Do something different with your turkey- TAKE IT APART!

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Buy a turkey….take it apart….highlight each piece of the turkey with it’s own meal…..celebrate! I did those over a couple of weeks but you could easily do this same type of meal for Thanksgiving and it would be a nice change to the typical wait around for the entire turkey to be cooked. Essentially, you could create a multi-course meal from one turkey! This was my plan for Thanksgiving but it looks like I’ll have some more important things to work on around that time.

Enjoy the gobble gobble. This was all from one 15 pound turkey.

Seared Turkey Tenderloin with a Beau Monde Ala Minute Sauce (pictured above)

Ingredients:

  • Turkey tenderloin,   Brined in a sugar and salt mixture for 2 days
  • Roasted pumpkin seeds
  • Challenge Butter
  • Spice Islands Chipotle, Beau Monde, and Fennel Seed seasoning
  • Baby arugula
  • Zucchini
  • Shallot, minced
  • White Wine

Procedure:

  1. Butterfly the tenderloin and stuff it with roasted pumpkin seeds
  2. Rub it with the spices
  3. Place in pan with hot clarified butter then sear each side
  4. Place entire pan in the oven at 325F….cook until internal temperature reaches 155F…remove and let rest
  5. Pour off excess liquid in pan then pour in a little more butter
  6. Toast shallot in sauce
  7. Deglaze with white wine and remove from heat and add a little Beau Monde seasoning and Challenge Butter
  8. Whisk
  9. Serve over Turkey Tenderloin

Acorn and Butternut Squash Soup with a Turkey Broth

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Ingredients:

  • Turkey broth…..made it myself!
  • 2 Acorn Squash
  • 1 Butternut Squash
  • Parsley
  • 2 bay leaves
  • White Wine
  • Mirepoix (celery, carrots, onion)
  • Salt pork
  • Salt and pepper, tt
  • Smoked Paprika, tt
  • Alouette Crumbled Goat Cheese Provencal

Procedure:

  1. Take salt pork and render fat
  2. Remove pork bits and throw in mirepoix. THROW IT IN THERE!!!!
  3. Deglaze with white wine and reduce then deglaze again. You don’t have to deglaze twice….I do because I’m awesome.
  4. Add turkey broth, squash, parsley, bay leaves, smoked paprika, salt and pepper
  5. Remove bay leaves then puree!
  6. Adjust seasonings then serve with cheese crumbled on top

Buffalo Turkey Leg with a Hand Mixed Alouette Blue Cheese Dressing

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Ingredients:

  • Turkey legs, brined in brown sugar and alderwood smoked salt
  • Smoked Paprika
  • Parsley infused salt
  • Pink and Black Pepper, ground
  • Mayo……1 cup canola oil….1 egg….whisked together!
  • Alouette Blue Cheese
  • 2 tbsp. yogurt
  • Frank’s Hot Sauce
  • Clarified Butter

Procedure:

  1. Rub turkey legs with smoked paprika, parsley infused salt, and peppers
  2. Roast until done
  3. In a small sauce pan heat up Frank’s Hot Sauce then add the clarified butter and simmer for 10 minutes
  4. Mix together mayo, yogurt, and blue cheese
  5. Pour Frank’s Sauce over turkey leg then serve with blue cheese dressing.
  6. Stop looking at it funny and just grab the whole damn thing and eat it!

Turkey Thigh Ragout over Pappardelle Pasta

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Stuffed Turkey Breast on Pumpkin/Sweet Potato Puree with Zucchini and Roasted Apple and Grapes

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Ingredients:

Well, that’s it! A whole turkey….taken apart and made awesome.

Enjoy,

Eric

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5 comments

  1. That’s a great idea. Rather than have the whole roasted turkey sitting there. This is a good way to change up the meat into several ways. Thanks for the idea. ;-D

  2. Mom

    Hey, I am up to a non traditional and easy Thanksgiving dinner. It’s a good idea because it gives you more time to relax and enjoy more family time. I wish you were here for Thanksgiving with Mindy, Angelie and Dave. It will be possible one day. Have a nice Thanksgiving.

  3. Nice! I was just thinking the same thing, as I may be hosting a refugee Thanksgiving this year (all the people who can’t make it home for the holidays). I hate the thought of a dry or undercooked bird, so I thought about getting all Dexter on it and cooking parts separately. Love all these dishes — people say they tend to prefer the sides over the big bird, but this would change people’s minds in a heartbeat!

  4. Pingback: Last minute ideas for your Thanksgiving meal « Eric Rivera’s Cooking Blog

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