3. To make the compound butter, cut the butter into slices and arrange them on a plate at room temperature to soften. In a small bowl, mix together the sage, thyme, chives, allspice, salt and pepper to taste, and Madeira. When the butter is soft, add it to the herb mixture and, using a spatula, fold them all together. Shape the butter into a rectangle on a layer of plastic wrap, roll up, and refrigerate overnight.
4. On the day of the celebration, remove the turkey from the brine and pat dry. Discard the brine and set the turkey aside at room temperature while you make the stuffing.
5. To make the stuffing, melt the butter in a large saucepan over medium-low heat. Add the onions and bay leaves, cover, and, stirring frequently, sweat until the onions start to change color slightly, about 15 minutes. Add the garlic and cook for another 5 minutes, stirring frequently. Add the giblets and liver, cook for another 5 minutes, and then add the celery, carrots, sage, nutmeg, allspice, salt, and pepper. Turn up the heat to medium and sauté, stirring frequently, until the celery starts to take on a bit of color.
6. Add the Madeira (or port), if using, and reduce by half. Add 1½ cups of the stock and bring to a simmer. Place the diced bread in a medium bowl and pour the stock mixture over top. Mix thoroughly. If you find the mixture too dry, add a little more stock, ¼ cup at a time, until the stuffing is moist. Add some salt and pepper if required. Set aside.
7. Preheat the oven to 325°F. Have a roasting pan with an elevated roasting rack ready.
8. To prepare the turkey, lift the skin at the front of each breast and use your fingers to make a pocket between the skin and the breast meat. Cut the compound butter into ½-inch slices and slide the slices under the skin so they cover the breast. Stuff the cavity of the bird with the bread stuffing. Place the turkey on the roasting rack. Season the bird with salt and pepper and drizzle enough oil over it to cover the skin.
9. Place the pan on the center rack in the oven and roast, basting every 30 minutes or so with the pan juices, until a thermometer plunged into the thigh of the turkey reads 180°F and the breast or stuffing reads 165°F, 4½–5 hours. Remove from the oven and transfer the turkey to a cutting board. Wrap the turkey in aluminum foil and then a towel to keep warm while it rests.
10. To make the gravy, tilt the roasting pan slightly and skim the fat off the top of the drippings, reserving 2 Tbsp. Place the roasting pan on the stove over medium-low heat and add 1 cup of the wine. As it simmers, scrape the bottom of the pan with a wooden spoon to lift up all of the bits of caramelized roasting juices. Turn off the heat and set aside.
11. In a separate saucepan over medium heat, melt the butter with the reserved fat. Add the turkey neck, cook until brown, add the shallots and garlic, and sauté until golden. Add the flour and stir vigorously to make an aromatic roux. Add the thyme, sage, bay leaves, and salt and pepper to taste, and then deglaze the pot with the remaining 1 cup wine. Turn down the heat and stir constantly for about 5 minutes to cook the alcohol from the sauce. Add the stock, whisking to incorporate, and then add all the drippings from the turkey pan, mixing well to combine. Simmer for 5 minutes to incorporate the flavors. Strain the gravy through a fine-mesh sieve into a gravy boat.
12. Use a spoon to remove the stuffing from the cavity and place some in a bowl and some on the turkey serving platter. Carve the turkey.
13. To serve, present the platter of turkey with the stuffing and gravy to your hungry (and happy) guests.

With everything in life getting more expensive, I wanted to take a second to highlight a few items we sell that are a great value. Don't get me wrong, I love a well aged and marbled rib eye, but the reality is I need ideas for cuts that will be good on any day of the week, and that means things that are going to be delicious, easy, and not break the bank.

 Here are my top five value cuts, in no particular order:

 1) Pork Shoulder Steaks. Sliced from the boneless butt, these well marbled slabs of pork are perfect for the grill. Excellent when marinated in Lemongrass and Ginger, or Fennel Seed and Garlic.

