We are doing double Thanksgiving this weekend and I’m one of those people who LOVE the thought of having turkey, twice! The smell of roasted turkey when you walk into a home brings all sorts of warm and fuzzy feelings. We’re hosting dinner complete with turkey, mashed potatoes and pumpkin pie but I’m always looking for something that can give just a slight twist to a traditional dinner. Turkey is so predictable but this time I’m thinking to switch things up a bit… just a bit!
Chef Thierry Daraize is one of Quebec’s most active chefs. Sparked by the province’s diverse culinary trends, this recipe is a combination of classic techniques with contemporary flavours. Here’s a recipe that’s worth sharing for this weekend!
by Chef Thierry Daraize
- 1 15 lbs (6.8 kg) Butterball turkey
- 2 tbsp (30 mL) vegetable oil
- 4 1/4 (1 L) chicken stock
- 1 tbsp (15 mL) unsalted butter
- 10 1/2 oz (300 g) wild rice, cooked in water or steamed
- 2 oz (50 g) dried apricots, chopped
- 1 1/2 oz (40 g) currants
- 1 1/2 oz (40 g) dates, pitted and chopped
- 3 oz (80 g) mixed candied fruit, finely diced
- zest from one lemon
- 1 tsp (5 mL) brown sugar
- 1/2 oz (10 g) fresh herbs (parsley and mint sprigs)
- Freshly ground pepper
- 1 potato, sliced
- 1 1/2 cups (350 mL) Woodbridge by Robert Mondavi Cabernet Sauvingnon
- zest from one orange
- 1/2 onion, finely chopped
- 3/4 L chicken stock
- 5 oz ( 150 mL) 35% cream
Rub the turkey with the vegetable oil and butter, then season all sides as well as the inside of the turkey with herbs and pepper. In a large bown, stir together the wild rice, dried fruits, candied fruits and spices. Let stand for 15 minutes to allow the flavours to blend, then add 2 tbsp of water. Add the lemon zest and brown sugar, and stir to combine again. Gently fill the insde fo the turkey with the scented rice stuffing. Place the turkey in a three-inch rimmed roasting pan.
Pour the chicken stock into the pan. It will enable the flavours of the spices to permeate the entire dish. From time to time, baste the turkey with the cooking liquid to thoroughly disperse the aroma with the spices, sugar from the dried and candied fruits, and freshness of the lemon zest.
Roast in the oven at 325F (165C). Check for doneness with a meat thermometer. The temperature deep in the thigh must reach a minimum of 180F (92C) and 165F (74C) in the centre of the rice stuffing.
Pour the Woodbridge by Robert Mondavi Cabernet Sauvignon into a saucepan and add the onion. Cook over medium heat until reduced by 2/3. Add the chicken stock and reduce until the sauce is slightly thickened. Lastly, add the 35% cream and season to taste.
To add an extra bit of character, add the zest from one orange just before serving. Drizzle sauce over the sliced turkey and rice stuffing at time of serving.