Hot Turkey Dinner
- serves 0
4 Heritage turkey legs, each cut into 2 pieces, thigh and drumstick
1 tsp rubbed sage
1 Tbsp dried thyme
4 bay leaves
4 Tbsp Kosher salt
2 Tbsp freshly ground black pepper
8 cup olive oilTurkey Gravy
1 stalks celery
1 bay leaf
turkey neck, heart, liver
3 cup water, for stockSweet Potato Maple Mash Potato
2 lb(s) sweet potatoes
4 Tbsp unsalted butter
½ cup heavy cream, warmed
2 Tbsp pure maple syrup
Salt and freshly ground black pepperBaby Carrots and Sweet Peas
½ lb(s) baby carrots, peeled and cut into ½” dice
¼ cup water
½ cup sweet peas
1 Tbsp fresh orange juice
¼ tsp sugar
½ Tbsp unsalted butter
1. Pat the turkey legs dry with paper towel. Transfer turkey to a baking sheet.
2. In a spice grinder, finely grind sage, thyme, and bay leaves. Rub turkey with herbs and sprinkle generously with salt and black pepper; chill overnight, uncovered.
3. Heat oven to 325°.
4. Heat the olive oil in a large pot over low heat. Transfer turkey to a 13" x 16" x 3" roasting pan; pour the olive oil over turkey. Cover pan with foil; bake until very tender, about 3 hours.
5. Let cool, remove the skin and tendons. Reserve the meat and keep warm.Turkey Gravy
1. While Turkey is roasting, simmer vegetables, bay leaf, neck and giblets. Add water as necessary, to maintain 3 cups. Gently simmer for about an hour.
2. Strain stock. Discard vegetables and bay leaf. Pick meat from neck, and chop with giblets. Reserve.
3. While turkey is resting, deglaze pan, strain and reserve ¼ cup of fat. Return fat to pan and heat on stove.
4. Whisk in ¼ cup flour over low heat, till roux is a thick paste, about 3-4 minutes depending on the colour you desire (it will darken as it cooks)
5. Slowly add warm stock, about 2 or 3 cups, depending on desired thickness. Add chopped neck meat and giblets. Season with salt and pepper and ¼ teaspoon mushroom soy sauce. An ounce of cream is an optional addition at this point.Sweet Potato Maple Mash Potato
1. Preheat oven to 400°F.
2. Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly.
3. Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes and stir in butter, cream, syrup and season with salt and pepper.Baby Carrots and Sweet Peas
1. In a large skillet add the carrot and water. Simmer until carrots are crisp-tender, about 2 minutes. Add peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes.
2. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.