 2) Hanger Steak. Also known as the "Butcher's Steak" due to its popularity amongst meat cutters, this iron rich muscle hangs off the rib cage on the inside of the carcass. It is actually classified as offal, but make no mistake, this is no liver. This is the beefiest steak you haven't tried yet.

 3) Chicken Legs. This may seem like a no-brainer, but honestly most people are still mad for boneless skinless chicken breasts. The leg is half the price, and the meat is rich and moist, and will never dry out on your grill. And while a lot of people prefer boneless legs, I personally like the feeling and flavour of eating meat off the bone. Also takes very well to a marinade like Jerk or a spice rub.

 4) Lamb Shoulder Chops. No matter how you cut it, lamb is one of the more expensive meats in the case. But next time you're in the mood, forgo the racks and loin chops and opt for the marbled shoulder chops instead. The meat is tender with only a slight chewiness, and the flavour is outstanding. Lamb shoulder chops are great when rubbed with a bit of garlic, rosemary, and a squeeze of lemon. 

5) Sausages. Ok ok ok, I know what you're thinking. This is no secret cut. While that is totally true, I would like to remind everyone that we have so many different flavours, both fresh and smoked, that you could eat sausage every day of the week and not get bored. Seriously, they are perfect in a bun, or beside a slaw of some sort, or on mashed potatoes, or with noodles, the list is truly endless. And with one sausage costing on average around $2.50-$3, it is definitely a good value for the amount of flavour we pack in that casing. 

There are definitely more cuts (I'll share more another day), but of you haven't tried any of these here, I hope you have some inspiration for your next few meals! 

I'm a fan of old cookbooks that are usually found in garage sales throughout Ontario, usually in dusty old "$1" boxes. You know these books. They were usually published by church groups, or community business associations, and had titles like "Getting the Most Out of Ground Beef", or "Dairy Mothers of Paisley Journal Best Recipes". 

One of the defining trends in these books (really, they are usually barely more than leaflets) are recipes that can stretch your dollar on the kitchen. And one way that happens is by taking a cut of meat, and stuffing it with cheaper ingredients to make a meal that will feed more for less. I love stuffing a cut of meat with other aromatic ingredients, as it can completely change your expectations of what that cut is intended to be. 

A great example of this is flank steak. Flank can be stuffed, rolled, or sliced for a variety of recipes that change how you look at the otherwise tasty, but one dimensional, steak. 

In the following recipe (adapted from my book “Cooking Meat”, I have used flavours of the Mediterranean to stuff a flank. This flavour combo is a cherished one of mine (I use feta and olives a lot), and the flank takes well to the briny-ness of the stuffing. This dish goes well with a light pasta salad.

