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turkey tips home | dean fearing's tips |
roast duck | pheasant and pumpkin purée


Chef Dean Fearing

Executive Chef, The Mansion on Turtle Creek
Dallas, TX

Roast Turkey with
Chili-Pecan Sauce
and Cranberry-Jalapeño Relish

Adapted from Dean Fearing

Yield: 6 servings

Roast Turkey

One 12-pound fresh turkey
4 1/2 Tablespoons
extra virgin olive oil
2 cups chicken stock, homemade or low-sodium canned
1 1/2 onions, peeled and roughly chopped
1 stalk celery, chopped
2 carrots, chopped
Chili-Pecan Sauce (see recipe)
Cranberry-Jalapeño Relish (see recipe)
Salt and freshly ground black pepper to taste

Preheat oven to 400°F.

Wash turkey well under cold running water. Pat dry. Tuck wings underneath body. Remove
excess fat from cavity. Coat outside of turkey with 2 tablespoons of oil. Season skin and cavity
with salt. Season cavity generously with pepper.

Place turkey in roasting pan, uncovered, and place in preheated oven. Roast for 20 minutes or
until skin is golden brown. Lower temperature to 325°F and roast for 3 hours and 30 minutes

(or 18 minutes per pound), basting the breast every 15 minutes with chicken stock and
remaining oil. If skin begins to get too brown, cover with aluminum foil. Place onion, celery
and carrots around turkey in the last hour of cooking. To check for doneness, stick a cooking
fork in between the breast and leg at the joint. If juices run clear, turkey is done. Remove
pan from oven and carefully place turkey on a warm platter and allow to rest for 15 minutes
before slicing.

Bring juices and vegetables to a boil in the roasting pan over medium heat on the stovetop.
When boiling, cook for 2 minutes, scraping pan, then pour through a fine strainer. With a
small ladle, push the solids through. If necessary, remove grease. Reserve 1 cup or more
of sauce for the Chili-Pecan Sauce. Keep turkey and sauce warm until ready to serve.
When ready to serve, slice four portions from the turkey breast on 4 warmed plates. Fan the
sliced turkey. Ladle Chili-Pecan Sauce over turkey, allowing it to spill out onto the plate.
Spoon a small portion of Cranberry-Jalapeño Relish on each plate. Serve immediately
accompanied by your favorite Thanksgiving side dishes.

Chili-Pecan Sauce

Yield:
6 servings

1 1/2 Tablespoons grapeseed oil
3 shallots, peeled and cut into 1/4-inch dice
2 cloves garlic, peeled and minced
2 jalapeño chiles, seeded and finely chopped (or to taste)
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 cup turkey roasting pan sauce
1 cup veal demi-glace (Available at gourmet markets and specialty stores)
1/2 cup toasted pecans, chopped
Fresh lemon juice to taste
Salt to taste

Heat oil in a medium saucepan over medium heat. When hot, add shallots, garlic and jalapeños.
Sauté for 2 minutes. Add chili powder, cumin, coriander, oregano and cayenne. Sauté for 2 minutes.
Add turkey sauce and demi-glace. Bring to a boil. Lower heat and simmer for about 20 minutes.
Stir in pecans and season with salt and lemon juice. Serve hot.

Cranberry-Jalapeño Relish

1 large orange
1 cup whole cranberries
2 teaspoons fresh ginger, grated
2 teaspoons fresh cilantro, chopped
2 teaspoons jalape˝o chile, chopped (or to taste)
maple syrup to taste

Peel zest from orange with a sharp potato peeler. Remove white pith and seeds from orange.

Quickly chop cranberries, orange zest and pulp, ginger, cilantro and jalapeño in a food grinder
using a small die. Do not purée. Add maple syrup and mix well. Cover and set aside for at least
30 minutes before using.

Click here for Cheese Expert Steven Jenkins' Cheese Recommendations


turkey tips home | dean fearing's tips |
roast duck with sweet potato-pear purée |
oven roast pheasant and pumpkin-molasses purée

more turkey tips:
2001 | 2000 | 1999 | 1998 | 1997 | 1996

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