Guest guest Posted November 4, 2007 Report Share Posted November 4, 2007 - Heritage Foods USA Celia Browne Wednesday, October 31, 2007 10:04 AM Cooks in the Kitchen! Dear Heritage Foods USA Supporter,It is with great joy that we announce that this year's flocks of Heritage Turkeys are in great shape and everything is in place for those of you who ordered to receive your Thanksgiving Turkey fresh on Tuesday, November 20th. The six families that raise Good Shepherd Ranch turkeys are led by Frank Reese, Danny Williamson, Larry and Madonna Sorell, Doug and Betty Metzger, Brian Anselmo and Ron Thome.We have taken extra care in choosing our packing materials and monitoring temperature so that your birds arrive safely in temperature-controlled boxes that keep the birds cold, but not frozen. All you have to do is take your turkey out of the box and keep it in the fridge until you are ready to start cooking (freeze the bird right away if you intend to eat it after Thanksgiving).If you haven't ordered your Turkey yet, please do so soon as we are running low on certain weight categories. Also, next week we will feature mild and spicy hand-dried and ground jalapeno, chipotle and caribe peppers from New Mexico, the first fresh batch of the fall season. These are authentic southwest chilies almost never found in the marketplace. 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. We recommend a light touch, brining is not necessary - all that is really needed to make the Turkey taste good are a few spices and herbs (such as those we will feature next week). Please enjoy reading some recipes below from some of our favorite chefs. Thanks for supporting the revolution. Turkey Recipes Aunt Hugue's Staircase Turkey, Hugue Dufour of Au Pied de Cochon in Montreal, Canada Roast Heirloom Turkey with Sweet Potato Gravy and Heirloom Squash Dressing by Michel Nischan of The Dressing Room in CT Turkey "Tonnato" with Panzanella Salad from Terrance Brennan of Picholine & Artisanal in NYC Roasted Heritage Turkey stuffed with Herbed Root Vegetables by Chef Shane Philip Coffey, Lulu Wilson and Wild Fig in Aspen, CO Chef Zak Pelaccio from Borough Food & Drink, NYC Duo of Roasted and Braised Heritage Turkey by Chef Alain Sailhac of the French Culinary Institute of New York Chef Colin at Bowers Harbor Inn, Michigan Turkey a la Saro by Rosario Di Liberto from Sicily Turkey Soup with Kale by Alice Waters of Chez Panisse, Berkeley Heritage Turkey by Dan Barber, Stone Barns and Blue Hill Restaurant in NY Turkey Giblet Gravy from Good Shepherd Turkey Ranch Aunt Hugue's Staircase Turkey Hugue Dufour of Au Pied de Cochon in Montreal, Canada Serves 8 people (with an 8-10 lb heritage turkey) Ingredients 4 big onions cut into wedges8 baby leeks using the whites, cut 3" long1/4 lb bunch of chard leaves roughly chopped16 small whole fingerling potatoes4 cups of turkey or chicken stock5 twigs of thyme1 cup of butter1/4 lb parmigiano-reggiano10 whole cloves of garlicPLUS2 bamboo skewers Wash the turkey and pat dry. Separate the legs completely from the breasts.Begin boiling the potatoes in water with salt. In a pan sear the legs, look to color them until golden brown. Add the onion and leeks into the pan with the legs. Sweat them out. Pour in the liter of stock and throw in the thyme leaves. Braise until the turkey meat separates from the bone, then remove all bones. Add the cooked potatoes. Reduce the sauce to half. This will be much like a stew. Add the chard leaves and cook for 2 more minutes. Salt and pepper the sauce and add a 1/2 cup of the butter. Meanwhile, roast the breast on the bone on a rack in a pan with the last 1/2 cup of the butter and all the whole garlic cloves. Season the breast with salt and place in a 400-degree oven. Baste the breast with a spoon every 5 minutes for about 35-40 minutes. Take out the turkey let it rest for 5-10 minutes. Make two deep incisions deep, one on either side of the breast bone. Cut straight through the meat from the lower legs all the way up to the shoulders, but keep the breast attached by the shoulders. Use two bamboo skewers to poke through and reattached the breast pieces to the bone so that the roasted breast meat is level with the bone. There should be some space between the each side of the bone and