Serves 6

1 (about 2½ pounds) whole flank steak, trimmed of any silverskin

2 Tbsp olive oil + more for rubbing the steaks

1 cup minced onion

4 garlic cloves, minced

1 cup green olives, pitted and chopped

1 cup sundried tomatoes in oil, drained and chopped

1 cup bread crumbs

½ cup chopped Italian parsley

½ cup thinly sliced green onions

1 cup crumbled feta cheese

Salt and pepper

1. Cut the flank into 6 thin, evenly sized steaks. To do this, place the steak on a work surface with the long side parallel to you. Cut the flank in half through the muscle grains. Then, cut each half into thirds, along the muscle grain.
2. Cut a pocket into each flank steak. To do this, use a thin boning knife. Holding the parallel to your work surface and starting at the thickest end of the steak, plunge the knife blade into the meat, being careful not to cut all the way through. Wiggle the knife a little to create a pocket. Think of the steak like a pillowcase—you’re creating the opening in which to put the pillow. In this case, the pillow (stuffing) is delicious. Once you have cut the pocket in each steak, remove the knife, set the meat on a plate, and refrigerate, uncovered, while you make the stuffing.
3. To make the stuffing, heat the oil in a pan over medium heat. Add the onions and garlic and sweat until slightly caramelized. Add the olives and sundried tomatoes and cook until fragrant, about 2 minutes. Stir in the bread crumbs, parsley, and green onions and cook, stirring frequently, until the bread crumbs are slightly toasted. Remove from the heat and stir in the feta cheese. Mix thoroughly to combine and set aside to cool.
4. Arrange the steaks on a cutting board. Using a tablespoon, stuff the olive mixture into the pocket of each steak. Seal the end of each steak with a couple of toothpicks. Rub each steak with some oil and season with salt and pepper. Cover and refrigerate for at least 4 hours, and as long as overnight.
5. To cook the flank, you can either grill or pan-fry it. Either preheat your barbecue to hot on one side and warm on the other or preheat the oven to 400°F.
6. To grill the steaks, place them on the hot side of the barbecue and sear, until golden on both sides, about 5 minutes per side. Transfer the steaks to the warm side of the grill. The steaks are done when a thermometer inserted into the thickest part of the meat registers 140°F. To pan-fry the steaks, heat two ovenproof frying pans over medium-high heat. When hot, add the steaks and brown on one side. Turn the steaks over and place the pans in the oven until the steaks are cooked, about 5 minutes. Remove the steaks from the heat, discard the toothpicks, and allow to rest for 5 minutes.
7. To serve, slice the steaks into ½-inch rounds, and serve either on a platter or on individual plates.

One of my favourite things to do when the weather is grey and gloomy is cook something, preferably something that bubbles away on the stovetop while you do other rainy day activities like build a puzzle or read a book. Here is an abridged recipe from my cookbook "Cooking Meat" for a Poached Chicken. It is a simple recipe, and definitely one that can be modified to suit your palate (and use up whatever is in your vegetable drawers).

A perfect joint to eat on a warm spring day

 Over the years I have come across many recipes for a roasted leg of lamb. This is one I came up with after getting my first charcoal kettle grill. It isn’t a necessity, but having the lamb slowly cook over charcoal infuses the meat with just the right amount of smoke, and the results are simply the best I’ve had.

 This recipe is abridged from my book Cooking Meat.

 Serves 8 to 10

 1 (6–7 pounds) bone-in lamb leg

1 cup Middle Eastern Marinade (recipe follows)

1. Rub the lamb leg all over with the marinade, wrap it in plastic, and refrigerate for at least 24 hours.
2. Preheat the oven to 300°F. Better yet, preheat a charcoal grill, adjusting the airflow to achieve 300°F. Have a roasting pan with an elevated roasting rack ready.
3. Place the marinated lamb leg on the roasting rack and place the roasting pan in the center of the oven. If you’re using a charcoal grill, place the lamb slightly beside the charcoal, to avoid flare-ups. Roast until a thermometer inserted into the thickest part of the meat reads 135° (for medium), about 2½ hours.
4. Transfer the lamb to a cutting board, tent it with aluminum foil, and allow to rest for at least 30 minutes.
5. To serve, slice the lamb and arrange on a serving platter. Salsa Verde is a perfect sauce with this roast.

Middle Eastern Marinade

 I call this my Middle Eastern marinade because it contains the warm spices of coriander, cumin, and fennel, all popular in the cuisine of the Cradle of Civilization, and works especially well with lamb.

 Makes 2 cups

 ½ cup finely sliced green onions

½ cup chopped garlic

3 Tbsp grated lemon zest

2 Tbsp chopped thyme

1 cup olive oil

¼ cup lemon juice

4 tsp salt

1 Tbsp ground coriander

1 Tbsp ground fennel seeds

1 Tbsp ground cumin

2 tsp pepper

1½ tsp ground cinnamon

1. In a food processor, purée the green onions, garlic, lemon zest, thyme, oil, and lemon juice until the mixture has the consistency of pesto. Add the salt, coriander, fennel seeds, cumin, pepper, and cinnamon, and blend until emulsified. Refrigerate in an airtight container for up to 2 weeks or freeze for up to 3 months.

Easy Pasta and Meat Sauce

It can certainly be a challenge to come up with ideas for activities with your kids. Try cooking with the little ones with this easy-peasy spaghetti with meat sauce recipe. Made with only a few ingredients, your kids and you will be happy cooking and eating this dish together! We carry the fennel pollen at our Kensington shop, but it is optional here, as is the bufala mozzarella.

