Porcini Mushroom Turkey Gravy

Ingredients

serves Makes 3 cups, active time 20 minutes, total time 45 minutes

• 4 cups turkey drippings or stock
• 1/2 ounce dried porcini mushrooms
• 1/4 cup butter
• 1/4 cup flour
• 2 tablespoons dry sherry
• 1 tablespoon heavy cream
• Kosher salt and freshly ground black pepper

Procedures

1. Bring turkey drippings or stock to a boil over medium high heat in a medium saucepan. Remove from heat and add in mushrooms. Let steep until mushrooms are tender, about 15 minutes. Drain mushrooms, reserving stock. Finely chop mushrooms.
   
2. Melt butter over medium high heat in medium saucepan. Add in mushroom and cook, stirring occasionally, until mushrooms start to brown around the edges, about 5 minutes.
   
3. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
   
4. Gradually add in reserved turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes.Stir in sherry and heavy cream and continue to cook until warmed through, about 1 minute. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

Turkey Weisswurst (White German-Style Sausage With Lemon, Nutmeg, and Parsley)

Note: A scale with gram measurements must be used for this recipe.

Special equipment: Scale with gram measurement, food processor, thermometer, pastry bag or sausage stuffer

Ingredients

serves Makes about 1 kilograms (2.3 pounds) sausage, serving 4, active time 1 1/2 hours, total time 1 day

• 600 grams lean turkey meat (such as tenderloins or breast), trimmed of connective tissue, cut into 1/2-inch cubes
• 15 grams kosher salt
• 320 grams salted pork back fat
• 75 grams finely diced yellow onion
• 1/2 teaspoon grated lemon zest from 1 lemon
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon ground white pepper
• 1/4 cup finely chopped fresh parsley leaves
• 1/4 teaspoon grated nutmeg
• Hog casing, soaked and rinsed
• 30 grams crushed ice
• 2 tablespoons butter (if browning in skillet)
• Whole grain or sweet German mustard for serving

Procedures

1. Combine turkey and salt in a large bowl and toss until evenly coated. Transfer to an airtight container and refrigerate at least 1 night and up to 2 days. Meanwhile, bring a medium pot of water to a boil over high heat. Add salt pork and onion and cook until translucent, about 2 minutes. Drain, rinse under cold water, and place in freezer until ready to use.
   
2. Combine turkey, lemon zest, ginger, white pepper, parsley, and nutmeg in the bowl of a food processor. Process until a smooth paste is formed, about 30 seconds, stopping to check temperature and scrape down sides every 10 seconds. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing.
   
3. Add crushed ice to food processor and process until ice chunks are gone, about 30 seconds. With machine running, slowly add frozen fat and onions, stopping every 15 seconds to scrape down sides and check temperature. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing. Process until mixture is completely smooth. Cook a small amount of mixture in a skillet or in the microwave to taste for seasoning and adjust according to taste.
   
4. Fill pastry bag fitted with a smooth round tip or a sausage stuffer with mixture, being careful to incorporate as little air as possible. Feed hog casings over tip and tie off the end. Fill casings slowly and steadily, tying or twisting off links as you go if desired. Chill sausages at least 1 hour and up to overnight before cooking.
   
5. To cook, bring 2 quarts of water to a simmer in a medium pot and remove from heat. Add sausages, cover, and let cook for 20 minutes. Serve as-is with mustard, or place in freezer for 10 minutes. Remove sausages from freezer and melt butter in a large skillet over medium heat until foaming subsides. Add sausages and cook, turning occasionally, until golden brown on both sides, about 4 minutes. Serve with mustard.

Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta)

Special equipment: Sous-vide water bath, vacuum sealer, wok or dutch oven for deep frying

Ingredients

serves Serves 5 to 6, active time 1 1/2 hours, total time up to 2 days

• 1 recipe turkey porchetta, prepared through the end of step 7, skipping wrapping and refrigerating step at end of step 5
• 1 1/2 quarts peanut or canola oil

Procedures

1. After forming and tying turkey porchetta (step 5 or turkey porchetta recipe), transfer to a sous-vide-style vacuum seal bag. Seal tightly and let rest for at least 6 hours and up to 2 days.
   
2. Preheat sous-vide water bath to 140°F. Add turkey and cook for 4 to 5 hours. Remove and run under cool running water or transfer to an ice bath to chill for five minutes. Remove from bag and add any congealed juices to gravy. Rinse thoroughly and carefully pat dry with paper towels. Trim ends for a more cylindrical shape if desired.
   
3. Heat oil to 400°F in a large wok or Dutch oven, Do not fill more than 1/3 of the way full in order to allow for bubbling and displacement when you add the turkey. Carefully slide turkey into oil using spatulas and tongs. (It will not be fully submerged). Immediately cover and cook, shaking the pan occasionally until sputtering dies a bit, about 2 minutes. Adjust flame to maintain consistent 350°F temperature. Using a large metal ladle, spoon hot oil over the exposed portions of the roast continuously until the bottom half is cooked and crisp, about 5 minutes. Carefully flip and cook on second side, basting the whole time.
   