the adjacent breast meat. Fill in these two spaces the stuffing stew of thigh meat, potatoes, etc. Allow it to fall in between, pile on and fall off the turkey piece. Shave the parmigiano-reggiano on top & twist a pepper mill over it a few times. Drizzle good olive oil over the centerpiece and serve. Roast Heirloom Turkey with Sweet Potato Gravy and Heirloom Squash DressingBy Michel NischanThe Dressing Room in Connecticut Serves 10 to 12 Ingredients: For the Roast Heritage Turkey: One 16-pound heritage turkey at room temperature (see note)Salt and freshly ground pepper4 cups low-sodium chicken broth24 cipollini or pearl onions6 to 8 small golden beets, peeled, or 8 small purple-top turnips, peeled5 large carrots, peeled Sweet Potato Gravy: 9 cups sweet potato juiceReserved defatted pan drippings from roast turkey, above1-inch piece fresh ginger, peeled and thinly sliced2 jalapeno chilies, seeded and mincedSalt and freshly ground pepper to taste Squash Dressing 8 cups Rich Chicken Stock, or turkey stockOne 1-pound loaf black bread, such as pumpernickel, cut into 1/2-inch cubes1 large butternut or acorn squash, peeled, seeded, and cut into 1/2-inchcubes2 tablespoons grapeseed oil, plus more for coating onionsSalt and freshly ground pepper to taste2 unpeeled Vidalia or other sweet onions, halved horizontally3 unpeeled Granny Smith apples, cored and cut into 1/2 inch cubesFresh lemon juice12 Italian chestnuts, roasted and peeled1 1/2 tablespoons minced fresh savory leaves, plus 4 fresh savory laves,minced Roast Turkey Juice the sweet potatoes and set the juice aside. To roast the turkey: Preheat the oven to 300°F. Rub the cavities and the skin of the turkey with salt and pepper. Put the turkey in a roasting pan just large enough to hold it. Add 2 cups of the chicken broth and then tent the bird with aluminum foil. Roast, basting occasionally, for about 4 hours, or 15 minutes per pound. If the broth and pan drippings dry up, add more broth. After 2 hours, remove the foil and add the onions, beets, and carrots. Continue to baste the turkey as the vegetables cook. Check the vegetables occasionally, since one may cook more quickly than another. When the vegetables are tender, transfer them to a warmed ovenproof serving dish and cover to keep warm. After 3 1/2 hours of cooking, begin testing the turkey for doneness with an instant-read thermometer. Raise the oven temperature to 375º to crisp the skin. When the breast reaches an internal temperature of 155° to 160ºF, remove the bird from the oven and transfer it to a cutting board. Pour the drippings from the roasting pan into a saucepan. You should have 5 or 6 cups of drippings. Meanwhile, to make the gravy carefully remove as much fat as you can from the pan drippings for the gravy. Cook the defatted drippings over medium-high heat to reduce to 1 cup. Strain the settled juice through a fine-mesh sieve, being careful to leave the starch behind. You should have about 6 cups of strained juice. Pour the strained juice into the roasting pan with the defatted pan drippings. Bring to a simmer over medium heat, stirring to scrape up the browned bits from the bottom of the pan. Transfer to a large saucepan and cook over medium heat to reduce until thickened, 30 to 45 minutes. Remove from the heat and stir in the ginger and jalapenos. Strain immediately. Season with salt and pepper to taste and serve with the turkey. Note: A 16-pound turkey will need to be removed from the refrigerator no more than 1 hour before cooking to allow some of the chill to leave it. Do not leave it out any longer. Heirloom Squash Dressing 10 to 12 servings Put the stock in a large pot. Bring to a boil over high heat, reduce the heat to a simmer, and cook for 20 to 30 minutes until reduced to 4 cups. Preheat the oven to 350°F. Spread the bread cubes on a baking sheet and toast, stirring occasionally, just until crisp, about 20 minutes. Transfer to a bowl. Toss the squash with the 2 tablespoons oil to coat lightly and season with salt and pepper. Spread on a baking sheet and roast for 15 to 20 minutes, or until tender. Transfer the squash to a bowl. Rub the onions with a little oil and season with salt and pepper. Put on the baking sheet, cut-side down, and roast for 30 to 35 minutes, or until caramelized