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Macy's Culinary Council: Thanksgiving turkey recipe

Macy's Culinary Council shares their recipe

Macy's Culinary Council Chef Michelle Bernstein shares her tips and tricks for cooking the perfect turkey dish for Thanksgiving. Macy’s Southdale Center will welcome Chef Michelle Bernstein for an in-store holiday cooking demo on Saturday, November 17, 2018 at 12 p.m. For more information click here.

Equipment:

• 2 glass pans for cooking the turkey (one for raw, one for reveal)

• 2 large wood cutting boards (one for raw, one for cooking)

• Knife block with sharp knife for slicing turkey

• 4-5 Kitchen towels

• Cheesecloth

• Butchers twine

• Gloves, medium

• 2 spoons, Gray Kunz style, if available

• Small pot for melted butter

• Medium pot with turkey stock to fill roasting pan

• Ladle

• Scissors

• Fish spatula

• Small pot of gravy boat for gravy/reduced turkey jus

• Spoon for serving gravy

• Plate for showing a final beauty of sliced turkey

• Please bring wet wipes or sanitary wipes to clean the TV set, if needed

Recipe:

Turkey breast filled with stuffing, rolled and braised

For the Turkey:

1 turkey breast, cut off the bone

Butchers twine

Cheese cloth

Kosher salt

Freshly ground black pepper

For the stuffing:

¼ pound Spanish chorizo

1 yellow onion, cut into thin strips

4 tablespoons butter

4 cups brioche, cut into 1/3 inch cubes

1 Granny smith apple, peeled, diced small

1 cup celery, small diced

¼ cup dry sherry

1 tablespoon fresh Sage, chopped fine

1 tablespoon fresh Thyme, chopped fine

1 tablespoon fresh tarragon, chopped fine

Warm turkey or chicken stock

½ cup mascarpone

Start with a single turkey breast, skin side down, slice the breast open like a book and pound to about ½ inch thickness. Season with salt and pepper and allow to come to room temperature for 1-2 hours before roasting.

Prepare the stuffing:

Cook the chorizo until cooked through and golden brown. If the pan seems dry, you can add a drizzle of olive oil. Remove and set aside. To the pan add the onions and butter and cook over medium low, stirring occasionally, until soft and caramelized, about 20-25 minutes. Set aside.

In a medium bowl, combine the bread, apple, celery, dry sherry, cooked chorizo, caramelized onions, herbs and mascarpone. Season well with salt and pepper, mix to combine. Add turkey stock, mix together.

Fill the turkey breast with a generous amount of stuffing, leaving about a ½ inch from the edges. Roll the turkey like a jelly roll, tucking in any stuffing that spilled out. Wrap the rolled turkey breast in cheesecloth and secure with butchers twine. Transfer to a baking dish. Melt the remaining butter and pour over the turkey. Add turkey or chicken stock into the pan ¼ of the way up the breast. Bake for about 60 minutes at 375 degrees (or 12-15 minutes per pound) or an instant read thermometer inserted in the center reads 155 degrees. Remove and allow the bird to rest for 15 minutes, the internal temperature will climb to 165 degrees. Remove the cheesecloth and twine and slice before serving.

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