Wednesday, November 23, 2011

Turkey Day Mayhem!

Howdy all,

Sorry I haven't posted in a while.  Monday 11/21 The Streatery was down at KBOI Channel 2 for our cooking gig and we did Thanksgiving on the truck.  The KBOI crew was kind enough to give me some extra time and Adam, J and I busted out a full Thanksgiving menu.  I have posted the recipes below in case you get excited and want to give the dishes a shot.

Herb Roasted Turkey Breast

Turkey, Whole x 1 Each
Parsley x 1 Cup
Shallot x 4 Each
Garlic Clove x 5 Each
Thyme x 10 Sprigs
Sage x ¼ Cup
Vegetable Oil x 2 Cup
Kosher Salt and Pepper x To Taste
Onion x 1 Each
Carrot x 1 Each
Celery x 4 Stalks

Remove the leg and thigh from the turkey and reserve for confit.  Combine the parsley, shallot, garlic, thyme, sage and vegetable oil in the blender.  Puree until smooth and add salt and pepper.  Rub the turkey breast down with the herb goodies inside and out and refrigerate overnight. 

Preheat the oven to 400 degrees.  Rough chop the onion, carrot and celery and place in the bottom of a baking pan.  Rub the turkey down with the herbage again and sprinkle with salt and pepper.  Place on the bed of vegetables.  If the turkey tries to roll around cut a potato into quarters and use to shim the bird in place.

Roast the turkey in the oven until golden brown then turn the oven down to 200 degrees.  Continue to cook the turkey until an internal temp of 155 degrees.  Pull the turkey out and let rest for at least 30 minutes.  Enjoy.

Smoked Oyster Stuffing

Cornbread Croutons x 2 Bags
Smoked Oysters x 1 Can
Yellow Onion, peeled and chopped x 1 Each
Carrot, peeled and chopped x 1 Each
Celery Stalk, chopped x 4 Each
Parsley x 1C
Turkey or Chicken Stock x 1.5Qt
Instant Gravy x 1/4C

Bring the stock to a simmer in a sauce pot.  Meanwhile, add the onion, carrot, celery and parsley to a food processor.  Process until finely chopped.  Add the oysters and pulse to break them up.  Add the veggie mix to the stock and simmer until the carrot bits are tender.  Add the instant gravy.  Place the croutons in a small baking pan.  Pour the goodies over the croutons, mixing well.  If you prefer dry stuffing, less juice.  Wet stuffing, more juice.  Stir the croutons and pop in a 350 degree oven for 8 minutes.  Check consistency and add juice if you like.  Season to taste and serve.

Turkey Gravy

White Wine x 1Qt
Thyme Sprigs x 1C
Whole Peppercorns x 1/8C
Sage x 1/4C
Turkey or Chicken Stock x 2Qt
Instant Turkey Gravy x To Thicken

Combine the wine, thyme, peppercorns and sage in a large sauce pan.  Reduce over low heat by half.  Add the Stock and Reduce by a third.  Slowly whisk in the instant gravy until lightly thickened.  Simmer for another 5 minutes over low heat stirring often.  Strain and serve.

Turkey Leg Confit

Turkey Leg x 2
Granulated Sugar x 2C
Kosher Salt x 2C
Ground White Pepper x 1Tbsp
Bacon Fat and Vegetable Oil to Cover

Combine the salt, sugar and pepper completely.  Place a layer 1/3” thick in the bottom of a container.  Lay the turkey legs on the cure and dump the rest on top of the legs.  Refrigerate overnight.

Rinse the cure off the legs and dry in paper towels.  Place in a single layer in the smallest baking pan they will fit in.  Add bacon fat and vegetable oil (not corn oil) until the legs are covered.  Cover the pan with a sheet of parchment paper and wrap tightly in aluminum foil.  Cook at 200 degrees for 8 hours. 

If you are going to hold on to the legs for a while leave them in the oil.  You can heat them in a low oven to melt the oil and then drain it off when you need them.  If serving right away, let cool to room temperature and drain the oil off.  Gently remove them from the pan and place on a baking tray.  Broil until the skin is golden brown and serve.

Yukon Gold Mashed Potatoes

Yukon Gold Potatoes, Peeled and Chopped x 5#
Russet Potatoes, Peeled and Chopped x 3#
Sour Cream x 1/2C
Unsalted Butter x 1/2C
Kosher Salt x To Taste
Ground White Pepper x 1/2tsp.

Combine the potatoes in a large pot and fill with hot water.  Add 1/8C Kosher Salt and bring to a simmer.  Simmer the potatoes until tender all the way through and drain and let rest for 5 minutes.  Run the potatoes through a food mill and add sour cream and butter.  Fold in the dairy until completely combined and season to taste with the Kosher Salt and White Pepper.  Hot Hold until needed.

I hope you enjoy the recipes and please let me know how things turn out!

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