Tuesday, December 19, 2006
1 cup Dijon Mustard
3/4 cup olive oil
1/2 cup chopped fresh parsley
1/4 cup fresh lemon juice
2 tablespoons grated lemon zest
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 15 - 16-pound Turkey
1-2 cups chicken broth
Coarsely purée first 7 ingredients in processor. Reserve 1/2 cup mustard mixture in bowl; cover and chill.
Rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast, legs and thighs to loosen skin. Using hand, spread 1 cup mustard mixture unders skin over turkey breast, legs and thighs. Spread remaining mustard mixture inside main cavity. Place turkey on rack in a large roasting pan. Slide pan with turkey into large plastic bag (about 30 gallon capacity). Close bag; refrigerate turkey at least 1 day and up to 2 days.
Position rack in bottom third of oven; preheat oven to 350ºF. Remove pan with turkey from the bag. If stuffing turkey, psoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosley. Spread 1/2 cup cilled mustard mixture all over turkey. Roast at 20 minutes per pound. At 2 hours, baste with 1/2 cup broth. Continue to roast until turkey is brown and thermometer inserted into the thickest part of thigh registers 180ºF, basting frequently with remaing broth and pan juices. Tent foil over turkey if browning too quickly. Roasting turkey takes less time if unstuffed. Transfer turkey to platter, tent with foil and let rest for 30 minutes. Reserve pan juices for gravies.
A very moist turkey indeed!
Enjoy and Happy Holidays!
Sunday, December 10, 2006
I recently catered an office party dinner. The appetizers and dessert were contributed by the guests.
(Image of bison tenderloin)
Bacon and Onion tarts
Porcini Mushroom Consommé with truffle oil
Roasted Chiogga beets on Micro Greens with a pomegranate vinaigrette
Bison Wellington with a shallot, chevre, orange zest
and port filling in phyllo with Dried Okanogan Cherry port reduction
5 Cheese Scalloped Potatoes
Sautéed Oyster and Button Mushrooms
Frozen Lime bars
Cave Aged Gruyere
Morbier De Moine
Chabichou du Poitou
The cheeses and dried Okanagan Cherries were from DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg (204)774-7617. The 5 cheese scalloped potatoes had beautiful finger potatoes from F.O.O.D. (see link) and the cheeses were Aged White Cheddar, Tête de Moin, Roquefort, Chevre and Smoked Gouda. Beautiful fresh dates are always available at the Halal Meat Centre & Specialty Foods on 206 Maryland.
If you are looking for catering services that provide gourmet local and organic products, e-mail me at: firstname.lastname@example.org for the Winnipeg area.