Some days are just crazy. Some are really crazy! In the past six months of my life, the number of days like this has been just over 99%.
- 1 whole turkey (9 to 40 lb.)
- 150 g chicken fillet
- 150 g pork leg
- 50 g walnuts
- 20 g raisins
- 50 g sweet peas
- 50 g sweet pepper
- 50 g onion
- 25 g carrot
- 1 egg (60 g)
- 100 g cream (30%)
- 5 g pepper, freshly ground
- 20 g sea salt
- 5 g sugar
- 100 g potatoes
- 40 g Brussels sprouts
- 30 g sweet peas
- 30 g baby carrot
- 15 g clarified butter
- 3 g sea salt
- 1 g pepper, freshly ground
- 100 g cranberries
- 10 g Demi-glace
- 10 g sugar
- 3 g salt
- 10 g clarified butter
- 3 g balsamic glacé
- 20 g dry red wine
- Rub the turkey liberally with salt, pepper, and garlic.
- Grind all the ingredients for stuffing, add eggs and spices, and mix well.
- Stuff the turkey with the prepared mixture.
- Marinate for one hour.
- Place the stuffed turkey into a plastic baking bag and bake for two hours at 300F.
- Remove the bag, cover the turkey with sugar syrup and bake for 5-7 minutes at 410F.
- Cut previously boiled potatoes into cubes and fry in butter. By turns, add boiled Brussels sprouts, carrot, and peas, season to taste.
- Purée cranberries in a blender, then strain.
- Combine all sauce ingredients (except butter and cranberries) in a saucepan and bring to a boil, then add cranberry purée and bring to a boil again. Season to taste, add cold butter, remove from the heat, and mix thoroughly with a whisk.
- On a large plate, arrange vegetables in a circle; place a piece of stuffing in the center and cover it with slices of turkey breast and pieces of thigh or wing. Pour cranberry sauce over the meat.
You know the feeling: you are trying to meet a dozen deadlines at once and you are always late. Your last decent sleep was two weeks ago – on an intercity bus. And a week before that – aboard an airplane, with your head on the shoulder of some big-eyed dame you’ve never met before.
Cities and times, they all got mixed up on a plate. All that’s left to do is to dress them up with some smiley sauce and washed it down with a glass of Beaujolais nouveau to the accompaniment of my beloved Frank Sinatra.
And so today’s the first day I felt rested. Refreshed, after a good night sleep. With nowhere to rush, because all that needed to be done is done, and the rest is properly planned…
Just yesterday I was shooting this gorgeous turkey for my favorite restaurant Whisky Corner in Kiev. Made for Thanksgiving.
Unique recipe, great presentation. And chef Aleksey Povtoreiko has agreed to share the recipe through my blog – especially with you, my dear reader.
This is not just any turkey; it’s a time-honored classic with a bit of Aleksey’s personal touch. And believe me, it’s perfect. The meat is tender, the flavors are balanced…
And then… I woke up in the morning only to realize in horror that Thanksgiving is over. Gone. Because thanks to my crazy life I confused the dates.
But what if I’m not the only one? What if there are other people in this world who confused the dates and are now frantically searching for the best way to make a Thanksgiving turkey?
That’s why despite being late I’m giving you this recipe. After all, it really does taste great.
And I want to thank you, my reader, for the wonderful letters I receive, for the kind invitations I get to visit your country and shoot your best local chefs for my Food & Chef project.
And I want to thank you, my reader, for the wonderful letters I receive, for the kind invitations I get to visit your country and shoot your best local chefs for my Food & Chef project.
Thank you for stopping by and using the recipes from the best chefs around the world.
Thank you!
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