Tuck in some turkey!
Thanksgiving Day is coming up on Thursday; try out these turkey recipes...
Thanksgiving Day has been officially recognised as an annual tradition since the 80s. Initially Thanksgiving was celebrated after the harvest cycles to give thanks for a good harvest season and rejoice with family and friends with a feast. Oven roasted turkey is a must in every household celebrating Thanksgiving. Following the tradition, restaurants in Mumbai have come up with their own food spread especially for this occasion. LPQ is offering dishes like Smoked turkey breast shavings with cornichons, herb cheese and scallions and Pumpkin cake with vanilla ice-cream. Indigo Delis have roasted butterball turkey and apple pie. Renaissance hotel offers Turkey escalope, fennel-prosciutto mascarpone gratin and Braised turkey shank. So, here are a few recipes that you can cook up for Thanksgiving at your home...
Roasted Turkey with chestnut, sage, apple stuffing and cranberry jelly (Le Pain Quotidien)
Ingredients:
Turkey breast - 1.2 kg
Demi-glace - 500 ml
Onion - 300 gms
Garlic - 40 gms
Leeks - 150 gms
Celery - 75 gms
Croissant - 1
Brioche - 2
Sage - 5 gms
Apricot canned - 5
Milk - 400 ml
Carrot - 300 gm
Cranberry jelly - 50 gm
Egg - 1
Red apple - 1
Water chestnut - 100 gms
Prunes - 30 gms
Salt - 10 gms
Pepper - 5 gms
Olive oil - 200 ml
Thyme - 5 gms
Pre Preparation:
Clean the turkey breast; flatten it using a meat hammer. Marinate it with salt, pepper and chopped thyme. Make it into roulade and tie it using a twine. Cut a few vegetables for mirepoix for the base. For the stuffing - saute carrot, leeks, celery, garlic. Add this to the diced croissant and brioche; add milk, seasoning and egg. And keep it for 15 mins till the bread soaks all the liquid. Make a roulade using a kiln film and cover it with foil and keep water boiling for cooking. Make florets of the broccoli and blanch them. Chop the prunes for the sauce and add them into the demi-glace.
Preparation:
Set the oven at 175 degree Celsius. In a roasting pan put the mirepoix and place the turkey roulade on it. Pour some demi glace over it. Cook it for 45 mins basting it every 10 mins. Poach the stuffing roulade in the boiling water for 15 mins at the same time. Put the cranberry jelly in the apricot halves and warm it in the oven. Sauté the broccoli florets in olive oil with some seasoning. Slice the turkey breast and roulade and arrange it alternatively on the plate. Along with the broccoli, apricot and pour over the sauce with prunes. Roasted Turkey by Chef James Reppuhn, Visiting Executive Chef, JW Marriott
Ingredients:
Whole Turkey - 1nos. (Approximately 5-6kg)
Unsalted Butter - 300gms
Fresh Sage - 30gms (40-45 leaves)
Onion - 2 nos.
Celery - 4 sticks
Carrot - 2 nos.
Leek - 2 nos.
Salt - to taste
Black pepper powder - to taste
For Stuffing:
White bread -10 Slices
Celery - 3 sticks
Onion - 1 medium
Chicken Stock - 1 cup
Egg - 1 nos.
Salt - to taste, black pepper powder - to taste
Method:
Keep the unsalted butter at room temperature, when it is soft mix it with chopped fresh sage. Cut the wings of turkey at end bone, this helps it to seat still while roasting. Cut the excess skin near the neck. Wash the turkey and pat dry with paper towel. Season the turkey with salt and pepper powder. Rub the turkey with sage butter. Cut the onion, celery, carrot and leek in to large dices. Place them in the roasting tray. This will infuse the flavour in turkey while roasting. Pre-heat the oven at 180 degree Celsius for 30 minutes. Put the Turkey in roasting tray, put it in the oven and roast. It will take 75-90 minutes.
For Stuffing:
Cut the white bread slices in to cubes. Chop the onion and celery finely, saute it lightly in butter. In a mixing bowl mix together bread cubes, sauteed onion and celery, egg and chicken stock. Season the mixture with salt and pepper powder. Place this mixture in an oven dish and place it in the pre-heated oven at 180 degree Celsius for 15 minutes. Serve hot with accompaniments like mashed potato, roasted sweet potatoes, bacon, green beans and mushroom, and cranberry sauce.