Note: I realize this is a stove-top dish, and not all kids (or parents) are comfortable with that yet. In my experience if you warn the kids of the danger of heat, they will be careful. There are no knives in this recipe, so at least you can avoid cuts 😉!

Serves four to six

1 tbsp olive oil, plus more for drizzling on mozzarella (if using)
1 lb ground beef
2 mild Italian sausages, casings removed
1 pinch fennel pollen (optional)
1 jar Sanagan’s Classic Tomato Sauce
salt and pepper to taste
400 gr pasta of your choice (I like spaghetti with this)
4 tbsp grated Parmigiano Reggiano

Optional: ½ ball of bufala mozzarella per person – this is pure indulgence and worth it

Method:

Fill a large pot with water, place on a high heat and bring to a boil. Salt the water to make it taste salty (about 1 handful of salt for a large (6-8 L) pot). Kids can throw the salt in here.

Place a medium sized sauce pot on a medium heat, and add 1 tbsp of olive oil (kid friendly move). Now add the ground beef and sausage meat, and stir with a wooden spoon (also kid friendly – just make sure you’re teaching them to avoid the element).

Once the meat is browned, add the fennel pollen (if using) and pour the tomato sauce in the pot (big time kid friendly move). Stir everything together and bring to a simmer. Lower the heat and simmer, uncovered, for about 20 minutes.

Cook your pasta in the boiling water as per the package directions. Drain, and quickly put back into the empty pasta cooking pot. There should be a bit of water in the pot from the pasta not being totally drained. You want this as it helps round out the sauce.

Taste the meat sauce for seasonings, and adjust to taste. Then pour the sauce over the pasta, and stir well to combine (kid move – but it is a bit hot so be careful).

Divide the pasta and sauce into bowls. If using, place a half ball of bufala mozzarella on top and drizzle with olive oil. If not using, grate some Parmigiano Reggiano on top and serve.

It’s time to start corning your beef!

I read somewhere that Corned Beef was adopted by Irish immigrants who landed in New York and couldn’t find the cured pork bacon they remembered from back home, so they cured beef instead. That theory is kind of ridiculous, given that cured and smoked pork was prevalent amongst the new Americans of European descent, particularly from Poland or Hungary. On top of that, Ireland has a rich history of corning beef, going back to the 1600s. Surely there were pigs available in the 19^th century in New York, but for whatever reason cured Irish bacon (cut from the loin) never gained popularity. Corned beef, on the other hand, was hugely popular, and to this day is thought of the national food of Ireland. Declaring that to an Irish person will probably earn you a swift kick in the bollocks, but hey, we’re from the land of cultural appropriation and what we say goes! Also, corned beef is delicious, especially when prepared in the following manner, surrounded by good friends and family, pints upon pints, and a tin whistle or two.

Start this recipe a week before you plan to serve it.

Serves 8

Corned Beef

4 L water
4 whole garlic cloves
1 ¼ cup g salt
½ cup granulated sugar
3 tbsp curing salt
3 Tbsp pickling spice (divided, see note)
1 (4–5 pounds)  beef brisket, flat cut end
1 medium onion, cut in medium dice 
1 large carrot, cut in medium dice
1 celery stalk, cut in medium dice
2 garlic cloves
1 tsp whole black peppercorns
2 bay leaves

 Parsley Sauce

1 cup milk
¼ onion, thinly sliced 
3 whole cloves
2 dried bay leaves
1 Tbsp butter, cold
2 Tbsp all-purpose flour
1 cup hot braising liquid from the corned beef
1 cup finely chopped curly parsley
2 tsp English mustard powder

