Two-Way Turkey with Asparagus and Morels

turkey asparagus morels
Menu Part: 
Cuisine Type: 

Originally developed to satisfy individual customer preference for a breast or a leg while retaining each part’s natural moistness, recipe creator Chef Tim Kelley says, "Two Way Turkey is a playful dish that fills that need for the customer."


1 (20-lb.) whole turkey
4 large turkey legs
1 bunch fresh sage
1 bunch fresh rosemary
3 cups dry red wine
Salt and pepper, to taste
Flour, as needed
Olive oil, as needed
2 stalks celery, medium dice
6 carrots, medium dice
4 onions, medium dice
2 gal. turkey stock
2 cloves garlic, halved
8 lb. yams, washed
1 cup cream
4 oz. maple syrup
1⁄2 lb. unsalted butter
10 bunches asparagus
1 lb. fresh morels, cleaned
1⁄2 cup unsalted butter
2 cups dry white wine
1 bunch fresh thyme, chopped


For turkey legs:

1. 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 hr. Remove leg slices; reserve marinade.

2. 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.

3. Add celery, carrots, and onions to pan and caramelize. Deglaze with herbed red wine marinade and reduce by half.

4. Return seared leg slices to pan; cover with stock. Add garlic; bring to a simmer. Cover and braise in 325°F oven for 11⁄2 hr. or until fork tender.

For vegetables:

1. Rub yams with oil and roast in a preheated 350°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.

2. Add yam puree; heat through while gradually adding 1⁄2 lb. butter. Season with salt and pepper.

For turkey breast:

1. Remove breast from whole turkey, leaving skin intact. Butterfly turkey breast lengthwise and open. Pound lightly to an even thickness with skin side down.

2. Blanch 4 bunches asparagus in boiling salted water for 30 sec. Drain and plunge into an ice bath to cool. Braise 1⁄2 lb. morels slowly in 1⁄2 cup butter and white wine. Remove morels and reserve two-thirds of liquid for vegetable sauté. Cool morels and slice into rings. Layer morel rings in a row in center of the breast and top with a row of blanched asparagus and a final layer of morels.

3. Roll breast in a roulade and tie with twine. Sprinkle with chopped thyme, salt, and pepper. Sear on high heat until skin is golden brown. Place on a rack and roast in a 450°F oven until cooked to an internal temperature of 170°F. Let stand 10 min. before slicing.

4. Sauté remaining 6 bunches asparagus and 1⁄2 lb. morels in reserved butter and white wine. Season with salt and pepper. Hold warm for service.

For plating and service:

1. Reheat legs in braising liquid in a 450° F oven. Slice breast roulade and heat.

2. Plate slices of turkey legs and breast on a dinner plate with the roasted maple yam puree and sautéed vegetables.

Source: By Chef Tim Kelley

More From FoodService Director

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

FSD Resources