Category: Turkey


Roast Turkey with Omnivore Gravy

A simple and delicious recipe from our friends at Omnivore. They recommend dry-brining your turkey, which is made effortless when you use their perfectly balanced Limone salt!

Enjoy!

Ingredients:
-1 10-12 Lb Heritage Turkey
-2 tbsp Omnivore Limone
-¼ cup chopped sage
-1 stick unsalted butter
-6 cups low sodium chicken stock
-4 tbsp unsalted butter
-¼ cup flour
Omnivore Salt

Most people these days choose to brine their turkeys to ensure a tender juicy breast. It also gives you a little wiggle room in case you forget about your turkey and it ends up in the oven a little too long. Your two choices are either a wet or dry brine. With a wet brine, a salt and sugar solution is mixed with water and placed in a large bucket. The turkey is then submerged in the solution for several days. We prefer the dry brine method for it’s obvious ease in storing the bird. You just salt it and place it in the refrigerator for several days before you plan on cooking it (one day is fine, but we prefer 2-3 days). As a general rule, we use about ¾ of a tsp of Omnivore Limone per pound of turkey.

Loosen the skin under the turkey breast with your fingers. Rub Limone under the breast and all over the turkey. Place on a rack over a sheet tray and store in the refrigerator for up to 3 days. Let the bird come to room temperature and loosely stuff with freshly made stuffing. Combine the sage and butter and rub all over the skin and under the breast as well.

Pre-heat your oven to 500°F, place the turkey in the oven and reduce the heat to 300°F.

Roast your turkey until an instant-read thermometer registers 150°F in the breast and 165°F in the thigh, about 3-4 hours. Then, let  the turkey rest  for 30 minutes before carving.

While the turkey is resting, simmer the turkey neck in the stock until you have 4 cups. Discard the neck.

For the gravy: make a roux by melting butter over low heat in a small pan, add the flour, and cook for 3 minutes and cool.

While the turkey is resting, remove it from the pan to make the gravy. Pour off any drippings and try to remove as much fat as possible, then place the roasting pan over medium heat. Add the dripping back to the pan along with the stock and bring to a simmer. With a whisk try to scrape up any bits stuck to the bottom of the pan, add the roux whisking constantly. Simmer the gravy until it has thickened to your desired consistency. Season with Omnivore Salt to taste.

Heritage foods USA Turkey

Sicilian Heritage Turkey

Born and raised in Sicily, Saro di Liberto, is no doubt one of the best chefs we have ever met. As is the tradition with most true Italian recipes, his recipe for turkey is very simple. Saro believes that with meat of this caliber, you should treat it lightly and let it do most of the work for you. He would never brine! Enjoy!

Sicilian Heritage Turkey
by Rosario Di Liberto

Ingredients
Fresh sage
Rosemary
Laurel
Basil
2 lemons sliced
1 head of Garlic
Salt
Pepper
1 bottle of champagne

Directions
1. Generously salt inside the cavity, then place a handful each of fresh sage, rosemary, laurel and basil, along with the lemons slices and half of the garlic cloves (peeled and smashed).
2. Rub the outside of the turkey with salt and pepper.
3. Pierce several slits in the breast, thighs and legs of the turkey inserting salt, pepper and garlic into the holes.
4. On top of the holes place laurel and a thin slice of lemon and attach it with a toothpick.
5. Place in oven for a half hour at 325 degrees F, take out and pour 2 glasses of champagne over the bird.
6. Place bird back in oven for another hour and then pour another glass of champagne over it.
7. Regardless of what recipe you follow for your Turkey, our general rule of thumb is that the bird is done the second you cut into the meat and the juice runs clear! Keeping a close watch of your bird can prevent overcooking.

For great results every time, cook heritage turkeys low and slow at 325 degrees F. Ovens differ, but calculate 12-15 minutes per pound on average.

We recommend a simple turkey preparation without stuffing (which elongates cooking time). The USDA states the minimum internal temperature for turkey should be 165 degrees but the chefs we work with say 15 degrees less is best because the temperature of the bird will continue to rise outside the oven.
 

 

6 Common Thanksgiving Turkey Mistakes

Thanksgiving Turkey Mistakes
Thanksgiving! There’s no other meal so rewarding yet so anxiety ridden then this once yearly feast. Your heritage turkey is going to be the star of Thanksgiving dinner. Protect your investment and your reputation this year by avoiding these 6 Common Thanksgiving Turkey mistakes!

