Bacon Roasted Turkey with Daniel
Keys: Poultry Thanksgiving Turkey
Yield: 12
Ingredients:
1 x turkey - (10 to 12 lbs)
----------------- TURKEY BREASTS ----------------
30 slc smoked bacon
4 x fresh sage leaves torn
1 tsp fresh rosemary leaves
Grated zest of 1/2 orange
Coarse sea salt to taste
1 tsp freshly-ground black pepper
----------------- TURKEY LEGS ----------------
Sea salt to taste
Freshly-ground black pepper to taste
2 tbl unsalted butter
1 cup coarsely-chopped onion - (1 med)
2 cup coarsely-chopped apple - (2 med)
1 cup coarsely-chopped peeled chestnuts (abt 12)
1 tbl finely-chopped garlic
1 tsp grated orange zest
Leaves from 1 stem fresh rosemary finely chopped
5 x fresh sage leaves finely chopped
1 pch ground cinnamon
1 pch ground allspice
1 pch ground nutmeg
1 pch ground coriander
4 cup dried sourdough bread cubes - (1/2" cubes)
1/4 cup raisins
1/4 cup sliced almonds or walnut halves
2 lrg eggs
1 1/2 cup chicken stock or broth skimmed of fat
Additional chicken stock or broth if necessary
1/4 cup finely-chopped fresh flat-leaf parsley
--------- ROASTING TURKEY BREAST & THIGHS ----------
1/4 cup vegetable oil
2 tbl unsalted butter
1 cup white wine
1/2 lb coarsely chopped shallots about 1 cup
2 lrg celery stalks coarsely chopped
1 lrg carrot coarsely chopped
1 x fresh rosemary sprig
1 x fresh sage sprig
2 x fresh savory sprigs
Grated zest of 2 oranges
---------------- ROASTED VEGETABLES ----------------
2 tbl unsalted butter
2 tbl olive oil
2 x butternut squash (necks only) peeled, and
cut into 1/2" slices
12 x endive leaves
24 x cippollini or pearl onions
2 x celeriac peeled, halved,
and cut into 1/2" slices
12 lrg white or cremini mushrooms cleaned, trimmed
2 x fresh rosemary sprigs
1 x fresh sage sprig
2 x fresh savory sprigs
Coarse salt to taste
Freshly-ground black pepper to taste
1 tbl honey
Method:
Remove liver and gizzard from turkey and finely chop; set aside. Using a
boning knife, remove the legs and thighs in one piece from each side of
the turkey. Cut the meat away from the thigh bone. Holding the thigh
bone, use your other hand to carefully cut the meat from around the
leg-thigh joint without cutting through the skin. Use the blade of the
knife to scrape away the meat from the leg bone up to 2 inches from the
tip end. Using a cleaver, break the leg bone, leaving the tip end
intact. Remove the leg and thigh bone in one piece. Refrigerate until
ready to stuff. Remove the breast meat, with the skin intact, from each
side of the turkey; set aside. Using the cleaver, chop all of the bones
into 3-inch pieces and set aside.
For the breasts: Lay 15 slices of bacon horizontally and overlapping
slightly, on a clean work surface. Repeat with remaining 15 slices of
bacon (the bacon should be equal in length to the breasts). Sprinkle the
bacon with sage, rosemary, orange zest, sea salt and the peppercorns.
Center each breast, skin-side down, vertically on the bacon. Wrap the
slices around each breast very tightly to enclose. Using kitchen twine,
truss each breast to secure the bacon to the breast. Chill for at least
1 hour and up to overnight.
For the legs: In a large saute pan over medium heat, melt butter. Add
onion, apples, chestnuts, garlic, orange zest, rosemary, sage, cinnamon,
allspice, nutmeg, and coriander. Cook for 5 minutes. Add the reserved
chopped liver and gizzard. Season with salt and pepper, and cook for 5
minutes more.
Meanwhile, combine in a large bowl the bread, raisins, and almonds. Add
the cooked vegetable mixture. Gently stir in eggs. Add chicken stock,
slowly, until the stuffing is moist but not wet. If necessary, add more
chicken stock to moisten. Sprinkle with parsley; stir to combine.
Firmly press about 1 1/2 cups of the stuffing into the center of each
leg. Wrap the meat tightly around the stuffing to enclose. Truss with
kitchen twine to enclose. Chill for at least 1 hour and up to overnight.
Transfer any extra stuffing to a buttered baking dish, and bake,
covered, for 30 minutes and uncovered for 15 minutes more in 400 degree
oven.
Roasting the breasts and legs: Preheat the oven to 400 degrees with the
racks in the lower third and upper third of the oven. Combine 2
tablespoons vegetable oil and reserved turkey bones in a large roasting
pan. Transfer to the bottom rack in the oven and roast until
well-browned, about 45 minutes.
In a large saute pan, heat remaining 2 tablespoons vegetable oil and the
butter over medium-high heat. Add the chilled turkey breasts, and cook
until golden brown all over. Remove and set aside. Repeat with the
chilled legs; reserving any accumulated fat in the saute pan.
Remove the roasted turkey bones from the oven, and set wing pieces
aside. Add wine to the roasting pan; stirring to loosen bones from the
bottom of the pan. Add shallots, celery, carrots, herbs, and zest to the
roasting pan, stirring to combine. Place the browned breasts and legs on
top of the roasted bones. Return to the oven, and roast for 45 minutes,
basting every 15 minutes, with the pan juices.
Remove the breasts; set aside and keep warm. Continue to roast the legs,
basting and turning, until the legs are cooked through, 1 to 1 1/2 hours
more. When done, remove the legs; set aside and keep warm. Strain the
pan juices through a fine sieve, skimming off any excess fat, and keep
warm.
Meanwhile, prepare roasted vegetables. In a large heavy-bottomed
roasting pan over medium-high heat, melt butter with olive oil. Add the
reserved wing pieces, squash, endive, onions, celeriac, mushrooms, and
herbs. Drizzle with 2 tablespoons of the reserved fat, and season with
salt and pepper. Cook, stirring occasionally, until the vegetables are
lightly browned. Drizzle with honey. Transfer to the top rack in the
oven, and roast until the squash and the endive are fork-tender, about 1
hour.
Remove the twine from the breasts and legs. Slice crosswise into
3/4-inch slices. Arrange the slices on the platter with the roasted
vegetables. Drizzle with the strained pan juices. Serve remaining juices
on the side.
This recipe yields 10 to 12 servings.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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