Method

1. In a medium pot, bring the water to a boil over high heat. Add the garlic, salt, sugar, curing salt, and 2 Tbsp of the pickling spice, whisking to dissolve the salts and sugar. Remove from the heat and allow to cool to room temperature.
2. Place the brisket in a nonreactive container and cover with the brine. Set a small plate on the brisket to weigh it down and keep it submerged. Cover and refrigerate for 7 days, checking periodically to make sure it’s still submerged. If needed, place another plate on top to weigh it down further.
3. After a week, discard the brine and soak the brisket in cold water for about 2 hours, changing the water every 20 minutes to rinse off the excess salt.
4. Place the brined beef in a pot large enough to hold it without crowding, cover with cold water, and add the remaining 1 Tbsp pickling salt, the onions, carrot, celery, garlic, peppercorns, and bay leaves. Do not add salt. Bring the brine to a gentle simmer over medium-low heat, cover, and allow to gently simmer until the meat yields when pricked with a fork, about 4 hours. Remove from the heat, cover, and allow to rest for 20 minutes before carving.
5. While the beef is simmering, prepare the parsley sauce. In a medium saucepan over medium heat, warm the milk with the onions, cloves, and bay leaves. When the milk begins to simmer, remove it from the heat and allow to sit for 15 minutes to infuse.
6. Melt the butter in a separate pot over medium heat. Add the flour and stir vigorously to blend. Allow this roux to cook just until golden, about 5 minutes. Strain the milk through a fine-mesh sieve into a bowl, then very slowly and gradually whisk it into the roux, until the sauce is emulsified.
7. When all the milk has been added, whisk in the hot braising liquid. Add the parsley and mustard powder, and simmer for about 10 minutes. Remove the sauce from the heat and purée in a blender (or use an immersion blender). Pour the lovely green sauce into a gravy boat.
8. To serve, slice the corned beef and arrange on a serving platter. Serve hot with the parsley sauce alongside.

To make your own pickling spice at home, combine 2 Tbsp yellow mustard seeds , 1 Tbsp whole allspice, 2 tsp coriander seeds, 2 whole cloves, 1 tsp ground ginger, 1 tsp chili flakes, 2 bay leaves, and 1 cinnamon stick. 

Roast Turkey with Stuffing
recipe abridged from Cooking Meat by Peter Sanagan

Not sure which recipe to use to roast your turkey this holiday season? Never fear, here is your hit turkey recipe! Serve with creamy mashed potatoes and your favourite holiday side dishes.

Note: If you don’t have a stockpot large enough to hold the turkey, ask us for a brine kit, which already comes with the brine ingredients. Be sure to start this recipe the day before the celebration.

Serves 8 to 10

Roast Turkey

3 quarts water

1 cup salt

1 cup granulated sugar

6 garlic cloves

8 thyme sprigs

4 bay leaves

1 quart ice cubes

1 (15 pounds) turkey

Vegetable oil for drizzling

Compound Butter

2 cups unsalted butter

1 bunch sage, leaves picked and chopped

1 bunch thyme, leaves picked and chopped

1 bunch chives, chopped

1 Tbsp ground allspice

Salt and pepper

½ cup Madeira or port

Stuffing

1 cup butter

2 large onions, cut in small dice

2 bay leaves

4 garlic cloves

Giblets from the turkey, finely chopped

Liver from the turkey, finely chopped

2 celery stalks, diced

1 carrot, grated

1 bunch sage, leaves picked and sliced

½ tsp grated nutmeg

½ tsp ground allspice

Salt and pepper

½ cup Madeira or port (optional)

1–2 cups turkey or chicken stock

4 cups 1-inch cubes of stale bread (cube it the day before and leave it to dry out)

Gravy

2 cups white wine (divided)

2 Tbsp butter

2 Tbsp cooking fat (from the turkey)

1 turkey neck (from the bird), roughly chopped into smaller chunks

2 shallots, finely diced

1 garlic clove, chopped

¼ cup all-purpose flour

4 thyme sprigs

4 sage sprigs

2 bay leaves

Salt and pepper

3 cups dark turkey or chicken stock

1. In a stockpot large enough to hold the turkey, bring the water to a boil with the salt, sugar, garlic, thyme, and bay leaves. When the salt and sugar are dissolved, turn off the heat and add the ice. Allow the brine to cool until you can stick your finger into it, pain-free.