1. Give It A Rest
Sometimes the best ingredient is time itself. No matter what recipe you follow, plan to rest your heritage turkey at least twice during your cooking process— once at the beginning, and once at the end. Before you begin cooking let your turkey rest outside of the fridge for at least 40 minutes.

Allowing your bird to come to room temperature first will decrease the time it spends in the oven. This will help improve texture and prevent the white meat from drying out.

The second rest should come after you take your turkey out of the oven. Put down the knife! If you want your turkey to taste as good as it looks it needs to rest. Plan to give a full 30 minutes before carving.

2. Skip The Stuffing, But Don’t Forget To Stuff
Long gone are the days of warm, doughy stuffing overflowing from the cavities, nooks and crannies of holiday turkeys. Thanks to science, concerned mothers, and a better understanding of food borne illness it is now accepted that cooking stuffing inside of the actually turkey is a big no-no.

Play it safe and prepare your stuffing in a separate baking dish, but don’t ignore that cavity! Think of it as your flavor cave. The perfect basket to hold all of your favorite aromatics- herbs, citrus, onions, fennel, and don’t forget lots of salt and pepper!

Fill it up but keep it loose. Over stuffing can cause your heritage turkey to cook unevenly.

3. To Brine or Not To Brine
Brining has gained considerable momentum over the last few years. Many cooks have come to love this technique, which adds an additional buffer against dry white meat. When you use a traditional liquid brine both the salt and the liquid permeate the meat. The salt acts to help relax the proteins, aiding in tenderness, and a small percentage of the water is retained, increase the overall weight just slightly and helping preserve juiciness while roasting.

This works great for your average grocery store bird who’s a lack of natural fat can cause it to dry out quickly in the oven, but when you use a brine, even a delicious recipe full of herbs and spices, it does little to impart actual flavor. We will spare you the boring science of molecule size and cell wall semi-permeability and just say that no matter what you add to your brine the internal meat of the turkey will only retain the water in the solution. Adding water will help against drying out, but that water will also act to dilute the turkey flavor.

With a commercial bird this isn’t such a loss. Your average grocery store turkey isn’t known for its deep, rich turkey flavor, but heritage breed turkeys are unique. They are very distinct in their flavor and you run the risk of losing that richness.

There is a middle ground in the battle over the brine and that is the dry brine. This technique involves generously salt your turkey inside and out and allowing it to rest uncover in your refrigerator for 24-48 hour. Rinse the salt off before starting your final pre-over preparations and proceed as you normally would. The salt is still able to work its magic and help add tenderness to the turkey without adding the wateriness of a liquid brine. Trust us, the generous fat found in heritage turkeys (as much as 10 times that of their commercial counterparts) will be all you need to keep your turkey juicy and delicious this year.

4. Low and Slow Baby!
When compared to their commercial counterparts, our heritage turkeys enjoy a long leisurely lifestyle roaming and forging on the open prairie. Unlike your average grocery store turkey, whose fast growth rates out paces their bodies ability to develop and store fat, heritage turkeys are known for packing on the pounds!

They can develop as much as 10 times the amount of fat when comparing the white meat from both. This means a turkey that is juicier and more flavorful, but that fat needs time to render.

Cooking at a low and steady 325 will ensure your bird has enough time in the oven to render out that fat and break down connective tissue while still keeping it safe from drying out.

5. Live By The Thermometer
The only way to know if your heritage turkey is done is to take its temperature. We recommend pulling your turkey out of the oven when the thigh meat reads 165. The internal temperature of your heritage turkey will continue to rise even after you pull it from the oven.

If you are really a heritage turkey perfectionist you may opt to divide your turkey into pieces before cooking. This is best done separating the leg and thigh quarters from the breast. Because white meat and dark meat cook at different rates, this is the only way to ensure perfectly cooked and tender dark meat without over cooking the white meat.

Many chefs also swear by starting their turkeys breast side down and roasting them in that position for the first hour or so. This can help protect the white meat while the dark meat gets a head start on cooking, but be warned— if you’re planning to roast a big ol’ turkey this year, it ain’t easy flippin’ a big, hot, greased up bird without the help of a small crane.

6. You Carve What You Eat
Finally. You’ve navigated your way through the many perils of preparing the perfect Thanksgiving meal. Time to carve! While every movie ever made featuring a turkey dinner shows the turkey being carved and served right from the table like a scene from a Norman Rockwell painting, no one actually does this and ends up with a good result. This is a step that is best left in the kitchen.

