2004 Turkey Tips From Starchefs
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NY (November 8, 2004) - Turn your tired old Thanksgiving dinner table into an autumnal celebration with a few pointers from the pros. Our annual Turkey Tips feature offers helpful hints from the nation’s top chefs, including renowned Cookbook Author Rozanne Gold; Chef Ross Martin of Allred’s Restaurant in Telluride, CO; Chef Terrance Brennan of Picholine, Artisanal, and Artisanal Cheese Center in New York; and Chef James Clarke of Palette in Washington, DC.

In addition to their tidbits of turkey wisdom, these chefs share their favorite recipes for America’s most celebrated holiday. Each recipe offers a new take on food that is distinctly American in its appeal. Here’s what StarChefs has cookin’:

Thanksgiving is as easy as 1-2-3 when Rozanne Gold is on your side. Her hassle-free recipes for Sweet Garlic Fennel Bisque and Cranberry Granita are sure to impress, while leaving you with more time for family and friends. Her foolproof recipe for Roast Turkey with Tarragon and Vermouth follows.

Ross Martin’s Thanksgiving menu is smokin’, literally. This Telluride, Colorado chef will show you how to cold smoke a turkey as part of his recipe for Pumpkin Seed Crusted Smoked Turkey with Braised Legs and Hard Cider Reduction. Martin piles on the smoky flavors with Quinoa Stuffing with Smoked Surry Sausage, and Smoked Cranberry and Ginger Dressing. Check out his surefire recipe for Roasted Butternut Squash and Apple Puree with Five Spice.

Who says you have to serve turkey on Thanksgiving? Not Terrance Brennan. The renowned New York-based chef favors Roast Pheasant with Madeira Sauce for his centerpiece. Wild Mushrooms with Chestnuts and Brussels Sprouts and Pumpkin Cheesecake round out his scrumptious spread. Brennan’s recipe for Sweet Potato-Vanilla Puree follows.

If you plan on deep-frying your Thanksgiving turkey, Chef James Clarke of Palette in Washington, DC, will show you how in his tips for a bird that is G.B.D. - Golden Brown & Delicious. If you’re hunting for something a little off the beaten path for this Thanksgiving, why not try Chef Clarke’s Seared Venison with Roasted Acorn Squash & Thyme Juslee?
Or try his liquid dessert - Roasted Pumpkin White Chocolate Milk Shake (recipe shown below.)

Roast Turkey with Tarragon and Vermouth
By Star Cookbook Author Rozanne Gold
Adapted by StarChefs

Yield: 6 to 8 Servings

1 12-pound fresh turkey
2/3 cup plus 2 Tablespoons dry vermouth
2 bunches fresh tarragon
8 Tablespoons unsalted butter, chilled
4 large cloves garlic, minced
1 Tablespoon arrowroot

Preheat oven to 400°F.

Discard giblets or use for a quick stock.* Wash turkey and dry thoroughly. Season with salt and pepper. Place 1 bunch of tarragon in the cavity. Truss turkey with string, tying legs together. Place a piece of foil tightly over breast. Place turkey on a rack in a shallow roasting pan and put in oven.

In a small saucepan, place 2 Tablespoons vermouth, 5 Tablespoons butter, 2 cloves garlic, 2 Tablespoons finely chopped tarragon and large pinch salt. Cook over low heat until butter melts, then simmer 1 minute.

After 30 minutes, remove foil and brush turkey with butter mixture. Cover again with foil and roast 1½ hours longer, basting every 30 minutes. Remove foil and continue cooking 30 minutes, basting often. Turkey should register 165°F in the thigh. Transfer turkey to a cutting board. Remove string. Pour off fat from pan and discard. Add 1½ cups boiling water or quick stock* and 2/3 cup vermouth to pan, scraping up any browned bits.

Strain liquid into a saucepan. Add 2 Tablespoons finely chopped tarragon and remaining garlic. Cook over high heat until reduced to 1¼ cups. Add 3 Tablespoons cold water, whisking constantly until sauce thickens. Dissolve arrowroot in 1 Tablespoon cold water and add to saucepan. Whisking constantly, cook for 1 to 2 minutes over medium heat until desired consistency. Season with salt and freshly ground black pepper. Carve turkey as desired. Serve with sauce that has been gently reheated.

* To make a quick stock, place giblets, except liver, in a small saucepan. Add 2-1/2 cups water and bring to a boil. Cook over high heat for 20 minutes, or until reduced to 1-1/2 cups. Strain and season with salt and pepper.

