Our partners at Blue Hill share some inspiration for your Thanksgiving menu. Start with a classic roast turkey with trimmings, then make sure to use the entire bird with a Leftover Turkey Noodle Soup!
- Classic Dry-Rubbed Turkey
- Quince Puree
- Mushroom Hazelnut Stuffing
- Leftover Turkey Noodle Soup
Classic Dry-Rubbed Turkey
½ cup kosher salt
1 Tbsp. light brown sugar
1 12-15lb Stone Barns turkey
Glaze and Basting Butter
¼ cup sherry vinegar
2 Tbsp. honey
4 tsp. Worcestershire sauce
1 stick of butter – for basting butter
1 stick of butter – cold, diced, for glaze
4 sprigs rosemary
4 garlic cloves, crushed
To Roast Your Turkey:
1. Mix the dry rub until combined. Place your turkey on a wire baking rack over a rimmed baking sheet and rub the mixture into the skin being sure to get to all crevices. Don’t forget to apply the rub to the body cavity of the turkey as well.
2. Refrigerate your rubbed turkey uncovered for at least 12 hours, but for up to 48 hours.
3. Lightly rinse the your bird and then pat it dry. Return it to the roasting rack and line your baking sheet with foil. Let your turkey sit at room temperature for 2 – 3 hours. Tempering your bird this way will help it to cook more evenly and more quickly.
4. Pre-heat your oven (convection is ideal) to 425 degrees.
5. Tie the legs together and pour water into the foil lined baking sheet.
6. Roast your turkey for 20-30 minutes, rotating the pan halfway through until the skin is evenly browned.
7. While you are doing this first roast, make your glaze. Add vinegar, honey, Worcestershire sauce to a saucepot and bring to a simmer for about 5 minutes. Slowly begin to whisk in your cold, diced butter until it is fully incorporated and slightly thickened. Add two cloves of garlic and two sprigs of rosemary and remove from the heat.
8. For the basting butter, melt 1 stick of butter in a small saucepot until bubbly, add the garlic and rosemary and remove from the heat.
9. Turn your oven down to 300. And continue to roast your turkey. Every 20 minutes baste the bird with the basting butter until an instant read thermometer inserted into the thickest part of the breast reads 115 degrees. Then begin to glaze, every 20 minutes until the turkey reaches 150 degrees.
10. The skin should be deep brown, shiny and crisp. Let the turkey rest for at least 30 minutes and up to 1 hour before carving
4 quince, peeled, cored and chopped (about 1 ½ lbs whole quince)
2 ½ cup red wine
3 Tbsp honey
Place all the ingredients in a pot. Bring to a simmer over medium flame.
Reduce flame and cook at a low simmer for 30 minutes until the quince is soft and most of the liquid has been reduced.
Transfer to the bowl of a blender and puree until smooth.
Chill and serve at room temperature.
Mushroom Hazelnut Stuffing
¼ cup olive oil
2 Tbsp butter
4 small shallots, finely chopped
3 cloves garlic, minced 1 cup chopped onion
3 teaspoons fresh thyme leaves
1 pound portobello, shiitake, or a combination of wild mushrooms, stems removed, cut into 1/2-inch chunks
1⁄2 cup white wine
1 cup chicken stock
Sea salt and freshly ground white pepper
8 cups cubed, dried brioche, crusts removed (country bread can be substituted)
1/4 cup chopped parsley leaves
3 sage leaves, chopped
3/4 cup hazelnuts, lightly toasted and chopped coarsely
3 extra-large eggs, beaten
2 cups heavy cream
1 teaspoon hazelnut oil (optional)
1. Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat; add shallots, garlic, and onion, and sweat until translucent.
2. Add the mushrooms to the pan and cook until the mushrooms are lightly colored.
3. Add the wine, and cook until the liquid evaporates. Add the stock and reduce by half. Season with salt and pepper. Set aside to cool a little.
4. In a large bowl, mix the bread, parsley, sage, hazelnuts and thyme. Add mushroom mixture and mix well
5. In a separate bowl, mix together the eggs, cream and hazelnut oil; season with salt and pepper. Pour over the brioche mixture and mix well.
6. Generously butter a 9-by-13-inch baking pan or 3-quart casserole. Spread the stuffing in the casserole, then cover with foil and bake 45 minutes. Remove foil, and bake another 15 minutes, until golden.
Leftover Turkey Noodle Soup
To make the Turkey Stock:
Bones, wings and scraps from leftover turkey – broken into chunks
2 large onions, medium chopped
2 medium carrots, peeled and chopped medium
2 stalks celery, medium chopped
3 cloves garlic, smashed
1 Bay leaf
6 sprigs thyme
1 tsp black peppercorns
1. Place bones in a large pot and cover with about 5 qts of cold water. Gently bring to a simmer and skim well.
2. Add chopped vegetables and herbs and cook for about 2 hours at a gentle simmer.
3. Strain the stock and taste. Slowly simmer the stock to reduce by about 25% to intensify the flavor. Chill and reserve until ready to make the soup.
To Make the Leftover Turkey Soup
4 cups Leftover roasted turkey, shredded
1 onion, 1/2 inch dice
2 stalks celery, ½ inch dice
1 carrot (about 1 cup), ½ inch dice
8oz egg dry egg noodles – cooked separately in salted water.
1 cup chopped parsley
¼ cup lemon juice
Salt and white pepper to taste.
1. Bring your turkey stock to a simmer and season with salt. Add the carrot, celery and onion. Simmer until cooked through, about 5-7 minutes.
2. Add the shredded turkey and cook until heated through.
3. Add the cooked egg noodles cook until hot.
4. Finish the soup with the chopped parsley and season with salt, freshly ground white pepper and lemon juice to your liking.