Done Like Turkey Dinner

Make Easter dinner easier than ever with Chef Brandon’s deboned turkey hack!

Sitting down to eat with family and friends on Easter Sunday is a beautiful tradition going back hundreds of years, but from the freezer to the table the turkey dinner can become an ordeal. This year, don’t spend your entire day in the kitchen preparing the bird, use Chef Brandon’s recipe for an easy Easter meal that satisfies both white and dark meat lovers!

Turkey De-Boned & Cooked

INGREDIENTS

100 grams fresh sage
as needed kosher salt or sea salt
as needed ground black pepper
8 cloves fresh garlic
1 fresh turkey

method

  1. Slice down through the middle of the turkey breasts along the breastbone to remove each breast
  2. Cut the legs off the turkey including thighs and drumsticks - keep them intact
  3. Remove the wings – keep the wings and turkey carcass for stock
  4. To remove bone from the legs, slide your knife along the bone and cut the dark meat off the bone – keep the leg bones for stock
  5. Slice garlic, pull sage leaves off stems
  6. For Legs: Season the meat side of the legs with salt & pepper to cover, place 5-6 sage leaves and 5-6 slices of garlic on top
  7. Roll leg meat into cylinder shape and place into aluminum foil, roll foil up into tight cylinder shape pinching and fold ends under
  8. For Breasts: Peel skin back exposing a layer between breast meat and skin
  9. Season the meat under the skin with salt & pepper to cover, place 5-6 sage leaves and 5-6 slices of garlic atop – shape skin back atop breasts
  10. Cook on baking sheet at 400 degrees for 1 ½ to 2 hours until internal temperature reaches 165 degrees – use a digital thermometer to check
  11. For Legs: allow to cool slightly, remove from foil – for extra flavour and texture, sear on medium high heat in sauté pan with a touch of oil to brown skin.

KEY NOTES

  • Do this prep the day ahead – makes cooking day much easier
  • Get a digital thermometer to correctly cook without overcooking
  • Try to remove flesh as close to bone as possible to reduce waste
  • Keep all trim and bones for stock

Turkey Gravy

INDGREDIENTS

20 grams fresh sage
1 each medium onion, roughly chopped
1 cup celery, roughly chopped
1 cup carrots, roughly chopped
as needed tap water
all turkey bones & trim
as needed kosher salt or sea salt
as needed ground black pepper
2 tbsp cornstarch
2 tbsp water

METHOD

  1. Roast turkey bones in oven at 400 degrees for 1 hour until nice and golden brown
  2. Remove from oven - transfer bones, oil and juices into large stock pot
  3. Add remaining ingredients, top with tap water to top of bones
  4. Simmer on low heat for 3 hours
  5. Once simmered for 3 hours, strain off bones – keep liquid and discard bones
  6. Place turkey stock back on stove – mix cornstarch and water together in separate bowl to make a slurry
  7. Once turkey stock is simmering, add slurry and whisk until smooth, simmer for 5 minutes – add water and cornstarch mix to the gravy in increments

Key notes

  • Do this prep the day ahead – makes cooking day much easier
  • Keep the cooked carcasses and use the meat for a soup with the leftovers from dinner
  • If water is reducing too much, turn down heat and add a touch more water to keep bones submerged
  • If the gravy is not thick enough, make more slurry with cornstarch and water and add in increments 

The End - Moxie's Blog