After presenting your beautiful heritage turkey, remove both halves of the breast from the turkey in complete sections and slice. Carve and pull the remaining dark meat from the legs and thighs. Be carful not to slice more turkey then you plan to use immediately. The best way to store turkey and all meat for future meals is un-carved.

Still have a heritage turkey question!? Leave your question in the comments and please share your favorite Holiday tips with us!

Have a Healthy and Happy Thanksgiving!

Turkey Soup by Chef Alice Waters of Chez Panisse in Berkeley, California

Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. She is a passionate advocate for a food economy that is “good, clean, and fair.” Over the course of nearly forty years, Chez Panisse has helped create a community of scores of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients.

Makes 3 quarts

This is the soup I make the day after Thanksgiving, but it can be made any time you have a roasted duck or chicken carcass and some leftover meat.

Ingredients

1 roasted turkey carcass
1 bunch lacinato kale, leaves torn from the stems and chopped coarse

For Stock:
1/2 onion, peeled
1/2 carrot, peeled
1/2 stalk celery
6 sprigs thyme
3 sprigs parsley
1 bay leaf
3 quarts water

For Soup:
2 tablespoons olive oil
Add and cook, over medium heat, until very tender:
1 1/2 onions, peeled and diced
1 1/2 carrots, peeled and diced
1 1/2 stalks celery, diced
1 teaspoon salt

 

Directions

1. Pick all the meat from 1 roasted turkey carcass – coarsely chop and set aside. Break up the carcass and put in large stockpot with the Stock Ingredients.
2. Bring to a boil, reduce to a simmer, skim well, and cook for 2 hours. Meanwhile, heat, all of the Soup Ingredients in a large soup pot.
3. Bring a pot of salted water to a boil and add Kale.
4. Cook until tender, about 5 to 10 minutes. Drain and set aside. Place a colander over the pot of diced vegetables and strain the turkey stock directly into the soup pot. Add the turkey meat and kale, taste for seasoning and serve hot.

Variations:
• Sautéed mushrooms (porcini are my favorite) added just before serving give a luxurious flavor and texture to this humble soup.
• Some of the kale can be sautéed with garlic and hot pepper and floated atop the soup on a slice of toasted bread.
• Add cooked rice or pasta just before serving.
• Fry a little diced pancetta in the soup pot before adding the diced vegetables

 

about_alicewaters

Heritage Turkey by Chef Dan Barber, Stone Barns and Blue Hill in New York

 

“I prefer these heritage breeds for their flavor, and the tendency for this meat to stay moist longer is a big reason for it. I recommend cooking the bird until the breasts are finished, and then removing the legs and continue cooking them in the oven. It’s nearly impossible to get a perfectly cooked breast and legs at the same time because the legs take so much longer. The result, if you follow the advice, is a turkey that doesn’t need gravy.

I’d stay away from brining the birds as well. That’s a good technique for a bird that’s not on pasture. But these heritage breeds have distinct flavors reflecting the diversity of their diets. You’ll lose that if you brine them. Remember especially to take your bird out of the refrigerator a full 40 minutes before you roast it. The cooking time will vary dramatically.

I like to throw the carcass and scraps of meat into a big pot at the end of the night and make a rich turkey broth fort he next day. Just simmer the bones and meat for a few hours; add vegetables and herbs, and if you like a little wine, and don’t let it boil. You want a clear broth.”

 

Ingredients

1 Heritage Turkey
butter
salt and pepper

 

Directions

1. Preheat oven to 475
2. Let turkey come to room temp
3. Carefully separate skin from the breast meat and rub softened butter on to breast
4. Season liberally with salt and pepper
5. Set the turkey, breast side up, on a rack of a large roasting pan. Tie the legs together with kitchen string.
6. Roast for 20 minutes. Lower the oven temperature to 350 degrees and cover turkey loosely with tin foil. Roast for about 3 1/2 hours, or until the thermometer inserted into the inner thigh registers 150 degrees.
7. Transfer turkey to cutting board. Let stand for at least 45 minutes to cool down.
8. Remove legs and thighs, careful to not take too much skin with you.
9. Place thighs, skin side, on a roasting pan and continue cooking, 40-45 minutes or until juices run clear.
10. Separately slice breast and thigh and plate while still warm.

 

dan_barber_portrait2Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications.

Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.

Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world.