Thanksgiving Day is coming up on Thursday; try out these turkey recipes...
Thanksgiving Day has been officially recognised as an annual tradition since the 80s. Initially Thanksgiving was celebrated after the harvest cycles to give thanks for a good harvest season and rejoice with family and friends with a feast. Oven roasted turkey is a must in every household celebrating Thanksgiving. Following the tradition, restaurants in Mumbai have come up with their own food spread especially for this occasion. LPQ is offering dishes like Smoked turkey breast shavings with cornichons, herb cheese and scallions and Pumpkin cake with vanilla ice-cream. Indigo Delis have roasted butterball turkey and apple pie. Renaissance hotel offers Turkey escalope, fennel-prosciutto mascarpone gratin and Braised turkey shank. So, here are a few recipes that you can cook up for Thanksgiving at your home...
Roasted Turkey with chestnut, sage, apple stuffing and cranberry jelly (Le Pain Quotidien)
Ingredients:
Turkey breast - 1.2 kg
Demi-glace - 500 ml
Onion - 300 gms
Garlic - 40 gms
Leeks - 150 gms
Celery - 75 gms
Croissant - 1
Brioche - 2
Sage - 5 gms
Apricot canned - 5
Milk - 400 ml
Carrot - 300 gm
Cranberry jelly - 50 gm
Egg - 1
Red apple - 1
Water chestnut - 100 gms
Prunes - 30 gms
Salt - 10 gms
Pepper - 5 gms
Olive oil - 200 ml
Thyme - 5 gms
Pre Preparation:
Clean the turkey breast; flatten it using a meat hammer. Marinate it with salt, pepper and chopped thyme. Make it into roulade and tie it using a twine. Cut a few vegetables for mirepoix for the base. For the stuffing - saute carrot, leeks, celery, garlic. Add this to the diced croissant and brioche; add milk, seasoning and egg. And keep it for 15 mins till the bread soaks all the liquid. Make a roulade using a kiln film and cover it with foil and keep water boiling for cooking. Make florets of the broccoli and blanch them. Chop the prunes for the sauce and add them into the demi-glace.
Preparation:
Set the oven at 175 degree Celsius. In a roasting pan put the mirepoix and place the turkey roulade on it. Pour some demi glace over it. Cook it for 45 mins basting it every 10 mins. Poach the stuffing roulade in the boiling water for 15 mins at the same time. Put the cranberry jelly in the apricot halves and warm it in the oven. Sauté the broccoli florets in olive oil with some seasoning. Slice the turkey breast and roulade and arrange it alternatively on the plate. Along with the broccoli, apricot and pour over the sauce with prunes. Roasted Turkey by Chef James Reppuhn, Visiting Executive Chef, JW Marriott
Ingredients:
Whole Turkey - 1nos. (Approximately 5-6kg)
Unsalted Butter - 300gms
Fresh Sage - 30gms (40-45 leaves)
Onion - 2 nos.
Celery - 4 sticks
Carrot - 2 nos.
Leek - 2 nos.
Salt - to taste
Black pepper powder - to taste
For Stuffing:
White bread -10 Slices
Celery - 3 sticks
Onion - 1 medium
Chicken Stock - 1 cup
Egg - 1 nos.
Salt - to taste, black pepper powder - to taste
Method:
Keep the unsalted butter at room temperature, when it is soft mix it with chopped fresh sage. Cut the wings of turkey at end bone, this helps it to seat still while roasting. Cut the excess skin near the neck. Wash the turkey and pat dry with paper towel. Season the turkey with salt and pepper powder. Rub the turkey with sage butter. Cut the onion, celery, carrot and leek in to large dices. Place them in the roasting tray. This will infuse the flavour in turkey while roasting. Pre-heat the oven at 180 degree Celsius for 30 minutes. Put the Turkey in roasting tray, put it in the oven and roast. It will take 75-90 minutes.
For Stuffing:
Cut the white bread slices in to cubes. Chop the onion and celery finely, saute it lightly in butter. In a mixing bowl mix together bread cubes, sauteed onion and celery, egg and chicken stock. Season the mixture with salt and pepper powder. Place this mixture in an oven dish and place it in the pre-heated oven at 180 degree Celsius for 15 minutes. Serve hot with accompaniments like mashed potato, roasted sweet potatoes, bacon, green beans and mushroom, and cranberry sauce.
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