WEEKDAYS 1e|12c|p

Turkey Two Ways

Carla Hall, Clinton Kelly
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Servings: 12
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moderate
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1 to 2 hr
Part 1 of 2

Use Clinton and Carla's base as a starting point and go off into any delicious direction. C+C shows you just two possibilities, but the sky's the limit for your turkey!


  • Ingredients
  • step-by-step directions
Ingredients
Turkey Two Ways
  • 6 yolks
  • 1 tablespoon Dijon mustard
  • 2 lemons (juice and zest divided)
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1-1 1/2 cups vegetable oil
  • 2 tablespoons sage (finely chopped)
  • 1/2 teaspoon cayenne
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 10-12 pound turkey (back bone removed, cut into 8 pieces)
  • 1/4 cup butter
  • 1/4 cup flour
  • 4 cups turkey stock
  • lemon wedges to garnish
Directions
  • The day before, season the turkey generously with salt all over the bird. Place in the refrigerator overnight.
  • The next day, remove the turkey from the refrigerator and let come up to room temperature. Pat dry with paper towels.
  • Preheat oven to 375 degrees F.
  • To make the mayonnaise base, combine the yolks, Dijon mustard, the juice of 2 lemons, salt and pepper in the carafe of a blender. Blend to combine. With the motor running on low, add a few drops of oil at a time. Then, slowly drizzle the oil in a thin stream until completely incorporated. Taste for seasoning.
  • Divide the mayonnaise base into two bowls. Add the zest of 2 lemons and the chopped sage to one bowl and stir to combine. Add the cayenne, paprika, onion powder and garlic powder to the second bowl and stir to combine.
  • Using your fingers, gently separate the skin from the flesh of the breast. Rub some of the lemon-sage mayo mixture underneath the skin of one piece of breast. Then brush more of the lemon-sage mayo mixture on the skin of the same piece of breast. Repeat process with the spiced mayo and the second piece of breast meat. Place the turkey breasts on one sheet tray in the middle of the oven. Place the dark meat on another sheet tray and put into the oven on a rack underneath the breast pieces. Cook for 45 minutes. If the skin is getting too dark, tent the turkey loosely with aluminum foil. Cook until the internal temperature of all the meat registers 165 degrees F, approximately 1 hour total for the breast meat and 45  minutes total for the dark meat.
  • Remove the cooked turkey to a cutting board and tent with aluminum foil for at least 15 minutes before slicing and serving. (Reserve pan drippings for the gravy.) Serve the sliced turkey with pan gravy, lemon wedges and any leftover mayo.
  • For the Gravy:
  • Melt butter in a large saute pan. Add the flour and whisk to combine. Continue to cook and whisk the mixture for 2 minutes over medium heat. Add the pan drippings and stock to the roux and whisk to combine until there are no lumps. Bring to a simmer and continue to cook and stir with a wooden spoon until the gravy thickens, about 10 minutes. Season with salt and pepper.

    Tips:
    - You can replace the turkey with chicken pieces or a pork loin.
    - Use store-bought mayonnaise for quicker preparation.
    - Replace the spice mix and the herb mix with your favorite herbs and spices.
    - When the mayonnaise stops moving in the blender, stop adding oil.

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