2. Remove the giblets, liver, and neck from the turkey (usually these are in the neck cavity). Set them in a bowl, cover, and refrigerate. Place the turkey in the stockpot with the brine (or place it in the brining bag, add the brine, and then place it in a bowl). Refrigerate for at least 15 hours (allow 1 hour per pound).

3. To make the compound butter, cut the butter into slices and arrange them on a plate at room temperature to soften. In a small bowl, mix together the sage, thyme, chives, allspice, salt and pepper to taste, and Madeira. When the butter is soft, add it to the herb mixture and, using a spatula, fold them all together. Shape the butter into a rectangle on a layer of plastic wrap, roll up, and refrigerate overnight.

4. On the day of the celebration, remove the turkey from the brine and pat dry. Discard the brine and set the turkey aside at room temperature while you make the stuffing.

5. To make the stuffing, melt the butter in a large saucepan over medium-low heat. Add the onions and bay leaves, cover, and, stirring frequently, sweat until the onions start to change color slightly, about 15 minutes. Add the garlic and cook for another 5 minutes, stirring frequently. Add the giblets and liver, cook for another 5 minutes, and then add the celery, carrots, sage, nutmeg, allspice, salt, and pepper. Turn up the heat to medium and sauté, stirring frequently, until the celery starts to take on a bit of color.

6. Add the Madeira (or port), if using, and reduce by half. Add 1½ cups of the stock and bring to a simmer. Place the diced bread in a medium bowl and pour the stock mixture over top. Mix thoroughly. If you find the mixture too dry, add a little more stock, ¼ cup at a time, until the stuffing is moist. Add some salt and pepper if required. Set aside.

7. Preheat the oven to 325°F. Have a roasting pan with an elevated roasting rack ready.

8. To prepare the turkey, lift the skin at the front of each breast and use your fingers to make a pocket between the skin and the breast meat. Cut the compound butter into ½-inch slices and slide the slices under the skin so they cover the breast. Stuff the cavity of the bird with the bread stuffing. Place the turkey on the roasting rack . Season the bird with salt and pepper and drizzle enough oil over it to cover the skin.

9. Place the pan on the center rack in the oven and roast, basting every 30 minutes or so with the pan juices, until a thermometer plunged into the thigh of the turkey reads 180°F and the breast or stuffing reads 165°F, 4½–5 hours. Remove from the oven and transfer the turkey to a cutting board. Wrap the turkey in aluminum foil and then a towel to keep warm while it rests.

10. To make the gravy, tilt the roasting pan slightly and skim the fat off the top of the drippings, reserving 2 Tbsp. Place the roasting pan on the stove over medium-low heat and add 1 cup of the wine. As it simmers, scrape the bottom of the pan with a wooden spoon to lift up all of the bits of caramelized roasting juices. Turn off the heat and set aside.

11. In a separate saucepan over medium heat, melt the butter with the reserved fat. Add the turkey neck, cook until brown, add the shallots and garlic, and sauté until golden. Add the flour and stir vigorously to make an aromatic roux. Add the thyme, sage, bay leaves, and salt and pepper to taste, and then deglaze the pot with the remaining 1 cup wine. Turn down the heat and stir constantly for about 5 minutes to cook the alcohol from the sauce. Add the stock, whisking to incorporate, and then add all the drippings from the turkey pan, mixing well to combine. Simmer for 5 minutes to incorporate the flavors. Strain the gravy through a fine-mesh sieve into a gravy boat.

12. Use a spoon to remove the stuffing from the cavity and place some in a bowl and some on the turkey serving platter. Carve the turkey, and present on a platter with the stuffing and gravy to your hungry (and happy) guests.

IMPORTANT NOTE: The following is our personal experience at Sanagan’s and my re-telling of some of the advice we received and decisions we made. It does not constitute advice. Toronto businesses should directly contact Toronto Public Health to obtain advice pertinent to their particular businesses and circumstances.

