Tulsa Food

Everyone has a special tradition or process that goes into making their Thanksgiving turkey. For some its the preparation that is key for others its the way that the bird is cooked. This year we looked to The Stock Pot Cooking School’s Chef Amanda Simcoe for advice on prepping and cooking a mouth watering bird this year. below is the recipe and directions for the perfect Herb Roasted Turkey (under a BACON blanket). The below recipe was featured in this years Thanksgiving cooking class.

For more information on Classes offered a the Stock Pot visit – www.thestockpots.com be sure to book yourself for the next Holiday class… they do fill up fast.

The Stock Pot
7223 East 41st Street
Tulsa, OK 74145-4503
(918) 627-1146

Herb Roasted Turkey (under a BACON blanket)

Ingredients:

1 fresh turkey, about 16 lb.
1 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 apples chopped
8 fresh thyme sprigs
8 fresh Sage sprigs
8 fresh Marjoram sprigs

20 Tbs. (2 ½ sticks) unsalted butter, melted
1 lb bacon, run through a food processor with 1 apple and 2 additional sprigs of sage
½ C Apple Cider

Directions:

Remove the giblets and neck, if included, and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water.
Position a rack in the lower third of an oven and preheat to 450°F.

In a large bowl, combine the onion, carrot, celery, 2 sprigs of each of the herbs and half of the butter and toss to mix. Pack the body and neck cavities loosely with the vegetables. With kitchen twine, truss the legs together loosely and secure the neck flap to the back with a couple of trussing pins or sturdy toothpicks. Chop the remaining herbs and mix with 1 stick of softened butter. Gently separate the skin from the meat and spread half of the herb butter mixture underneath the skin. Rub the outside of the turkey with the remaining herb butter.

Place the turkey on its side on a rack in a large roasting pan. Roast for 15 minutes, then turn the turkey on its other side and roast for 15 minutes more. Reduce the heat to 325°F. Soak a double-thick piece of cheesecloth, 2 feet square, in the remaining butter. Turn the turkey, breast side up, and spread the bacon apple sage mixture over the bird. Place the cheesecloth over the top. Add about 1/2 cup water and ½ C apple cider to the pan. Continue roasting, basting with the pan juices every 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 160°F, and inserted into the thigh registers 170°F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be about 3 hours.

Transfer the turkey to a warmed platter, cover loosely with foil and let rest for about 20 minutes. Remove the cheesecloth and bacon mixture and carve.
Serves 12.

Calvados Gravy
Pan drippings from roasted turkey
1 yellow onion, diced
¼ C Calvados
2 cups turkey or chicken stock
1 1/2 Tbs. cornstarch
1 Tbs. chopped fresh sage
Salt and freshly ground pepper, to taste

Directions:
To make the gravy, set the roasting pan with the turkey drippings over medium heat. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. When the browned bits have been loosened and the liquid has nearly evaporated, after 3 to 5 minutes, pour off and discard all but 2 Tbs. of the fat. Add the onion and sauté, stirring constantly, until tender, 2 to 3 minutes. Add the Calvados and cook, stirring, until nearly evaporated, about 1 minute. Add the stock and cornstarch and whisk until smooth.

Bring the gravy to a boil and cook, whisking constantly, until it is thick enough to coat the back of a spoon, 8 to 10 minutes. Season with salt and pepper, stir in the sage and cook for 1 minute more. Keep warm until ready to serve. Transfer the gravy to a sauceboat and pass at the table.
Makes about 2 cups.

Chef Amanda Jane Simcoe:

Amanda Simcoe is a chef and food connoisseur. She absolutely loves good food and appreciates the art of cooking and trying new things. Amanda is the Director of Cooking School at the Stock Pot where she regularly teaches cooking classes. Also known as “The Cheese Wench,” she knows most everything there is to know about cheese. She loves using fresh ingredients and has a huge garden where she grows much of her own produce. Amanda also enjoys making beer at home and cooking elaborate meals.

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