Deconstructed Heritage Turkey with Roasted Breasts & Braised Legs
Ingredients: 1 1½ 3 4 2 1 1 1 1 6 4 10 12 ¼
12-20 lb Heritage Turkey Tbsp kosher salt, plus more for seasoning Tbsp extra-virgin olive oil cloves garlic, halved ribs celery, cut into 2-inch pieces whole carrot, peeled and cut into 2-inch pieces whole onion, sliced Tbsp tomato paste cup dry white wine cups turkey broth or low-sodium broth Tbsp unsalted butter sage leaves thyme sprigs cup all-purpose flour freshly ground black pepper
W hy H eritage ? Heritage breeds are the animal equivalent of heirloom tomatoes: un-hybridized varieties that developed through natural selection rather than human intervention. Unlike commercial turkeys, heritage birds are intensely flavorful on their own like a good chicken or game bird — and require little added flavoring. Heritage birds typically have a humped breast bone, and the bird will be somewhat lean. Because of heritage turkeys’ unique breast-to-leg ratio, the breast will reach doneness before the legs and thighs.
Cut the legs and wings off of the turkey; separate the drumsticks and thighs. Using poultry shears, remove the backbone. (We love to use the wings, neck and backbone to make stock!) Set the breast, thighs and drumsticks on a rimmed baking sheet and sprinkle with salt. Cover and refrigerate for at least 8 hours (up to 24 hours). Let meat come to room temperature before cooking (1-2 hours).
Directions:
1. Rinse the turkey parts and pat dry. Separate breast from thighs and drumsticks. Spread half of the butter under the turkey breast skin & tuck in the sage and thyme. Spread the remaining butter over the skin and set aside. 2. On the stovetop heat the olive oil in a large braising pot. Add the thighs and drumsticks and cook over medium heat until well-browned all over (about 15 minutes). Transfer to a platter and set aside. Add garlic, celery, carrot and onion to the pot. Cover and cook over medium heat, stirring occasionally, until the vegetables just begin to soften (about 5 minutes). Stir in the tomato paste and wine and reduce liquid by half. Preheat oven to 350°F. 3. In a large oven-proof skillet, sear turkey breasts, skin side down, over medium heat until browned (about 12 minutes). Flip breasts and transfer skillet to the oven. Roast about one hour. 4. Meanwhile, return the thighs and drumsticks to reduced liquid and add 4 cups of turkey broth. Cover and cook over low heat until the meat is tender (about 1½ hours). 5. When breasts are done (an instant-read thermometer inserted in the thickest part of the meat will registers 150°F) transfer meat to a cutting board and let rest for 15-30 minutes. Add the remaining 2 cups of turkey stock to the skillet and bring to a boil. De-glaze by loosening any drippings from bottom of skillet. 6. Once thighs and drumsticks are done, transfer meat to a large platter; strain the braising liquid through a fine-meshed sieve and save. 7. To make gravy bring reserved braising liquid to a boil and reduce to about 3 cups (about 10 minutes). Add breast drippings and stir. To thicken gravy: in a small bowl, whisk together flour and ¼ cup of water. Add flour and water mixture and whisk until thickened (about 5 minutes). Season with salt and pepper, and transfer to a gravy boat. 8. Carve the turkey breast and arrange on a platter. To reheat thighs and leg meat, remove the bones from the thighs and slice meat ½ inch thick. Place thigh meat and drumsticks on a roasting pan, cover with foil and heat at 350°F until warm. Arrange the dark meat alongside and serve warm with gravy.
Roast Heritage Turkey
from Chef Dan Barber of Stone Barns at Blue Hill, NY
You will need: one Heritage Turkey, 1 stick softened butter, 1 tablespoon Kosher Salt, and 1 teaspoon fresh black pepper. 1. Mix butter, salt & pepper. 2. Preheat oven to 475°F. 3. Let turkey come to room temperature. Carefully separate skin from the breast meat and rub with softened butter, salt & pepper mixture onto breast beneath the skin. 4. Set the turkey, breast side up, on the rack of a large roasting pan. Tie the legs together with kitchen string. Roast for 20 minutes. 5. Lower the oven temperature to 350°F and cover turkey loosely with tin foil. Roast until the thermometer inserted into the inner thigh registers 150°F (2 to 3 hours, depending on turkey size). 6. Transfer turkey to cutting board. Let stand for at least 45 minutes to cool down. Remove legs and thighs, careful to not take too much skin with you. 7. Place legs and thighs, skin side up, back in roasting pan and continue cooking 40-45 minutes or until juices run clear. Separately slice breast and thigh and plate while still warm.
NOTE: If you aren’t comfortable breaking down a turkey, you can prepare these recipes using a 7-pound turkey breast on the bone, plus 5 pounds of turkey drumsticks and/or thighs.