Category: Turkey

Heritage foods USA Turkey

Sicilian Heritage Turkey

orn 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!

Thanksgiving Turkey Mistakes

6 Common 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!

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.


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



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.

• 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



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.”



1 Heritage Turkey
salt and pepper



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


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



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.




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


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
1 cup parmesan and black pepper
croutons(recipe below) (optional)
Fleur de sel

2 large egg yolks, at room temperature
½ tablespoon Dijon mustard, at room
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



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.


Makes about 1 ½ Cups


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.


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


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


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.


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.



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



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)



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


Coconut Turkey


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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