Toronto Public Health's Covid-19 Hotline: 416-338-7600

March 23, 2021

My experiences over the last couple of weeks have allowed me greater access to Toronto Public Health than before, and I want to share what I’ve learned, in the hopes that there is greater understanding of how Covid-19 can be contained within the business community. As Toronto opens up, I feel like all businesses and customers can gain something from our experiences at Sanagan’s Meat Locker, and I firmly believe that the more knowledgeable we all are about this pandemic, the better equipped we are to combat it. Additionally, I believe that transparency and knowledge can help reduce anxiety at stressful times.  The better we are prepared, emotionally and physically, the better we will deal with the virus in a workplace.

First, I want to state that this information is current as of today, March 23^rd, in Toronto, and is reflective of my understanding of the information I was provided. Additionally, different regions, towns, and countries may have different tactics to fight Covid, as the levels of contamination and social behaviour are different from place to place. That is very important to understand, as well as the fact that this information is only up to date as of the date this was written. Things change, the scientists learn more, and there are variants of concern that we have to be ready for. Additionally, as more people get vaccinated, the situation will undoubtably change.  Keep that in mind if you’re reading this in September 2021…

I want to clarify some things for everyone, as there has been conflicting or outdated information, and I want you all to understand the information Toronto Public Health conveyed to Sanagan’s in regards to Covid-19 transmission in the workplace. The advice we received is based on the scientific understanding of the Covid-19 virus and how it behaves.

1)  Toronto Public Health's Role

The number one thing everyone should all know is that Toronto Public Health is the authority for all public advice related to Covid-19 in Toronto. You may have read articles from other regions, or heard something on the news, or even had been given information by an employee of a local hospital, that may conflict with what we're doing at the business level. There is no greater authority on the specific nature of what's happening in Toronto, and more importantly in a Toronto business, than the Toronto Public Health team that works directly with organizations. There is always an investigation into these matters, and any decisions are made based on the science and particular circumstances in the workplace. If you ever have any questions or concerns about Covid-19 in general, or how we (or any businesses) operate, I implore you to contact Toronto Public Health's Covid-19 Hotline at 416-338-7600.

2) Closing a Business due to Covid-19

As a business, I feel like we did the right thing last week by closing to examine what our next steps should be. However, Toronto Public Health does not currently recommend that businesses close if there is a positive Covid-19 case. As far as I understand, at no point does Toronto Public Health recommend that a business, or any organization, close due to a single case of Covid-19 or even if an outbreak has been declared. The most important piece for Toronto Public Health is containment of the virus. They contain the virus by determining who may have been exposed based on the level of risk during contact with a positive case. An organization is not required to close and test all employees. So, while I think we did the right thing for us at the time, it wasn't necessary in the eyes of science and Toronto Public Health.

3) Exposure Levels

There is a difference between "high-risk" and "low risk" exposures (or contact levels). A high-risk exposure is defined as being within 6 feet (or 2 meters) of someone who has tested positive for Covid-19 for a cumulative time of 15 minutes over a day. Cumulative is important, as you don't want to assume that you can be close to someone for five-ten minutes, walk away for a half hour, then do it again a few more times. That could still be considered high-risk.  Note that I say "considered". It can be extremely confusing and stressful to try to figure out if you have been a high-risk exposure to a contagious person. You may think "what if I talk to someone for a minute fifteen times a day", or "what if I pass someone in a hallway 100 times a day?" "How do you estimate the cumulative time you've spent with one person, when I work with up to 20 people per day?" These are all legitimate questions, and Toronto Public Health is the key investigator in determining who is at high-risk. They talk to the infected person, they talk to management, and they will talk to you if they think you are at risk. From my understanding, you are not considered high-risk if you walk by someone a bunch of times in a decently ventilated environment. You are considered high-risk if you have multiple 5–10-minute conversations with a contagious person within 6 feet (2 meters) a few times in an 8-10 hour shift. So, the lesson is: KEEP YOUR DISTANCE. Move around and talk to someone from afar. Don’t eat lunch with someone without physically distancing yourself. And remember, at the end of the day, it will be Toronto Public Health who determines who is a high-risk contact and who isn’t. They know the questions to ask to get the answers they need to determine this, which leaves a lot of the guesswork out of your hands.

