![]() Par bake crust for 15 minutes at 400☏ on a preheated pizza stone in the oven. Then press down a layer of aluminum foil onto the pie crust and fill with your desired pie weight (I used brown rice, you can also use dried beans). Poke a bunch of holes in the bottom of the crust using a fork. It will be sticky - just make it into a cohesive mass and cover with plastic wrap and refrigerate for 30 minutes.įlour your work surface and your rolling pin and roll out your dough until it is 2 inches wider than the pie pan. Gently fold to combine.įlour your work surface and turn out dough. Process to combine.Īdd the mixture to a bowl along with 3 ½ Tbsp of ice water. In a food processor combine 6 ¼ ounces of all purpose flour along with 10 Tbsp cold unsalted butter, ½ tsp of salt, and 1 Tbsp of sugar. Once the turkey is removed from the oven, place the stuffing in the oven and cook for about 20 minutes. Stir to combine.īutter a casserole dish and then add stuffing evenly. In a mixing bowl combine 1 egg with ¼ cup of turkey stock and beat to combine before adding to stuffing mixture. Remove stuffing when the turkey has reached 130☏ and combine with the reserved stuffing. Insert cheesecloth into the cavity of the turkey and then add as much stuffing as you can fit. ![]() Mix to combine and season with salt and pepper. In a large bowl add your toasted bread along with your onion celery mixture plus 1 Tbsp of parsley and ⅔ cup of turkey stock. Cook for about 2 minutes before adding 1 Tbsp sage, 1 tsp thyme, and 1 tsp of rosemary. In a high-walled sauté pan add: 1 Spanish onion (finely chopped) along with 2 chopped ribs of celery. Cook in a 225☏ oven for one hour, stirring occasionally. Place the tray of veggies back in the oven for 20 minutes.Ĭarve the turkey and serve with everything else and enjoy!ĭice ¾ of a loaf of white sandwich bread. ![]() Strain any juice in the baking sheet to help make gravy. Remove from oven and let the turkey rest for 30 minutes. Place back in the oven, and increase the temperature to 400☏ and cook for an additional 45 minutes, or until the thickest part of the breast registers 160☏. Remove stuffing from the turkey and then brush down turkey with clarified butter. Flip turkey so it’s breast-side up and place on the wire rack on top of the vegetable mixture. The turkey should already be cooked to 130☏. On a rimmed baking sheet add your turnip, parsnip, carrot and onion mixture and place a wire rack on top. Season with salt and pepper and top with vegetable oil. While the turkey cooks, chop up your turnips, parsnips, and carrots and add them to a bowl along with your red pearl onions. When the turkey has reached 130☏, remove from the oven. Place the turkey breast-side down onto the cylinders and top the turkey with 1 pack of bacon. Place three of them widthwise and 1 lengthwise onto your pan - this will hold the turkey up. Add your stuffing (recipe below) and then tie the cheesecloth shut. Line the inside of the turkey with a few layers of cheesecloth. Once fully coated, let rest uncovered in the fridge for 24 hours. Then add 1 ½ tsp of baking powder to the salt and pepper mixture and cover the outside of the turkey. Rub about ¾ of that mixture under the skin. ![]() Combine ¼ cup of kosher salt with 1 Tbsp of black pepper. On top place seared turkey burger and cheese crisp to finish.First, loosen the skin from the turkey.Put a tablespoon of papaya chutney on the bottom bun topped with truffle aioli and radish sprouts.Form ground turkey into ⅓ pound pucks and make a divot in the middle to prevent rounding, season with salt and pepper, and sear for 3-5 minutes in medium-high heat pan with safflower oil.Pulse until the mixture feels like ground turkey. Pulse until you get halfway to the consistency you want then add the soy sauce and marmite and a small squeeze of anchovy paste. Add roasted eggplant, turkey chunks, and a small squeeze of anchovy paste into food processor.Cut turkey breast into one inch cubes and put in freezer with food processor blade for 15 minutes to firm.Place in oven at 400☏ for 8 minutes or until golden brown.Grate fontina and parmesan cheese and combine, plate in 3-ounce mounds on a baking sheet covered with a silicone baking mat.Take black truffle oil and add to a cup of canola oil then drizzle the mixture slowly into immersion blender cup and blend until you have a thick aioli.Combine 4 egg yolks and two squeezes of lemon in immersion blender cup.Simmer over medium heat until it resembles a chutney. Add papaya chunks to small saucepan with apple cider vinegar, golden raisins, salt, pepper and saffron threads.Peel papaya and halve papaya lengthwise, spoon out the seeds and cut into 1 inch chunks.Score the eggplant and bake in the oven at 400☏ for 30-40 minutes.Drizzle with olive oil and salt and pepper to taste.Cut the top off of the eggplant and halve lengthwise.Method: Chris Traeger's East Meets West Turkey Burger
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |