Turkey - Please learn me how and why...

Bj_rnar_Bj_nness_Waage_62093

I need you to dive in to turkey meat. I know you love this bird i the US. I have tried the most amazing free range eco turkey and even a free range eco black turkey which is supposed to be the best. Both this products was amazing, but still I don't think its worth the price, and I don't think the meat is good enough to make a feast out of.

I love the idea of turkey in Thanks Giving, Xmas and New Year. I make i every year. I have tried sous vide, whole roasting, cutting the bird down and making in on different temperatures, and so on.

My favorite so far i to cut out both breasts on the bone. And roasting them in oven together with the legs. I use orange, and butter and this makes a very nice bird. Sous Vide also gives a great result.

Then again, I still don't think its worth the money, I want to know have amazing a turkey can be. You can always buy the cheap industrial turkey, but this is shit. But when paying over 6 times as much you stand between duck, gose and turkey. In this case I would go for duck.

Therefor my challenge to you and the talented chef steps team. Make a turkey class, for the joy of all those american holidays.

Im thinking:

Deboning turkey raw

Cutting the bird tableside

Turkey stalk

Trukey gravy

Turkey stuffing

Turkey liver pate

Turkey hearts

Turkey necks

Turkey sous vide

Roast turkey

Pulled turkey

And the probably some other nice turkey recipes.

Picture from this years X-mas menu. Smoked turkey heart from free range black turkey with Brussels sprouts, walnuts and honey.

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Comments

Johan_Edstrom_5586

Turkey in the US is actually really cheap. I never found something similar to a butterball in Sweden, I think the feast here is the fact that it is bountiful, inexpensive, fairly easy to oven roast and you have all of those nice side dishes making it a feast. We normally brine and oven roast, a class on this would be awesome!

FrankM_3301

Turkey - deboned, stuffed with fois gras and truffle, roasted. Not a great pic, but you get the idea.

Brendan_Lee_56950

I have found the best way to tackle thanksgiving, xmas, etc, is to get 2 smaller birds rather than trying to get a monster that will feed everyone.

That being said, turkey is probably my least favorite bird. However, deep fried I will dig in.

Tim_Sutherland_52834

I think you could expand it to cover white poultry (chicken, turkey etc) and game poultry (duck, squab, quail etc). The breaking down is the same, it is just the size that differs. Cook times and temps differ depending on the type of bird - still flapping squab is an easy sell; still flapping chicken is a hard sell.

It would be great to see updated old school galantine/ballotine (cylindrical and bird shaped) with and without chaud froid sauces.

I only cook crown of turkey breast SV with a milk and apple juice brine.

Bj_rnar_Bj_nness_Waage_62093

Turkey is really cheap in Norway as well, its quality turkey thats expensive. I don't have any problem seeing how you can make a affordable feast on a low price industrial turkey. My question how can you make something worth serving customers...

I understand that stuffing it with foiegras and infusing it with duck fat could do amazing things, but then again I feel its more of a coverup than actually a homage to the turkey.

I did ask Brandon what to do with turkey necks last year, and he head an idea about low a slow cooking.. Well lets do the whole bird...

Bj_rnar_Bj_nness_Waage_62093

Milk and apple brine sounds nice.. Im guessing that will give a very white meat.. What fat % do you use in the milk

Bj_rnar_Bj_nness_Waage_62093

I never buy the monster birds, I kinda think its a bit perverse the whole giant bird...

Bj_rnar_Bj_nness_Waage_62093

Looks amazing.. But then again, truffle and foiegras.. In this case the turkey is the wrapping foil..

Bj_rnar_Bj_nness_Waage_62093

I love the feast, and I love all the small dishes.. I just want to really love the turkey as well...

Tim_Sutherland_52834

I use whole milk which is ~3.25% in the US.

The milk apple brine is from MC@H.

tshewman

Last Year's Xmas dinner. Tried to keep the flavors traditional. Was traveling so made do with what was available (and brought my circulator). Broke down the turkey and removed the skin. Used the deboned turkey to make a stock. No innards (can you believe they through those out?) but the neck was part of the stock (talk about a gelatenous stock). Brined the legs and breast in salt, honey, sage (lots), thyme, garlic and peppercorns. Cooked (sous vide) legs 24 hrs and breasts separately for much less time. Took the leg meat, shredded it and added it to a maple stuffing I made. Put that inside the skin in a baking tray and cooked it for about an hour. Took it out and the night before, I laid 30lbs of weights on it to compress it. Took it out and cut it into rectangles and broiled for about 7 minutes until skin was crisp and rectangles warmed through. Reduced the turkey sauce and made a thick nutmeg sauce for the stuffing rectangles as well as a more traditional turkey gravy for the Turkey breast. Turkey breast was warmed to 60C and then seared to finish and topped with sage leaves and Sage+Thyme butter. I also did a few pounds of Pommes puree which was the biggest challenge by far pushing them all through a circular sieve that you buy at the corner grocer (w/ 40% butter by weight :-)..). I kept approximately 1/2 the potato skins from the potatoes, coated with nut oil and baked until crisp 9the other 1/2 were used as potato cream for the pommes puree. Relatively traditional, nothing too foreign (What can i say, some of my extended family is.....conservative :-)..) but still decent.

Bj_rnar_Bj_nness_Waage_62093

thanks

Bj_rnar_Bj_nness_Waage_62093

easy peasy... hehe.. Sounds amazing