and tender. Remove from the oven, leaving the oven on. Peel the onions and cut into 1/2-inch cubes. In a large bowl, toss the bread with the squash, onions, apples, chestnuts, and the 1 1/2 tablespoon savory. Slowly add enough reduced stock to moisten the ingredients so that they form a cohesive mixture (you may not need all 4 cups). Season with salt and pepper and spoon into a lightly oiled casserole. To make ahead, cover and refrigerate for up to 1 day. Bake for about 40 minutes, or until hot and crusty. Roasting and Peeling Chestnuts Cut an X in the flat side of each chestnut with a small, sharp knife. You will need to apply some pressure to pierce the leathery shell, so take care. Spread them on a baking sheet, X-side up, and roast in a preheated 300°F oven for 15 to 30 minutes, or until the skin around the incision starts to curl. At this point, take a few chestnuts from the oven and let them cool just until you can hold them without burning your fingers. Try peeling these; if they are too tough, roast them a little longer. The roasting time depends on the age and moisture of the nuts. In most batches, there are always a few chestnuts that refuse to peel. Drop these in simmering water for about 5 minutes. They should now peel easily, although they will not be quite as flavorful as the oven roasted ones. Turkey "Tonnato" with Panzanella SaladBy Terrance Brennan of Picholine & Artisanal, New York City Serves 4 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. Ingredients: 4 boneless, skinless Turkey Breasts (5-6ounces each4 cups chicken broth½ cup homemade mayonnaise (recipe below) 2 tablespoons water¾ cup high-quality preserved tuna, fromItaly or Spain, drained of excess oil2 tablespoons capers, rinsed and drainedKosher saltWhite pepper in a mill1 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 ouncesarugula), tough stems discarded, washedand spun dry ½ cup finely julienned red onion½ cup sherry vinaigrette (recipe below)½ cup pitted pitted kalamata olives(optional)1 cup parmesan and black peppercroutons(recipe below) (optional)Fleur de sel 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 or a food processor fitted with a 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 Ingredients: 2 large egg yolks, at room temperature½ tablespoon Dijon mustard, at room temperature2 tablespoons white-wine vinegar 1/8 teaspoon cayenne½ tablespoon sea salt1 ¼ cups canola oil 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 Ingredients: 1 tablespoon Dijon mustard¼ cup sherry vinegar½ teaspoon kosher salt½ teaspoon freshly ground white pepper 1 cup extra virgin olive oil1 to 2 tablespoons water, if needed 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 Ingredients: 2 cups ¾ inch cubes country bread or baguette1 tablespoon extra virgin olive oil1 tablespoon unsalted butter 1 teaspoon finely chopped garlic¼ teaspoon Kosher salt plus a pinch2 tablespoons finely grated Parmigiano-Reggiano½ teaspoon finely cracked black pepper 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. Roasted Heritage Turkey stuffed with Herbed Root Vegetables By Chef Shane Philip Coffey, Lulu Wilson & Wild Fig in Aspen, CO The Heritage Turkeys have such a great natural flavor they really don't need a brine at all. By simply rubbing it in some herbs and olive oil you'll won't mask the wholesome goodness of your farm raised bird. It truly is amazing how little you have to do to get the best tasting turkey you will ever have. Ingredients:1 c of Extra Virgin Olive Oil ¼ c Dry Thyme¼ c Celery Seed¼ c Crushed Black Pepper¼ c Kosher Salt4 ea Idaho Potatoes4 ea Parsnips4 ea Celery Root4 ea Carrots4 ea White Onions1 c White Wine1 T White Wine Vinegar8 ea Peeled Garlic Clove Cooking Utensils:2 ea 2 inch Baking Dish, Roasting Tray 1 ea Refrigerator with enough room for tray1 ea Cutting Board1 ea Large Mixing Bowl1 ea Tongs or Carving Fork1 ea Carving Knife1 ea Chef Knife1 ea Roll of Aluminum Foil1 ea Large Ladle1 ea Vegetable Peeler1 ea Meat Thermometer It's Time to Cook!Day 1: Mix the extra virgin olive oii and all the herbs and seasonings together. Liberally season the Turkey inside and out. Place in Baking dish and place in the refrigerator for at least 24 hours. Try to save a ¼ C of the oil and herb mixture for the root