Braised Turkey with Porcini and Balsamic by Chef Erica Wides, Institute of Culinary Education

Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher. She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine. She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects. Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.

Don’t miss her show Let’s Get Real on Heritage Radio Network!

Serves 4

Ingredients

1 quart chicken stock
1 cup dried porcini mushrooms
2 bay leaves
2 turkey legs and thighs, bone-in, skin on, separated at the joint to make 4 pieces
salt and pepper
canola oil as needed
2 shallots, peeled and sliced
2 ribs celery, diced
1/4 cup balsamic vinegar
2 cups wild mushrooms, sliced
1/2 stick (4 tablespoons) butter
1/4 cup heavy cream

 

Directions

1. Heat chicken stock in a saucepan with dried porcini and bay leaf, bring to a boil, and reduce to a simmer. Simmer for 20 minutes, strain, discard dried mushrooms and bay leaf.
2. Pat turkey thighs dry with paper towels and season with salt and pepper. Heat a sauté pan, add canola oil to coat the bottom, and brown the turkey well on both sides. Remove turkey from pan and set aside.
3. In the same pan, sauté the shallots and celery until translucent and soft, add the wild mushrooms and sauté until soft. Return the turkey to the pan and add the balsamic vinegar.
4. Add the strained stock to the pan, bring to a simmer, lower the heat and cover, and braise until done, about 25-30 minutes. A fork should easily pierce the turkey and release easily when done.
5. Remove the finished turkey from the pan and set aside. Add the heavy cream, bring the liquid to a boil and cook to reduce the volume of the liquid by half.
6. Return the turkey to the pan, season with salt and pepper to taste, and serve.

 

EricaWidesApples

 

Turkey “Tonnato” by Chef Terrance Brennan of Artisanal in NYC

My version of the classic Italian vitello tonnato, in which thin slices of veal are dressed with a tuna mayonnaise sauce and served chilled, features thin slices of turkey breast in place of the veal. It’s accompanied by a quick take on another popular Italian dish, the bread salad called panzanella, which is traditionally made with stale two-or three-day-old bread, but which you can have on demand by baking croutons instead.

 

Serves 4

Ingredients

4 boneless, skinless Turkey Breasts (5-6
ounces each
4 cups chicken broth
½ cup homemade mayonnaise (recipe below)
2 tablespoons water
¾ cup high-quality preserved tuna, from
Italy or Spain, drained of excess oil
2 tablespoons capers, rinsed and drained
Kosher salt
White pepper in a mill
1 cucumber, peeled, seeded, and cut into
½-inch dice (about 1 cup dice)
¾ pound beefsteak or heirloom tomatoes,
cut into ½-inch dice (about 1 ½ cups dice)
4 cups arugula (from about 3 ounces
arugula), tough stems discarded, washed
and spun dry
½ cup finely julienned red onion
½ cup sherry vinaigrette (recipe below)
½ cup pitted pitted kalamata olives
(optional)
1 cup parmesan and black pepper
croutons(recipe below) (optional)
Fleur de sel

Mayonaise:
2 large egg yolks, at room temperature
½ tablespoon Dijon mustard, at room
temperature
2 tablespoons white-wine vinegar
1/8 teaspoon cayenne
½ tablespoon sea salt
1 ¼ cups canola oil

Sherry Vinaigrette:
1 tablespoon Dijon mustard
¼ cup sherry vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground white pepper
1 cup extra virgin olive oil
1 to 2 tablespoons water, if needed

Parmesan and Black Pepper Croutons:
2 cups ¾ inch cubes country bread or baguette
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon finely chopped garlic
¼ teaspoon Kosher salt plus a pinch
2 tablespoons finely grated Parmigiano-Reggiano
½ teaspoon finely cracked black pepper

 

Directions

Preheat the oven to 325°F. Put the turkey breasts in a high-sided, 12-inch sauté pan with a lid. Pour over the stock, cover, and
bring to a simmer over medium-high heat. Transfer the pan to the oven and poach until the turkey is cooked through (an instant read thermometer inserted to the thickest part of a breast should read 160°F, approximately 20 minutes.

Remove the pan from the oven, drain the liquid from the pan, and let the turkey cool. Serve warm, or transfer to a clean plate or
platter, cover, refrigerate until cold, at least 2 hours, or up to 24 hours.

Put the mayonnaise and water in the bowl of a food processor fitted with s steel blade. Add the tuna and capers, season with salt and 6 grinds of pepper, and process until all ingredients are well incorporated. The mayonnaise can be transferred to a bowl, covered, and refrigerated for up to 3 days.

