search
Loading
|  home | feedback | help          
StarChefs
 
   BACK TO TURKEY TIPS 2008
Chef Todd Gray, Equinox, Washington, D.C. on StarChefs.com
Chef Todd Gray
Equinox
818 Connecticut Avenue., NW
Washington, DC 20006
(202) 331-8118

Chef Todd Gray’s Turkey TIPS:
Separate-Stuff-Sous vide

Chef Todd Gray of Equinox – Washington D.C.
Adapted by StarChefs.com


Gray’s first tip for Thanksgiving service was: “Don’t do it!” But if you must, he recommends taking the following approach for a moist, easy-to-manage bird:

  • Separate the breasts and legs and soak them in a buttermilk broth.
  • Stuff the legs with sausage and chestnuts.
  • Sous vide both the legs and the breasts.
  • Pan roast to brown the bird then finish in the oven.

Equinox’s Vegetarian Thanksgiving Tasting Menu:
First Course
Cream of Loudoun County Chestnut Soup with Savoy Cabbage, Pickled Pearl Onions and Spiced Pumpkin Seeds

Pasta Course
Capalacci of Gingered Kabocha Squash with Roasted Walnut Butter Baby Leeks and Pecorino Chianti

Salad Course
Salad of Grilled Forrest Mushrooms with Charred Frissee Lettuce with Italian Hazelnuts and Aged Sherry Mustard Vinaigrette

Main Course
Cider-Brined Tofurkey

Dessert
Classic Vanilla Bean Carrot Cake with Spiced Apple Puree, Candied Georgia Pecans and Cardamom Ice Cream



back to top

 
hotlinks_general_narrow
  • More on Todd Gray of Equinox and seasonal recipes
  • Chef Alexandra Guarnaschelli's Recipe for Braised Short Ribs

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy