“This Turkey is inspired by all the dry turkey that families have had over the years and an effort to make the most flavorful, moist Turkey I know-how. This can be a bit complex to comprehend, but very worth it in the end. Showing that turkey can be executed with purpose and high integrity. “
Hosting Thanksgiving dinner this year? Chef Brandon is here to help. This year, he is sharing a recipe that will be the talk of the meal. We are turning things up and making a show-stopper of a turkey, meet the Barded Heritage Turkey.
Barded Heritage Turkey
4 Turkey Breasts-brined, skin removed
500 Grams Caul Fat
FOR THE BRINE
7 Liters of Water
750 Milliliters of Water
200 Grams of Kosher Salt
50 Grams of Sugar
5 Fresh Bay Leaves
25 Grams Whole Rosemary
20 Grams Pink Salt
FOR THE TURKEY MOUSSE
1000 Grams Turkey Leg Meat-grounded
200 Grams Heavy Cream
1 Egg Yolk
10 Turns Black Pepper
50 Grams Sumac-ground
5 Grams Cayenne-ground
5 Grams Thyme-chopped finely
25 Grams Chives-sliced
65 Grams Milk Powder
50 Grams Kosher Salt
5 Grams Pink Salt
FOR THE BRINE
- Add all the ingredients to a high-sided pot and bring to a boil. Make sure all salt and sugar are dissolved.
- Remove from heat and allow to cool at room temperature.
- Once the liquid is cool, refrigerate until ready to use. Note: this brine can be made as far as a week in advance.
FOR THE MOUSSE
- Grind the turkey, be sure that the turkey is cold before you grind. This allows for a more consistent grind.
- In a food processor, add all the ingredients and mix on high until emulsified.
- Place mixture in pastry bags and reserve until later use.
FOR THE TURKEY
- Place the turkey breasts vertically on a cutting board. Make sure there are 2-3 inches between each breast.
- Apply the mousse by spreading the mixture with an offset spatula. The mousse should completely wrap around the top and sides of the turkey breast with a thickness of about 1/2 inch.
- After applying the mousse use the caul fat to wrap / completely surround the breast. The wrapping needs to be tight but not “too tight.”
- After the breast is wrapped in the mousse and caul fat allow to rest in refrigeration for at least two hours.
- Preheat the conventional oven to 325 degrees Fahrenheit.
- When you are ready to cook the turkey breast: Place the wrapped breasts on a baker’s rack inside of a roasting pan so that the breast is elevated off of the bottom of the roasting pan.
- Place in the oven and roast until the internal temperature is 155 degrees Fahrenheit. Remove from the oven and allow to rest on the rack for at least 15 minutes until carving.
- *Note save your roasting juices for gravy!
Trying one of these recipes at-home? Share with us on social by using hashtags #AVery21cThanksgiving and #CookingWith21c. be sure to tag @TheSavoyKC!