vegetables. Wash, Peel and cut all the vegetables into a ½ inch dice. Toss with remaining oil and herb mixture, white wine, and vinegar. Cover and place in the refrigerator for the next day. Day 2: Pre Heat oven to 350°F. Let the Turkey and the vegetables hang out until they reach room temperature. Stuff the Bird! Don't stuff to tight. Leave some space for the cavity juices to steam the vegetables. Use the extra vegetables as a base to place the turkey on. Place in the oven and let the cooking begin. Check the bird every hour and a half. Ladle the turkey with its pan juices. When you check the temperature the juices should run pink. I like to take the breasts up to about 150°F and let it carry over. Most likely the Breast meat will be done ahead of the legs. Not to worry. When the breast meat is at 150°F take out the bird and carve off the legs as neatly as possible. Scoop out the vegetables and place in a pan with the legs. Cover with foil and place back in the oven. By the time the breast has rested the legs and vegetables should be done. If your into having a big pristine turkey in the center of the table simply place the legs back where you got them. Time to Plate Put the turkey on a carving platter, place the vegetables in a serving dish, reserve all the cooking juices and whisk in some flour for a quick gravy. These birds really don't need it though. Serve with your family's traditional Thanksgiving sides. Enjoy! By the way, those two little disks of meat under the backbone near the tail… That's the cook's reward! Eat'em! It's the best part of the bird! Heritage Turkey RecipeBy Chef Zak Pelaccio from Borough Foods & Drink Heritage Turkeys cook differently than normal store bought birds. Because the birds are longer, skinnier and have smaller breasts they will cook faster than a typical turkey. Be sure to check it earlier than you would normally. Ingredients:1 18 lb. Heritage Breed Turkey1 lb. Unsalted Butter1 Cup Sea Salt4 Tablespoons of Whole Black Pepper 1 Cup Pure Maple Syrup8 Sprigs of ThymeEnough Olive Oil to coat the TurkeyRead the entire recipe before Thanksgiving! Stuffing of your choice (I prefer a bread stuffing made with lots of celery, mushrooms and sausage) Preheat the oven to 300°F Coarsely grind the pepper Leave the butter out long enough to make it pliable. Mix butter with the maple syrup, 1 tablespoon of salt and one tablespoon of the ground pepper. Roll into a log using plastic wrap. Refrigerate to chill. Let your turkey come to room temperature (about 1 hour) and then massage it with a liberal amount of olive oil (don't forget the cavity!) Slice your Maple butter into 1/2 inch thick rounds. Lift up the skin of the turkey at the top of the breast, that is, lift the overhang that once was clinging to the neck. With the tip of a paring knife, carefully separate the skin from the breast meat. Once the skin of both breasts has been separated, stuff each pocket with the maple butter, distributing the rounds evenly between the two breasts. Push the rounds in all the way so some are actually as far down as the join between the thigh and the body. Take the thyme sprigs and put them in with the butter. Season the turkey with the remaining salt and pepper (don't forget the cavity!) Cover the turkey with a loose foil tent to protect the breast from browning too much. Place the turkey in the oven for approximately 5 hours (it may take longer.) If you have a meat thermometer, stick it in the thigh joint. It should read 160-170°F s. If you do not have a thermometer, wiggle the leg. If the joint feels loose, the turkey is done. At this point, remove the tenting and if you desire more color on the breast, turn the oven up to 350°F and cook for an additional 1/2 hour. Finish Touch (optional):A nice finishing touch for this recipe is to glaze the turkey with maple syrup and butter at the end of the cooking. If you would like to do so, melt 2 tablespoons of butter and whisk in a cup to a cup and a half of maple syrup. A few minutes before pulling the turkey out, brush the skin with the mixture. Brush several times until you have used up the entire mixture. Important Note:When you remove the turkey from the oven, be sure to let it rest for approximately 1/2 hour before. This will allow the juices to