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Recipes: How to cook a turkey for Thanksgiving

November 28, 2019 13:29 IST

Thanksgiving is here! If you'd like to celebrate the day with something special, Vibhav Verma, Executive Chef, Grand Mercure Bangalore has two popular recipes to share with you. 

Oven-roasted Turkey

Ingredients:

Dry fruits for the stuffing:

  • 100 gm prunes
  • 100 gm apricot
  • 50 gm pistachio
  • 1 kg chicken
  • Salt to taste
  • Pepper to taste
  • Thyme for flavoring

For the turkey marination:

  • 1 tbsp Dijon mustard
  • 1 tbsp HP sauce
  • 1 tbsp smoked paprika
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1 tsp dried thyme
  • Kosher salt and freshly ground black pepper
  • Whole turkey, giblets removed, washed and dried
  • Extra-virgin olive oil, for drizzling
  • Fresh thyme, for garnish

Method:

  • Mix the Dijon mustard, HP sauce, smoked paprika, garlic powder, onion powder, dried thyme, 1 tbsp salt and 1½ tsp black pepper in a bowl.
  • Sprinkle some of the spice rub inside the cavity of the turkey.
  • Separate the skin from the breast meat with your fingers,
  • Massage some of the rub onto the meat under the skin and then stuff with chicken and dry fruits mix.
  • Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with silver foil. Refrigerate overnight or up to 24 hours so the flavors get immersed.
  • Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tbsp of olive oil and sprinkle salt and pepper.
  • Roast the turkey about 3 hours for 120°degrees. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.\

Cranberry Tart

Ingredients:

For the crust:

  • 2 tbsp butter
  • 1 tsp pure vanilla extract
  • 150 gm all-purpose flour
  • 40 gm sugar
  • 2 tsp lemon zest
  • 1 tsp salt

For the filling:

  • 1 leaf gelatin
  • 400 gm fresh cranberries
  • 100 gm castor sugar
  • 50 gm orange marmalade
  • 1 tsp orange zest
  • 100 gm cream
  • Candied orange zest

Method:

For the crust:

  • Mix butter and vanilla in a bowl. Combine all-purpose flour, sugar, lemon zest and salt in a mixing bowl. Mix until well combined.
  • Roll out the crust dough and line the tart shell with the dough. Refrigerate for two hours.
  • Preheat oven to 350°F. Bake crust until golden brown for 20 to 25 minutes. Cool completely.

For the filling and assembly:

  • Place 1/3 cup of cold water in a bowl; sprinkle gelatin on the top. Combine cranberries, sugar, marmalade and orange zest in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens slightly and the cranberries have softened and some have burst, for 8 to 9 minutes.
  • Stir in the gelatin mixture and cool for 2 hours. Spread the mixture on the crust. Cover and refrigerate until set, for at least 2 hours.
  • Whisk cream with an electric mixer on medium speed until soft peaks form. Serve tart with whipped cream and orange zest (optional).

Vibhav Verma
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