4) Contagious Time

The current advice is, after more than a year of learning about Covid-19, scientists now understand that a person is considered to be contagious up to 48 hours before the onset of symptoms. That is, if you feel a tickle in your throat on a Monday afternoon that turns out to be a symptom of Covid-19, Toronto Public Health considers you to have been contagious starting from the Saturday two days prior. Even if you had a close contact with another person on the Friday, that isn't actually considered high-risk for contracting Covid-19. That close contact will likely be eliminated from Toronto Public Health's investigation.

5) Isolation Time

A person who has tested positive for Covid-19 must isolate for 10 days from receiving the positive results. A person who is considered to have had high-risk exposure must isolate for 14 days from the last contact. Why the difference? If you have tested positive for Covid-19, science tells us that you will most likely only be contagious for a maximum of 10 days after getting results. If you were exposed to Covid-19, the virus can incubate and not express itself symptomatically for up to 14 days. Someone who tests positive for Covid-19, should not be contagious after ten days of learning of their result. Someone who may be incubating the virus, regardless of whether or not they have symptoms, could be contagious for up to 14 days. I use the word should when talking about a person with Covid-19, because it is still determined by Toronto Public Health if you can stop isolating. Again, it takes the guesswork out of the picture.

6) Getting Tested

Currently, Toronto Public Health recommends the earliest you should get a test is FIVE days after exposure. On top of that, they don't recommend you get a test unless you are considered a high-risk exposure case. By all means, you can get a test for your piece of mind, but the most important thing for any low-risk contact to do is to monitor symptoms, constantly wash your hands, and physically distance from each other.

7) Declaring an Outbreak in an Organization

If two or more cases of Covid-19 occur at an organization, and they can be epidemiologically connected to each other, Toronto Public Health will determine an outbreak has occurred, and post the business name and number of cases on their website. Before declaring an outbreak, they have to eliminate all other possibilities of why two or more people have contracted Covid-19. As we all know, this virus is rampantly spread throughout the community, and Toronto Public Health does not automatically assume that one case led to another. Rather, they will follow up with the positive cases, investigate thoroughly, and determine how else it could have been contracted.  As discussed, Toronto Public Health will investigate who is positive, and who may be considered high-risk, and direct individuals to isolate based on the findings of that investigation. Although there are exceptions, we have been advised that Toronto Public Health generally would not recommend that a business should close. If we were to find ourselves in a situation where there are quite a few employees isolating, we would make decisions based on who is available and safe to work, and what Toronto Public Health recommends we do at that time. Remember, Toronto Public Health is the authority, and I am happy to take direction and guidance from them. THIS DOES NOT MEAN THAT I WOULDN'T CLOSE THE SHOP IF I FELT IT WAS AN UNSAFE PLACE TO OPERATE. I want to be clear with everyone on this, and I should hope that last week's decision shows you that I'm not afraid to make those hard decisions. Businesses should make decisions based on the scientific knowledge and guidance from Public Health.  

8) Public Messaging

Currently, there is no requirement by Toronto Public Health for a business to message the public about Covid-19 cases in their workplaces. As mentioned, if there are two or more linked cases at a single workplace, Toronto Public Health will post this information on its website.

9) Remember to Breathe and Relax

This is extremely hard to do and extremely important to do. We may experience outbreaks, and we will handle them well, just like we've handled so many other hurdles over the years. I for one need to remember this, as I process stress and pressure with varying degrees of discomfort. To be honest I haven't slept much this last week. I've been emotional and have had to put on a good face. But that's ok, because I believe that we will get through this. It sounds corny, but it's true. This virus is terrible and is wreaking havoc across the planet, but the vast majority of us will remember it as "those terrible years". If we keep our sights on that, we can get through this. I could bore you with terrible events that happened in the business's lifetime that, while at the time felt immeasurably difficult to overcome, are now just memories.

Focus on good science and a positive future. These thoughts will help you get through the hard times.

Take care,
Peter