settle. Be sure to use the pan juices to make a gravy! And be sure to save the carcass and scraps to make a delicious Turkey Stock, it will make a fantastic soup base for your leftover turkey and Wild Rice! Duo of Roasted and Braised Heritage Turkey By Chef Alain Sailhac of The French Culinary Institute in NYC Ingredients:One18-pound Heritage turkey, legs removed, wings removed at the second joint, 1 large onion, peeled and cut into large mirepoix1 large carrot, peeled and cut into large mirepoix1 celery branch, peeled and cut into large mirepoix 1 small rutabaga, peeled and cut into large mirepoix 4 garlic cloves, unpeeled and lightly crushedBouquet garni, containing 2 bay leaves, 2 branches of sage, 5-6 parsley leaves, and a few inner celery leaves750 milliliters white wine2 liters chicken stock150 milliliters vegetable oil90-100 grams onion, ciselée175 grams butterSalt and freshly ground pepper25-30 sage leaves, stemmed, stems reserved For the Braise Preheat the oven to 350°F. Begin by cutting a manchon into the leg ends (manchonner), which will facilitate the removal (arracher) of the tough leg tendons after cooking. Season the legs with salt and pepper and set aside. In a sautoir just large enough to hold the legs comfortably, heat 75 milliliters of oil; add the legs and brown well on all sides. Add half of the mirepoix and cook until soft and it develops some color. Remove the legs and strain the contents, leaving 2-3 tablespoons of the fat in the pan. Return all the ingredients to the pan and deglaze with 500 milliliters of wine. Reduce the liquid until syrupy and add approximately 1 liter of stock-the liquid should come about halfway up the sides of the legs. Add the bouquet garni and 2 garlic cloves, bring to a boil, cover, and place in the oven. Let braise, turning occasionally, for 2 hours, or until a thermometer inserted into the thickest part of the inner thigh (not touching bone) registers at least 180°F. Remove the legs, cover, and keep warm. Strain the braising liquid and return to the heat, skimming diligently and reducing slightly. For the Roast At the same time you start braising the legs, begin roasting the breast. Rub it all over with about 25 milliliters of oil and season with salt and pepper. Chop the neck and wings into 1-inch pieces. Place a small roasting pan in the oven to heat it for a few minutes. Add 50 milliliters of oil to the pan, place the breast in the pan, skin side up, and distribute the remaining garlic and neck and wing pieces around it. Place the pan in the oven, roast the turkey for 30 minutes, and then baste with 25 grams of butter to encourage browning. If the neck and wing pieces have developed color, deglaze them with the remaining stock and bring to a boil. Return the pan to the oven and continue basting every 15 minutes for approximately 1-2 hours, or until a thermometer inserted into the thickest part registers 168°F. Remove the breast, cover loosely with a foil, and keep warm. Let the breast rest a minimum of 15-20 minutes before carving. Strain and degrease the cooking liquid and skim well. The Sauce Marry the braising and the roasting liquids together and reduce them to just under 1 liter. Meanwhile, soften the onion in the reserved fat and deglaze with the remaining wine. Add the sage stems and reduce by two-thirds. Combine this with the reduced stock and simmer for just a few minutes to meld the flavors. Strain the sauce through a fine chinois and mount with the remaining butter. Taste for seasoning and add a chiffonade of sage leaves. Debone the legs and serve a portion of leg meat accompanied by some breast meat, and nap with the sage jus. If a slightly more viscous sauce is desired, thicken the finished reduction with a slurry. For the Roasted Heritage Turkey It is important to note, that it is preferable to have the turkey at room temperature before starting the cooking. Allow at least 4 hours cooking time from start to finish, which includes 30 minutes to rest the meat before carving. Ingredients: One 18-pound Heritage turkey, wings removed at the first joint, neck reserved1 large onion, peeled and cut into large mirepoix1 carrot, peeled and cut into large mirepoix1 celery, branch peeled and cut into large mirepoix1 small rutabaga, peeled and cut into large