TURKEY TIPS & RECIPES
OUR CULINARY TEAM HAS PREPARED A NUMBER OF THANKSGIVING TURKEY RECIPES ALONG WITH RECIPE IDEAS FOR TURKEY LEFTOVERS. ENJOY!
CHEF BILL MATTHEWS - DIRECTOR OF CULINARY
TRADITIONAL STUFFED TURKEY
2 large onions, chopped
3 celery ribs, chopped
2 medium carrots, finely chopped
3/4 cup butter
2 loaves (1 pound each) day-old bread, cubed
1 cup minced fresh parsley
1 (12-15 pounds) turkey with giblets and neck
1/2 teaspoon garlic salt
4 whole sage leaves
4 1/2 cups water, divided
1 medium carrot, halved
1 celery rib, halved
1 small onoin, quartered
1 bay leaf
6 whole peppercorns
6 tablespoons all-purpose flour
1/4 teaspoon salt
1) In a large skillet, sauté the onions, celery and carrots in ½ cup butter until tender. In a large bowl, combine the bread cubes, onion mixture, broth, parsley, eggs, and two minced sage leaves.
2.) Remove the giblets and neck from turkey; cover and refrigerate. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks with kitchen string.
3.) Place breast side up on a rack in a shallow roasting pan. Melt remaining butter; brush over turkey. Sprinkle with garlic salt, salt, pepper and the remaining fresh sage minced.
4.) Bake, uncovered, at 325˚ for 4 to 4-1/2 hours or until a meat thermometer reads 180˚ for turkey and 165˚ for stuffing, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.)
5.) For gravy, in a large saucepan, combine 4 cups water, carrot, celery, onion, giblets, neck, bay leaf and peppercorns. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until giblets are tender; strain broth and set aside.
6.) Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer. Remove turkey; cover and let stand for 20 minutes before carving. Pour turkey drippings and loosened browned bits into a measuring cup; skim fat.
7.) In the saucepan used for gravy, combine the flour, salt and remaining water until smooth. Stir in drippings and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and stuffing.
Yield: 12-16 servings (3 cups gravy, 16 cups stuffing).
CHEF MARK HAMPER - RESORT CHEF
POMEGRANATE GLAZED TURKEY
6 cups water
1 celery (stalk cut into 2 inch pieces)
1 carrot (peeled and cut into 2 inch pieces)
1 onion (coarsely chopped)
4 fresh parsley (sprigs)
14 ½ lbs turkey (neck, heart and gizzard reserved)
1 cup orange juice
½ cup pomegranate molasses
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt (coarse)
1 teaspoon crushed red pepper (dried)
1 lemon (quartered)
1 onion (quartered)
10 fresh mint (sprigs)
3 tablespoons unsalted butter (chilled, cut into 12 inch pieces)
1.) Combine first 5 ingredients and reserved neck, heart, and gizzard in saucepan. Simmer over medium heat until giblet broth is reduced to 3 ¾ cups, about 1 hour. Strain; discard solids.
2.) Position rack in bottom third of oven and preheat to 400˚. Rinse turkey inside and out and pat dry. Whisk orange juice and next 4 ingredients in a small bowl to blend for glaze. Place turkey in heavy large roasting pan.
3.) Starting at neck end, carefully slide hand between skin and breast, thighs, and legs to loosen skin. Using pastry brush or hand, apply a thin coat of pomegranate glaze over meat under skin.
4.) Stuff main cavity with lemon, quartered onion, and mint. Tuck wing tips under; tie legs together loosely. Brush turkey with some of the remaining glaze.
5.) Roast turkey for 20 minutes. Pour 1 cup giblet broth into pan; brush turkey with glaze. Roast an additional 20 minutes; brush with glaze. Roast 20 minutes. Add 1 cup broth to pan, brush with glaze, and cover turkey loosely with foil. Roast 20 minutes.
6.) Brush with glaze and reduce oven temperature to 325˚. Continue to roast until thermometer inserted into thickest part of thigh registers 175˚F, brushing glaze every 20 minutes, about 1 hour and 10 minutes longer, about 2 ½ hours total.
