Posts Tagged ‘turkey’

Happy Turkey Day!

November 22, 2010

Are you having turkey cooking anxiety yet? That seems to be the joke of the holiday: fear of cooking the turkey. I have cooked turkey twice and both times it was delicious and done on time. Perhaps I am missing something, but this recipe from Jacques Pépin has not failed me yet. Could it be? Have I discovered the secret to cooking turkey? If so, I figured I’d at least share!

Cider Turkey

turkey à la Jacques Pépin

Roasted Turkey

recipe from Jacques Pépin’s Thanksgiving Celebration


  • 20 lb turkey
  • 1½ c carrots
  • 2 c onion
  • ½ c sweet cider
  • 1 t Tabasco
  • ½ t salt
  • 1 c + 2 T white wine
  • 2 tsp potato starch

large pot (big enough to hold a 20 pound turkey!)
wire rack (to keep the turkey out of the water in the pot)
roasting pan
turkey baster (makes life easier)

  1. Dice the carrots and onion into ½" pieces.
  2. Prepare the turkey: place the innards (neck, gizzard, heart, liver) aside, then cut off the drumstick ends and make a 1" cut at the joint of the drumstick and thigh.
  3. Add 1½ quarts of water to the pot with a wire rack in the bottom.
  4. Place the turkey in the pot and bring the water to a boil.
  5. Cover the pot and reduce the heat to low for 45 minutes.
  6. Cool enough to handle and place the turkey in a roasting pan in the oven at 350F for 1 hour.
  7. After 1 hour, add the carrots and onions to the pan.
  8. Combine the cider, tabasco, and salt in a small bowl and baste the turkey.
  9. Continue to cook the turkey 1 hour, until the breast and leg reach 160F. (If the turkey gets too brown, cover with foil while cooking.)
  10. Meanwhile, pour the liquid from steaming the turkey in a bowl and let sit for 10 minutes.
  11. Skim the fat from the top and discard.
  12. Place the liquid, neck, gizzard, and heart into a saucepan and boil for 1 hour.
  13. Remove the turkey pieces to chop the meat and return to the saucepan.
  14. Once the turkey is done, pull the sinews from the drumsticks and discard (pliers work well).
  15. Keep the turkey warm in a 160F oven.
  16. Add the mixture from the saucepan to the roasting pan and combine.
  17. Return this mixture to a saucepan and let sit for 5 minutes in order to skim the fat.
  18. Dissolve the starch in 2 T wine.
  19. Add the starch and 1 c wine to the pan.
  20. Bring to a boil, salt to taste, and serve this gravy with the turkey.

There are a lot of steps in making this unconventional turkey, but it is not very complicated and turns out juicy and beautiful every time. The hardest part is finding a pot and rack large enough to steam the turkey. I got mine cheaply at a commercial kitchen supply store. Overall it takes 3 hours to cook, which is half the time of simply roasting a turkey. What is not to like about this recipe?!

There is a stuffing recipe that goes with this turkey, but I am not a big fan of stuffing. Don’t get me wrong, it’s very tasty. But once I realized it’s just bread with some onions and mushrooms, I stopped making it. I opt for a wild rice alternative which is healthier and tastier, in my opinion.


High Class Hot Dogs

September 22, 2009

I got some turkey dogs in my foodshare one week. I wouldn’t go out and buy them normally. Nor would I buy hotdogs normally. But I had them so I tried cooking them in liquid as was recommended. The best liquid I had on hand was white wine. Wasn’t sure it would work but it did. Surprisingly well. So well that this is the only recipe I’ve used with the ten ‘dogs’ I had. Four left in the freezer and I’m looking forward to making this again!

high class version of the hot dog in white wine

high class version of the hot dog in white wine

White Wine Turkey Dogs

created on-the-fly by Sarah Johnson


4 turkey dogs
1/2 onion
1 c white wine
2 cloves
4 sage leaves
1 t ground white pepper
1 t anise seeds
1 T butter
1 T oil

  1. Heat the butter and oil in a pan.
  2. Slice the onions and sautee them until browned.
  3. Add the turkey dogs and brown for a minute.
  4. Add the wine to deglaze the pan.
  5. Add the rest of the ingredients.
  6. Bring the liquid to a boil, then simmer covered for 15 minutes.

Serving Suggestions
My favorite way to eat these ‘dogs’ is in the cooking liquid with a hunk of whole wheat bread to soak up the juice. Mmmm!

I haven’t varied this recipe yet because I’ve been so happy with it. But it’s open to different spices such as bay leaves instead of sage, fennel seeds or cumin seeds instead of anise seeds, sauerkraut instead of onions, etc. Perhaps a teaspoon of dijon mustard would add interesting flavor to the liquid?