Two-Way Turkey with Asparagus and Morels

Source: By Chef Tim Kelley
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Main Ingredient: Poultry
Menu Part: Entree
Cuisine Type: American
Serves: 15

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."

Ingredients

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

Steps

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.