mirepoix 4 garlic cloves, unpeeled and lightly crushedBouquet garni containing 2 bay leaves, 2 branches of sage, 5-6 parsley leaves and a few inner celery leaves750 milliliters white wine2 liters chicken stock150 milliliters vegetable oil90-100 grams onion, ciselée150 grams butterSalt and freshly ground pepper25-30 sage leaves, cut into chiffonade, stems reserved Procedure Preheat the oven to 450°F. Rub the turkey all over with about 50 milliliters of oil and season inside and out with salt and pepper. Place the mirepoix in the cavity and tie up the legs with butcher's twine. Chop the neck and wing tips into 1-inch pieces. Place a roasting pan in the oven and heat it for a few minutes. Add 100 milliliters of oil, place the turkey in the pan on its side, and distribute the neck and wing pieces around it. Reduce the heat to 350°F and roast for 40 minutes. Turn the turkey on its opposite side and roast for 40 minutes longer, basting every 15 minutes. While roasting, be mindful of the color on the neck and wing pieces. If they are browning too rapidly, moisten them with a bit of water. Remove the turkey from the pan and pour off all the fat, leaving about 2-3 tablespoons. Return the turkey to the pan breast side up. Pour in 1 liter of stock and bring to a boil. Return the pan to the oven and continue roasting and basting the turkey until a thermometer inserted into the thickest part of the inner thigh (not touching bone) registers approximately 180°F. The rule of thumb for the cooking time is 10-15 minutes per pound, at least 3 hours total. Remember the bird must rest at least 30 minutes before carving. Remove the vegetables and juices from the turkey's cavity, cover the bird with a foil tent, and keep warm-possibly in a turned off oven. Pour the contents of the roasting pan and the vegetables and cooking juices into a small saucepan along with the remaining stock. Simmer, skimming well, until reduced to just under 1 liter. At the same time, soften the onion in the reserved fat and deglaze with the wine. Add the sage stems and reduce by two-thirds. Combine this with the stock and simmer just a few minutes to meld the flavors. Strain the sauce through a fine chinois and mount with the remaining butter. Taste for seasoning and add the chiffonade of sage. Ragout of Chestnuts Ingredients: 1500 grams whole fresh chestnuts120 grams butter375 grams blanched bacon, in tiny lardons6-8 shallots, ciselée60 pearl onions, 5 stuck with cloves3 garlic cloves, minced750 grams carrots, cut in large brunoise3 tablespoons flour1 liter chicken stock or consomméBouquet garni with 2 inner stalks of celery with leaves included and a branch of fennel bulb, if available Procedure With a pairing knife, make a small slit in the flat side of each chestnut. Either drop them in hot oil until they curl up (about 30 seconds), or cover them with cold water and bring them to a boil for 1 minute. Leave them in the water and remove only the amount you are going to peel. In a sautoir, render and then lightly crisp the bacon in the butter. Remove the lardons from the pan and discard all but 2-3 tablespoons of the fat. Add the shallots and carrots and stew lightly until slightly soft. Add the stock, lardons, chestnuts, and bouquet, and simmer for approximately 20-30 minutes or just until tender. Remove the bouquet and reduce the stock separately, if necessary, to a glazing consistency. Keep warm for service. Recipe by Chef Colin at Bowers Harbor Inn, MichiganFrom my Grandmother, Mary E McKenna Take 1 large turkey and wash it out with cold water and dry it well. In the cavity, place bay leaves, thyme, orange peel, parsley, salt and pepper and 2 sticks of cinnamon. Under the skin, place some dried mushrooms, whatever kind you like. Season the outside of the bird with salt and pepper (she had rubbed it with soy sauce occasionally) and wrap completely in cheesecloth-- make sure that there is no possibility for any exposure. Refrigerate overnight. Dig a large hole about 3 feet deep--enough to hold the bird and bury it in the earth for about 5 days. Remove the Turkey and cut away the cloth and make sure it is immaculately clean. Remove all of the herbs, mushrooms and be sure the cavity is very clean. Refrigerate over night. Prepare and roast your turkey