Mayonnaise

Makes about 1 ½ Cups

Method:

Put the yolks, mustard, vinegar, cayenne, and salt in the bowl of a food processor fitted with the steel blade. With the motor running, slowly add the canola oil in a thin stream to form an emulsified mixture. Transfer to an airtight container.

Cover and refrigerate for up to 1 week.

TERMS AND TECHNIQUES

Emulsification: Emulsify means to suspend the ingredients in a mixture until it becomes thick and viscous. Emulsifications require at least one ingredient that binds the others, such as mustard or an egg yolk. They are generally made by very slowly drizzling the primary liquid (usually an oil) into the mixture as it is whipped by a blender or food processor, or by hand using a whisk.

Sherry Vinaigrette

Makes about 1 ½ Cups

Method:

Put the mustard, vinegar, salt, and pepper in a blender. With the motor running, slowly add the oil in a thin stream to form an emulsified vinaigrette. (You can also whisk the vinaigrette by hand in a mixing bowl.) If the vinaigrette seems too thick, blend in 1 to 2 tablespoons warm water.

The vinaigrette can be covered and refrigerated for up to 3 days. Let come to room temperature before serving.

Parmesan and Black Pepper Croutons

Method:

Preheat the oven to 325°F. Put the bread cubes into a mixing bowl and set them aside.

Warm the olive oil and melt the butter in a heavy-bottomed saucepan set over low heat. Add the garlic, along with a pinch of salt, and cook, stirring, until softened but not browned, 3 minutes. Pour the garlic butter over the bread cubes and stir to coat the cubes evenly. Sprinkle the cheese, pepper, and salt over the cubes and toss gently to coat the cubes evenly.

Pour the croutons onto the cookie sheet or baking sheet, spread them out in a single layer, and bake them in the oven until golden brown and crisp on the outside but still chewy inside, 5-6 minutes.

Remove the baking sheet from the oven and serve the croutons warm or let cool. The croutons can be made in advance and kept at room temperature for up to 3 hours.

Put the cucumbers, tomatoes, arugula, onions, vinaigrette, olives, and croutons, if using, in a bowl and gently toss to coat all of the ingredients with the vinaigrette.

Use a sharp, thin-blade knife to slice the turkey breasts horizontally as thinly as possible, as though you were slicing smoked fish.

Divide the sliced turkey into 4 portions, fanning each portion out on a chilled salad plate. Season the turkey to taste with the fleur de del and a few grinds of pepper. Use an offset spatula to spread the mayonnaise evenly over the turkey. Mount some bread salad in the center of the plate, and serve.

VARIATION

Serve the salad on its own as a small meal or side dish, or top the salad with a grilled or seared tuna stead for a seafood alternative main course.

 

terrancebrennan

The son of Annandale, Virginia, restaurateurs, Terrance Brennan has become one of America’s most regarded and renowned chef and restaurateur.

Terrance cites several key experiences that have elevated him to Master Chef prominence. One of the most notable was his work at the famed Le Cirque restaurant in New York. “It was very intense, it was like Haute Cuisine Boot Camp,” he explains, “and the experience was immeasurable.” He also honed his talents and skills in many of Europe’s finest Michelin starred restaurants. “My training in Europe was a self-imposed apprenticeship,” he says, “which I really consider as my finishing school.” A defining moment for Terrance came while working under Chef Roger Vergé at Le Moulin de Mougins in the south of France, where he was inspired by the region’s “cuisine of the sun.” Here, his signature style began to emerge.

Terrance took his craft back to the states, specializing in Mediterranean-inspired American cuisine. In 1993, he opened his first restaurant, Picholine, which he named after the petite green olives indigenous to the Mediterranean.

 

 

The Heritage Turkey – Two Ways

Sunny Turkeys

Thanksgiving is the traditional time to enjoy turkey. But everyone wants the Thanksgiving meal to be cooked in the traditional way – so you get a roasted turkey with stuffing. Delicious, but there are a million other ways to prepare turkey. Really, anything you do with chicken, you can substitute turkey. The flavors will just be more robust and flavorful.

The best way to experiment with cooking turkey is to buy the whole bird. It is not only more economical, but it also gives you the ability to play around with flavors and enjoy the meat throughout several dishes – or meals.

