Taste Test: Top turkey meals for Thanksgiving

Not everyone has time to sweat over a hot stove to put together a Thanksgiving meal, so we invited chef Grant van Gameren to suss out the city’s best catered cuisine for turkey day.


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Image: CJ Baek

Thanksgiving is a relaxing break from work, for every one who doesn't have to slave over a hot range to prepare a turkey, the most unwieldy culinary bird. In the hope that this year might be a vacation for all, we got chef Grant van Gameren to help us pick the best option for a prepared Thanksgiving meal. All prices listed are per person and include sides. 

Grant’s pick
Summerhill Market, 446 Summerhill Ave., $29.95
“The turkey is tasty,” says van Gameren. “It wasn’t dry in the lean part and the skin tastes the best.” He adds, “The cranberry orange sauce is really nice and really tasty. There’s a little bitterness on the orange.”

Parsnip perfection
Pusateri’s Fine Foods, 2901 Bayview Ave., $30
“The turkey is nice and moist, the cranberry sauce is very tasty. And I like the parsnips: they are delicious,” says van Gameren. “It’s not traditional stuffing. It’s like turkey fat–soaked bread crumbs, in a good way.”

Gratifying gravy 
All the Best Fine Foods, 1101 Yonge St., $24.95
“This turkey is nice and juicy, and the mashed potatoes are exactly what mashed potatoes should taste like,” says van Gameren. “The gravy is really nice. The turkey and gravy are both great.”

Sensational stuffing 
Pickle Barrel Catering, 110 Denison St., Unit 4, $25.99
“The stuffing is pretty good, probably the tastiest stuffing of the bunch. I like the addition of green peppers. I like the cranberry sauce, and the potatoes are quite delightful,” says van Gameren.

Mashed magnificence 
Bruno’s Fine Foods, 1560 Yonge St., $16 to $18
Van Gameren likes that the stuffing was actually cooked inside the turkey for this dish. “The mashed potatoes are tasty as well,” says van Gameren, and he enjoys the vegetable sides.

Grant’s top side
All the Best Fine Foods, 1101 Yonge St.
Of all the mouth-watering side dishes, van Gameren takes a particular liking to the honey roasted squash purée. “The squash purée is really nice. I love the honey roasted element,” he says.  

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