The hacksaw, borrowed from the workshop out back, made quick work of breaking the bird's back. The spine, the giblets and the neck immediately went into the stock pot to simmer for the entire day. 
The basis for the roux was onions, garlic, celery, carrots, cabernet, clarified butter, sherry, and chardonnay. Herbs include fresh rosemary, thyme and sage grown in Paynesville, Minnesota.
Both the dark meat quarter and the white meat quarter were seared to seal in the natural juice. 
Each quarter had its own nest in the fragrant and savory roux. Then into a 300 degree oven until the meat temperature reached 165 degrees. At 300 degrees, for these large quarters, cooking time was roughly three hours.
While the turkey rested, chef whipped up mashed potatoes using heavy cream, grated parmesan and cheddar cheese, goat cheese and garlic. Rounding out the meal was an apple salad with blueberry vinagrette, risotto with peppers and squash, homemade cranberry sauce, and a gravy made from the rich brown roux pictured above. As he'd promised, the turkey meat was unbelievably moist. I've never carved such a juicy turkey breast.
Chef stayed on his feet long enough to serve up his three tasty (and gluten-free) desserts. Consensus around the table was that this thanksgiving meal was tastier than any of the past. Also, we all felt less over-filled as one often can after a large holiday meal, attributing this to a reduced need to overeat since the food was quite flavorful. (We also wondered if the lack of wheat flour contributed to this less-stuffed feeling.)And though we all left the table satisfied, I think chef left the kitchen more so. It was an impressive effort led by a natural cook. I think his expression says it all.
P.S. Chef Paul was right. Swearing is part of a professional kitchen. Don't worry, we're all adults here.
1 comment:
As one of the attendees at this feast, I concur on its exception taste, flavor, presentation and company. Grade A+
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