Here, we have two tasty and very different turkey preparations using the whole bird. One of our own HFUSA staff created both recipes, so we can attest to the cheers that erupted at the table when they were presented!  One is a sweet and sour turkey dish over cold noodles (using the thighs, legs and wings) while the other is a spicy coconut turkey dish served over rice or with lettuce wraps (using the breasts).

Be sure to keep any extra turkey trimmings, the back and all the bones to make a lovely poultry stock. Homemade stock is my favorite thing to keep in the freezer. I use homemade stock for risottos or the base for numerous sauce and soups. You can also substitute stock for water when cooking rice, couscous or other grains for a richer flavor.

Enjoy our whole Heritage Turkey today and try these two very different, very delicious preparations.

Sweet & Sour Turkey

Ingredients:

Marinade

½ cup sugar

½ cup soy sauce

¼ cup rice vinegar

3 cloves of garlic (roughly chopped)

1.5 tablespoons fish sauce

1 inch chuck of garlic (chopped into 3 pieces)

2-8 red chilies (depending on amount of heat you want!)

zest of 1 lime (peeled in strips, not grated)

 

Dressing

½ cup sugar

½ cup soy sauce

¼ cup rice vinegar

3 cloves of garlic (diced)

1.5 tablespoons fish sauce

1 inch chuck of garlic (diced)

2-8 red chilies (depending on type and amount of heat you want!)

zest and juice of 1 lime (grated and juiced)

fresh lemon juice to taste

handful of fresh mint

 

Thighs, legs, and wings of the Heritage Turkey

1 head of Napa Cabbage

Rice noodles

 

  • Preheat the oven to 350
  • Separate the thighs, legs and wings from the remainder of the Turkey (save breasts for other dish and remaining pieces for stock)
  • Season the pieces with salt and pepper
  • Sear turkey in cast iron pan, skin side down, until you get a nice browned color across the skin side
  • While the turkey is searing, prepare your marinade
  • In a bowl combine the marinade ingredients, taste and adjust as needed
  • Flip turkey pieces over so flesh side is against the pan
  • Add marinade mixture plus 1 cup water to the pan
  • Cover with tin foil and braise in the oven for 2 hours, until the meat falls off the bone
  • Check turkey every half hour, scoop marinade liquid over turkey pieces to maintain moistness
  • As the turkey cooks, the marinade should reduce to form your sauce but you may need to add water as you go so turkey is not cooking dry
  • While the turkey cooks, prepare your rice noodles according to package instructions and shred the Napa cabbage.
  • Also, make the dressing for your noodles. You should notice the dressing and marinade ingredients are very similar so the flavors will be complimentary.
  • Once done, take pan out of oven and allow turkey to rest for 10-15 minutes
  • Taste the pan sauce and adjust as needed. Use to glaze the turkey.
  • Dress cabbage and noodles with dressing mixture then garnish with the chiffonade of fresh mint

GSTR_TurkeyBreed2

Coconut Turkey

Ingredients:

Turkey breasts

2 cans coconut milk

zest of 1 lime (peeled in strips, not grated)

1 bay leaf

1 inch ginger (sliced thin)

3 onions

3 tablespoons curry powder

1-2 cloves of garlic

1 tablespoon sugar

2-3 red chilies (depending on type and amount of heat you want!)

Optional: 1/3 cup coconut milk powder

Diced scallions and cilantro for garnish

  • Preheat the oven to 350
  • Separate breasts at the bone and put them on a rack in a roasting pan
  • Season with salt and pepper
  • Pour can of coconut milk over the turkey
  • Add the peel of 1 lime, 1 bay leaf, the sliced ginger, 1 onion quartered
  • Cover in tin foil and cook in oven until tender and done, about 2 hours
  • While the turkey cooks, pull out a separate pan to sauté 2 whole diced onions
  • When clear and fragrant, remove onion from pan and keep in small bowl
  • In same pan, toast 3 table spoons of curry until fragrant
  • Add onions back to pan and diced ginger, 1-2 cloves diced garlic, chilies, 1 can of coconut milk and tablespoon sugar
  • Warm the sauce in pan to thicken
  • When turkey is done, rest for 20 minutes
  • Strain the cooking liquid from the turkey and add to sauce pan
  • If you want to thicken the sauce more, you can add another 1/3 cup coconut milk powder, but it is not essential
  • Pull turkey off the bone and slice on a bias. Add meat to the coconut mixture
  • Put in a serving dish and garnish with diced cilantro and scallions
  • Serve over rice along with lettuce wraps if desired
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