Three Preparation Turkey
“This menu item features three various preparations utilizing a whole turkey. The dish is great for any occasion, not just Thanksgiving. Enjoy a glass (or two) of Viognier while cooking in the kitchen and taking in the aromas. Salute!”
RECIPE BY: Dean A. Thomas CEC CCE
YIELD: 12 Servings
PREPARATION TIME: 2 hours and a bottle of Viognier
Braised Turkey Leg Stuffing
2 each Turkey Legs
1 each Spanish Onion, diced
1/4 Cup Celery, minced
1 tsp. Fresh Sage Leaves, chopped
3 Cups Day old Bread, cubed
1 Cup Braising Stock
1 Cup C’est la Vie 2011 Viognier
1 each Whole Egg
4 TB Whole Butter, for sauté browning
Salt & Pepper to taste
2 each Turkey Thighs, de-boned with skin
1 each Turkey Breast, seasoned with butter, salt and pepper
1 each Onion, large diced
2 each Carrots, large diced
2 stalks Celery
1 each Bay Leaf
2 Cups Chicken Broth
METHOD OF PREPARATION (BRAISED TURKEY LEG STUFFING):
1. Begin by browning off the turkey legs and placing them into a shallow pan cover half way with water, place a lid and braise in the oven until falling off the bone. Remove and cool to room temperature in order to remove the meat from the bone and tendon. Strain the braising liquid.
2. In a large pot, sauté the onion and celery until translucent. Add the sage leaves and bread cubes and turkey leg meat. Moisten with the braising liquid; mix in the egg and season with salt & pepper.
METHOD OF PREPARATION (STUFFED TURKEY THIGHS & ROAST TURKEY BREAST):
1. Lay out the boneless turkey thigh, stuff with small amount of stuffing, just enough to be held inside when the thigh is rolled up. Roll up and place the seam on the bottom of a roasting pan. You can also tie using butcher twine. Roast at 350° until 160° internal temperature.
2. Season the turkey breast. Place the vegetables in the bottom of a roasting pan with the turkey breast on top. Roast at 350° until 155° internal temperature. Remove from oven and cover with foil to retain heat and allow for “carry over cooking” to 165°. Place the roasting pan on range top and stir in the chicken broth making sure to stir all the pan drippings from the pan and incorporate into the pan juice. Strain
Slice the stuffed turkey thigh and the breast meat. Serve with your favorite vegetable accompaniment and moisten with the reduced pan juices.