as you would normally the following day. Take a black truffle (available at some specialty stores or online) and slice it very thinly. Get a 2 pound piece of slab bacon and cut into 2 inch pieces and place under the skin of a large turkey with the truffle slices. Place a half orange, half lemon, half lime and 1 stick of chopped lemon-grass in the cavity with 2 heads of garlic (crushed) and half an onion. Add fresh bay leaves, thyme, rosemary and parsley stems to the cavity and whatever leftover bacon you may have. Close up the bird and season well. Roast in a conventional oven at 400°F for 20 minutes in a pan on a wire rack. As juices and fat are rendered off of the bird, baste with a large spoon or turkey baster. Adjust the heat down to 325°F and roast to an internal temperature of 160°F. Allow to rest and when ready, cut as you would a normal roast bird. If you wish, you can strain and make a pan gravy with the juices from the bird, the neck and giblets. I use the rendered fat from the bacon and bird as a roux. It is very earthy and rich! Turkey a la SaroBy Rosario Di Liberto from Sicily Ingredients:Fresh sageRosemaryLaurelBasil2 lemons slicedGarlicSaltPepper1 bottle of champagne Inside the cavity of the turkey place a handful each of fresh sage, rosemary, laurel, basil, 2 entire lemons sliced, garlic, salt and pepper. Rub the rest of the turkey's outside with salt and pepper. Slice slits into various parts of the raw turkey and insert salt, pepper and garlic into the holes. On top of the holes place laurel and a thin slice of lemon and attach it with a toothpick. Place in oven for a half hour at 325, take out and pour 2 glasses of champagne over the bird. Place bird back in oven for another hour and then pour another glass of champagne over it. 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. Turkey Soup with Kale Recipe by Alice Waters of Chez Panisse, Berkeley 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. Pick all the meat from: 1 roasted turkey carcass Coarsely chop and set aside. Break up the carcass and put in large stockpot with: 1/2 onion, peeled 1/2 carrot, peeled 1/2 stalk celery 6 sprigs thyme 3 sprigs parsley 1 bay leaf 3 quarts water Bring to a boil, reduce to a simmer, skim well, and cook for 2 hours. Meanwhile, heat, in a large soup pot: 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 Bring a pot of salted water to a boil and add: 1 bunch lacinato kale, leaves torn from the stems and chopped coarse 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. Heritage Turkey by Dan BarberStone Barns and Blue Hill Restaurant in NY I recommend cooking the bird (see recipe below) 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." Pre heat oven to 475 Let turkey come to room temp Carefully separate skin from the breast meat and rub softened butter on to breast Season liberally with salt and pepper Set the turkey, breast side up, on a rack of a large roasting pan. Tie the legs together with kitchen string. Roast for 20 minutes. Lower the oven temperature to 350°F 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°F Transfer turkey to cutting board. Let stand for at least 45 minutes to cool down. Remove legs and thighs, careful to not take too much skin with you. Place thighs, skin side, on a roasting pan and continue cooking, 40-45 minutes or until juices run clear. Separately slice breast and thigh and plate while still warm. Heritage Turkey Giblet GravyFrom Good Shepherd Turkey Ranch Ingredients:Giblets from Heritage Turkey6 Cups Water1 Teaspoon Dried Minced Garlic1 Teaspoon Dried Minced Onion1 Teaspoon Dried Parsley¼ Teaspoon Celery Salt¼ Cup Corn Starch Remove giblets from turkey, place in water in saucepan over medium high heat. Add, garlic, onion, parsley and celery salt. Bring to boil, reduce heat to low, cover and continue simmering over low heat for 1 ½ to 2 hours. Pour mixture through sieve, retain 1 cup of stock and return rest of liquid into sauce pan over low heat. Mix corn starch in bowl with retained stock and whip with wire wisp until all lumps are gone, slowly wisp mixture back into stock pan stirring constantly. Increase temperature to medium heat and continue cooking until desired consistency is reached. 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