Wine Pairing:
A rich Pinot Gris such as the King Estate Pinot Gris 2002


Roasted Butternut Squash and Apple Puree with Five Spice
Chef Ross Martin of Allred’s Restaurant – Telluride, CO
Adapted by StarChefs

Yield: 4-6 Servings

2 large butternut squash
3 Tablespoons olive oil
2 Tablespoons Chinese five-spice powder
3 large granny smith apples, peeled
3 Tablespoons butter
1 Tablespoon molasses
1 ounce pepitas
1 small bunch chives, cut on bias

Preheat oven to 400°F. Halve the squash lengthwise, and scoop out the seeds. Rub all sides of the squash with olive oil. Season the flesh side with Chinese five-spice powder and salt. Peel, halve, and core the apples, seasoning them with five-spice powder and salt as well. Roast squash and apples in oven, cut sides up, for 30 minutes. After 30 minutes, flip the squash and apples so the cut sides are down and roast for another 30 minutes or until tender to the touch.

Remove squash and apples from oven and let cool slightly. Scoop out the flesh of the squash and discard skin. Pass roasted squash and apples through a food mill.

Place pureed squash and apples in a pot over low heat. Whisk in butter, a pinch of Chinese five-spice powder, and molasses until well incorporated. Season with salt and keep warm to serve. Garnish with pepitas and chives.


Sweet Potato-Vanilla Puree
Chef Terrance Brennan of Picholine and Artisanal– New York, NY
Adapted by StarChefs

Yield: 4 Servings

1 ½ pounds sweet potatoes, cleaned and left a bit damp
½ cup plus 3 Tablespoons heavy cream
1/3 vanilla bean, split lengthwise and seeds scraped
2 Tablespoons unsalted butter
Kosher salt
Black pepper in a mill

Preheat the oven to 350°F.

Put the potatoes on a baking sheet and bake in the oven until tender to a fork tip, about 1 hour. Remove from oven and let cool until warm enough to handle, 10 to15 minutes. Peel and discard the skin and discard. Put the potatoes in bowl of food processor fitted with the steel blade.

Meanwhile, pour the cream into a 2-quart pot and set it over medium heat. Bring to a simmer and cook for 5 minutes. Remove from heat. Use tongs to fish out and discard the vanilla bean. Pour the mixture over the potatoes in the processor and add the butter.

Puree the potato mixture until smooth. To make this and other purees more refined, push them through a fine-mesh strainer set over a bowl, which will grant them a smoother texture and mouth feel. Season with salt and 4 grinds of pepper, or to taste.

The puree can be kept warm in a double boiler set over simmering water for up to 2 hours. Transfer to a bowl and serve.


Roasted Pumpkin White Chocolate Milkshake
Chef James Clark of Palette at the Madison Hotel - Washington, DC
Adapted by StarChefs

Yield: 6 Servings

1 medium pumpkin
2 cups heavy cream
6 ounces white chocolate
1 quart caramel or dulce de leche ice cream
Cinnamon, to taste
Nutmeg, to taste
Sugar, to taste

Preheat oven to 350°F. Cut the pumpkin in half and remove skin with a vegetable peeler. Season the outside of the pumpkin with sugar, and roast in oven until soft, about an hour. Once the pumpkin is soft, remove from oven, set aside to cool slightly, and then puree in food processor.

Bring a small pot of water to a slow boil and place a small mixing bowl on top. Add ½ cup of cream to bowl and warm slightly before adding the white chocolate. Stir until melted, set bowl aside, and let cool to room temperature.

Place ice cream, heavy cream, white chocolate and 3 cups of roasted pumpkin puree in a large blender. Season to taste with cinnamon, nutmeg and sugar, and blend until smooth. Blend milkshakes in batches if necessary.

Pour milkshake into small glasses (it is very rich) and serve. If you want to liven up the party, mix in some spiced rum!

Click on the link below to check out StarChefs™ Turkey Tips for a complete list of tips and recipes.http://starchefs.com/thanksgiving/2004/html/index.shtml

StarChefs™ is an award-winning online culinary magazine, serving the foodservice industry and food aficionados since 1995. Featuring the world's top celebrity chefs, StarChefs.com has become the most influential destination for original culinary content on the Web. Its Board of Advisors is made up of 20 of the country’s most influential chefs, including Jean-Georges Vongerichten, Daniel Boulud, Norman Van Aken, Todd English, and Bobby Flay. StarChefs JobFinder is the premier employment classifieds destination for the hospitality industry.

StarChefs would like every food lover to read this feature. If you would like to excerpt or reference this article in your publication, please feel free. For information about no-charge reproduction of this article, contact Will Blunt at StarChefs.com.


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