7.) Transfer turkey to platter. Tent loosely with foil. Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
8.) Meanwhile, tilt roasting pan and spoon fat from surface of juices. Add 1 cup giblet broth to pan. Place pan over 2 burners. Bring to a simmer over medium-high heat, scraping up browned bits. Add chilled butter and simmer until gravy is smooth, whisking. Season with salt and pepper. Serve turkey with gravy.
4 cups pomegranate
16 cups water
1 cup coarse kosher salt
15 black peppercorns, slightly crushed
2 bay leaves
2 sprigs rosemary
1 tablespoon sage
1 (12- to 15-lb.) turkey thawed if purchased frozen
To prepare the brine: Line a pot or tub large enough to hold the brine and turkey with a food-safe plastic bag. Combine all brine ingredients in bag, making sure all the salt has been fully dissolved. Place the turkey breast-side down in the brine; refrigerate or surround the pot with ice packs in an insulated cooler for about 8 to 10 hours or overnight.
CHEF ANIE DRISCOLL - AERIE SOUS CHEF
MAPLE BACON TURKEY WITH BUTTER PECAN SWEET POTATO CORNBREAD STUFFING
1 (12-15 lb) turkey
¾ lb unsalted butter (room temp)
½ cup bacon fat or drippings
¾ cup real maple syrup
¼ cup apple butter
1 ½ teaspoon finely chopped fresh thyme
1 tsp ground rosemary
1 ½ tsp salt
½ tsp pepper
3 cups chicken stock
Whip all ingredients together except chicken stock and rub under the skin of the turkey. Pour chicken stock in the bottom of the roasting pan to keep turkey moist. Cover with foil and roast at 300 degrees for 4 hours or until temperature is 165 degrees.
4 cups day old cornbread (cubed)
2 cups sweet potatoes (peeled and cubed)
¾ cups diced celery
¾ cups diced white onion
1 cup maple bacon lardons
3/4 cups chopped chives toasted pecans
1 cup apple butter
½ tsp thyme (fresh chopped)
½ tsp sage (fresh chopped)
½ tsp rosemary (ground)
1 cup chicken stock Salt and pepper to taste
Sauté all ingredients except for chicken stock and cornbread. Combine everything together after sautéing and bake at 325 for 20 minutes or until top is golden brown.
THANKSGIVING LEFTOVERS IDEAS
THE RACHEL SANDwich
5 ounces sliced roasted turkey breast
2 slices sourdough bread
2 tablespoons Russian dressing
3 thin slices Swiss cheese
¼ cup creamy coleslaw
Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes. Sandwich turkey and coleslaw between bread. Slice and serve immediately.
TURKEY WITH RICE SOUP
1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 cup rice
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley Salt and pepper
In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.
CURRY TURKEY SALAD RECIPE
2 cups chopped cooked turkey meat
1 apple, peeled, cored, chopped*
1 teaspoon of lemon juice*
1/4 cup of raisins and/or dried cranberries
2 Tbsp chopped green onion or chives
2 Tbsp chopped fresh cilantro (can substitute parsley)
1 rib celery chopped
1/2 Tbsp yellow curry powder
1/4 cup yogurt
1/4 cup mayonnaise
1 Tbsp honey
1/4 teaspoon ground ginger Salt and pepper
*Once you've chopped the apples--sprinkle with lemon juice to keep them from discoloring.
1. In a small skillet, heat the curry powder on medium low heat until quite fragrant. Remove from heat. Do not linger too long over the heat or the curry powder will start to toast. The point of this step is to heat it enough to release more of its flavor. You can easily skip this step if you are in a hurry.
2. In a large bowl, mix the curry power, yogurt, mayonnaise, honey, and ground ginger. Add salt and pepper to taste.
3. Gently fold in the chopped, cooked turkey, apple, raisins/dried cranberries, green onions, cilantro, and celery. Taste and add more salt and pepper if needed. Serve on a bed of lettuce greens or in a sandwich.