© 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
1 20-lb WHOLE TURKEY
4 Large TURKEY LEGS
1 Bunch fresh sage, washed and dried
1 Bunch fresh rosemary, washed and dried
3 c dry red wine
As needed salt and freshly ground black pepper
As needed flour
As needed olive oil
2 Stalks celery, medium dice
6 carrots, medium dice
4 onions, medium dice
2 Gallons TURKEY STOCK
2 Cloves garlic, halved
8 lbs yams, washed
1 c cream
4 oz maple syrup
1/2 lb unsalted butter
6 Bunches asparagus
1/2 lb fresh morels, cleaned
4 Bunches asparagus
1/2 lb fresh morels, cleaned
1/2 c unsalted butter
2 c dry white wine
1 Bunch fresh thyme, picked and chopped
As needed salt and freshly ground black pepper
1. TURKEY LEGS
Remove legs from whole turkey. Cut the ball joints off all drumsticks. Slice all 6 legs into thick "Osso Buco" slices. Mix sage, rosemary and red wine together. Marinate leg slices in herbed wine for 6-8 hours. Remove from marinade, reserve marinade.
Season leg slices with salt and pepper. Dust with flour. Heat oil in a roasting pan and sear leg slices on high heat until golden brown. Remove from pan and set aside.
Add celery, carrots and onions to pan and caramelize. Deglaze with herbed red wine marinade and reduce by half.
Return seared leg slices to pan, cover all with turkey stock. Add garlic. Bring to a simmer. Cover and braise in 325 degree F oven for 1-1/2 hours or until fork tender.
2. VEGETABLE ACCOMPANIMENT PREPARATION
Rub yams with oil and roast in a preheated 350 degree F oven until fork tender. Split in half, scoop out flesh and discard the skin. Put yam flesh through a food mill to puree. Place cream and maple syrup in a stainless steel pan and bring to a low simmer.
Add yam puree and heat through while adding 1/2 pound butter. Season with salt and pepper.
Sauté 6 bunches asparagus and 1/2 pound morels in reserved butter and white wine. Season with salt and pepper. Hold warm for service.
3. TURKEY BREAST
Remove breast from whole turkey, leaving skin intact. Butterfly turkey breast lengthwise and open. Pound lightly to an even thickness with skin side down.
Blanch remaining 4 bunches asparagus in boiling salted water for 30 seconds. Drain and plunge into an ice bath to cool.
Braise remaining 1/2 pound morels slowly in 1/2 cup butter and white wine. Remove morels from liquid and reserve 2/3 of liquid for vegetable saute. Cool morels and slice into rings.
Layer morel rings in a row in the center of the breast and top with a row of asparagus and a final layer of morels.
Roll breast in a roulade and tie with butcher's twine. Sprinkle with chopped thyme, salt and pepper. Sear on high heat until skin is golden brown. Place on a rack and braise in a 450 degree F oven until cooked to an internal temperature of 165 degrees F.
Allow to stand 10 minutes before slicing.
4. PLATING and SERVICE
Reheat legs in braising liquid in a hot 450 degree F oven. Slice breast roulade and heat.
Plate slices of turkey legs and breast on a dinner plate with the Roasted Maple Yam Puree and Sautéed Vegetables.
Total Calories 1250
Calories from Fat 500
Total Fat 55 g
% Daily Total Fat 85
Saturated Fat 24 g
% Daily Saturated Fat 120
Cholesterol 270 g
% Daily Cholesterol 90
Sodium 1970 mg
% Daily Sodium 82
Total Carbohydrates 89 g
% Daily Total Carbohydrates 30
Dietary Fiber 18 g
% Daily Dietary Fiber 72
Sugars 11 g
Protein 90 g
% Daily Protein 160
% Daily Vitamin C 250
% Daily Calcium 25
% Daily Iron 50