© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
12 lb WHOLE TURKEY
As needed sea salt
As needed freshly ground black pepper
1/2 c extra virgin olive oil
4 Heads garlic, peeled and coarsely chopped
1/8 tsp saffron threads
4 tsp fennel seeds, crushed
1 Bunch fresh thyme
16 Each bay leaves
1/2 c tomato paste
1/2 c pastis or anise flavored liqueur
2 qt cold water
1 qt dry white wine
2 lbs small yellow fleshed potatoes, peeled and cubed
To taste sea salt
To taste freshly ground white pepper
4 Slices French bread, day old
1 c dry white wine
2 tsp saffron threads
2 tbsp hot water
6 Cloves garlic, minced
2 tsp sea salt
1 tsp hot pepper flakes
1/2 c fruity olive oil
1 Loaf French bread
As needed fresh thyme
1. TURKEY
Remove turkey breasts from the whole bird with a boning knife.
Gently pull breast from bone.
Remove wings, legs and thighs. Pat dry. Sprinkle with sea salt and pepper.
Heat olive oil and brown wings, legs and thighs over hot, but not smoking oil. Cover and cook wings, legs and thighs gently for about 1 to 1-1/2 hours, frequently shaking pan with a gentle motion. Cook until turkey pieces are cooked through and moist.
Roast breast separately to an internal temperature of 165 degrees F. Transfer all to a platter, cover with foil and reserve.
2. STEW
Add garlic, 1/8 teaspoon saffron, fennel, 1 bunch fresh thyme, bay leaves, tomato paste, pastis, water and wine to the same pan. Cover and simmer for about 30 minutes. Remove thyme and bay leaves and discard.
Puree the mixture in batches in a food processor. Pour pureed mixture into the pan or a stockpot.
Add potatoes to pureed mixture. Cover and simmer until potatoes are cooked through. If required, add additional liquid.
Remove turkey wings, legs and thighs from the bone and break into small soup spoon sized pieces. Return turkey pieces to pureed stew mixture. Adjust seasonings as required.
3. ROUILLE
Tear bread into coarse pieces. Place bread in a small bowl and sprinkle with wine. Let stand 5 minutes. In a small cup/bowl, soak 2 teaspoons saffron in hot water. Combine bread, saffron, garlic, salt and pepper flakes in a food processor and process to a smooth paste.
With the machine running, slowly add olive oil, creating a smooth paste.
Season with salt and pepper. Cover. Hold for service at room temperature.
4. PLATING & SERVICE
Cut French bread on the bias, about 1/4-inch thick; toast bread slices. Rub with aioli. Spread rouille on top of crouton. Thinly slice turkey breast. Ladle turkey stew mixture into 10 soup bowls. Top with thinly sliced breast.
Garnish each presentation with rouille bread slices and fresh thyme.
Total Calories 1210
Calories from Fat 490
Total Fat 55 g
% Daily Total Fat 85
Saturated Fat 13 g
% Daily Saturated Fat 65
Cholesterol 255 g
% Daily Cholesterol 85
Sodium 1320 mg
% Daily Sodium 55
Total Carbohydrates 54 g
% Daily Total Carbohydrates 18
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 8 g
Protein 95 g
% Daily Protein 6
% Daily Vitamin C 20
% Daily Calcium 15
% Daily Iron 50