Seasonal Holiday Blog

Just a quick blog this month … it’s eyes down in the kitchen for most of us.

We’re talking Turkey and Trimmings …

Spare a thought for the millions of Turkey’s headed for our plates at this time of year! Who doesn’t enjoy this succulent bird? It’s synonymous with Christmas and with Thanksgiving in the US. Christmas is simply not a feast without the turkey.To ensure that everyone is catered for and fully satisfied, make sure you get the size bird you need. A good rule of thumb is 1 to 2 pounds of poultry per person, and 2 pounds per person if you want plenty of leftovers.

Most chefs roast the bird in a preheated oven of 325° F. It’s a good idea to drain the juices and pat dry the bird with a clean paper towel. Turn back the wings to hold the neck skin in place and to help stabilize the turkey in the pan and when carving. For a beautiful brown looking crispy skin brush or spray the skin lightly with vegetable or cooking oil.

Check the turkey is cooked with a meat thermometer. When the bird is 180° F it’s done.

Rest the bird for 15 minutes before carving.

Stuff it!

What goes inside the bird is just as important as the meat itself. Popular stuffing recipes today include;

- Pork and apricot

- Breadcrumb and herb

- Apple-Herb

- Cranberry-Apple

- Cranberry-Nut

- Caramelized Onion

- Wild Mushroom

- Spinach-Gruyere

Mushrooms are seasonal and a great way to compliment your turkey. Our partners at Wild Harvest have told us that prices for wild mushrooms remain keen for this time of year due to mild weather in Europe.

These mixed mushrooms really add a delicious woody flavour to your stuffing:

- Chanterelle Jaune

- King Oyster

- Shemeji

- Pied de mouton

- Trompette

- Chanterelle Gris

Make your classic stuffing, add chopped leeks instead of onions and rosemary instead of sage and cook with sliced mixed wild mushrooms.

Stay seasonal with truffles

Luke from our partner Wild Harvest says that white truffles continue and prices have yet to rise. Patches of Autumn truffles remain. Conditions are right for a great crop this year.

“The white Italian truffle does have more guaranteed potency, and works better for certain food pairings. When the Perigord region in South West France has a strong season however, black winter truffles from there are unbeatable for my palate,” says Luke.

The season runs from December to March in a good year.

Ruffle with truffle!

For something decadent and to really wow your customers why not delight them with a truffle stuffing. Famed New York chef Chef Daniel Humm has created this decadent Whole Roasted Turkey With Foie-Gras-and-Black-Truffle Stuffing.

Black-truffle stuffing

In the bowl of a stand mixer fitted with a paddle, add the butter and foie gras, and beat until combined; add the brioche crumbs, salt, and truffle oil, gently mixing until combined; finally stir in the black truffles. Transfer to a piping bag.

To finish

Gently run your finger or spatula under the skin to separate it from the meat, being certain to leave it attached at the center of the sternum so as to help keep the shape of two breasts during roasting. Be careful not to tear the skin. Starting with the leg, pipe the foie-gras-and-black-truffle stuffing under the skin of the legs, thighs, and breasts until you have just less than an inch of stuffing all over.

Season the cavity of the bird with salt and fill with thyme sprigs, lemon halves, and split garlic heads. Refrigerate the turkey until the stuffing hardens. Preheat the oven to 350 degrees. Truss the turkey with twine, and cover the skin liberally and completely with softened butter. Wrap in plastic and refrigerate to set the butter, about 30 minutes. Season the skin with salt, place in a roasting pan, and roast in the oven for about 2 to 2½ hours or until the internal temperature reads 145 to 150 degrees, rotating the bird halfway through the cooking. Allow to rest for 30 minutes before carving.

For more details on Christmas fare including turkeys and the trimmings please contact us.

Happy Holidays from us all at Easenmyne.