4. Remove turchetta to a large paper towel-lined plate and blot all over. Season with salt. Let rest 5 minutes. Carve and serve with gravy on the side.

Red-Wine Braised Turkey Legs

Special equipment: Heavy lidded sauté pan

Ingredients

serves Serves 4 to 5, active time 1 hour, total time 3 hours

• 2 whole turkey legs
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 1 large onion, roughly chopped
• 1 large carrot, roughly chopped
• 2 sticks celery, roughly chopped
• 2 medium cloves garlic, smashed
• 4 thyme sprigs, about 3 inches each
• 2 rosemary sprigs, about 5 inches each
• 2 cups dry red wine
• 1 quart homemade or store-bought low-sodium chicken stock
• 2 bay leaves
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon sliced chives

Procedures

1. Preheat oven to 275°F. Season turkey legs generously with salt and pepper on all sides. Heat oil in a large straight-sided sauté pan over high heat until shimmering. Add turkey legs skin-side down. Cook without moving until deep golden brown, about 8 minutes. Flip legs and cook until second side is browned, about 5 minutes longer, reducing heat as necessary if oil smokes excessively. Transfer turkey to a large plate.
   
2. Return skillet to heat and add onion, carrot, celery, garlic, thyme, and rosemary. Cook, stirring frequently, until vegetables are well browned, about 8 minutes total.
   
3. Add wine, bring to a boil and cook until reduced by half, about 5 minutes. Add stock and bay leaves and bring to a boil. Nestle turkey legs into pan, letting it rest on the vegetables so that only its skin is exposed. Transfer to oven and cook, uncovered, until legs are fall-apart tender, sauce is reduced, and skin is deep mahogany, about 2 hours. Carefully remove from oven and transfer turkey legs to a plate using a slotted spatula.
   
4. Strain liquid through a fine mesh strainer into a large bowl or medium saucepan. Discard solids. Skim excess fat from surface and discard. Set liquid aside.
   
5. Melt butter in a large saucepan over medium-high heat. Add flour and cook, whisking constantly, until golden brown, about 2 minutes. Slowly whisk in hot turkey cooking liquid until fully incorporated. Bring to a boil to thicken, and season to taste with salt and pepper (you may not need any salt depending on how salty your broth was to begin with).
   
6. Carve turkey legs between the thigh and drumstick, removing thigh bone if desired. Transfer to a serving platter. Sprinkle with chives and serve with hot gravy.

Turkey Porchetta

Ingredients

serves Serves 5 to 6, active time 1 1/2 hours, total time up to 2 days

• Kosher salt and freshly ground black pepper, plus 1/2 tablespoon whole black peppercorns
• 1/4 cup fresh sage leaves
• 4 medium cloves garlic
• 1/2 tablespoon whole fennel seeds
• 1/2 teaspoon red pepper flakes
• 1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), patted dry
• 2 tablespoons canola oil
• 1 quart low sodium homemade or store-bought chicken or turkey stock
• 1 small carrot, roughly chopped
• 1 large stalk celery, roughly chopped
• 1 medium onion, roughly choppped
• 2 bay leaves
• 2 tablespoons unsalted butter
• 2 tablespoons flour

Procedures

1. Combin 2 teaspoons kosher salt, whole black peppercorns, sage leaves, garlic, fennel seed, and red pepper flakes in the bowl of a food processors. Process until a rough paste is formed, scraping down sides as necessary, about 30 seconds.
   
2. Carefully remove skin from the turkey breast and lay it flat. Reserve the carcass for gravy. Using your hands and a boning knife, carefully remove the breast meat from the carcass. Set aside the tenderloins for another use. Follow the the slideshow here for step-by-step photos.
   
3. Lay one breast half on top of the turkey skin and butterfly the thicker end by cutting through it horizontally with a boning knife, leaving the last 1/2-inch intact, then folding out the flap. Repeat with the other breast half.
   
4. Make a series of parallel slashes at 1-inch intervals in the turkey meat cutting about 1/2-inch into the meat. Repeat with a second series or slashed perpendicular to the first. Rub the spice/herb mixture into the meat, making sure to get it into all of the cracks.
   
5. Carefully roll of the turkey meat into a tight cylinder, using the skin to completely enclose it. Tie the roast tightly with butcher's twine at 1-inch intervals, as well as once lengthwise. Transfer the roast to a wire rack set in a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate at least 6 hours and up to 2 days. Follow the the slideshow here for step-by-step photos.
   
6. While turkey rests, make the gravy. Roughly chop the carcass with poultry shears or a heavy cleaver. Heat 1 tablespoon canola oil in a large saucepan over high heat until shimmering. Add turkey carcass and cook, stirring occasionally, until well browned, about 8 minutes. Add carrots, celery, and onion, and cook, stirring frequently, until lightly browned, about 5 minutes longer. Add chicken stock, bay leaves, and enough water to barely cover bones. Bring to a boil, reduce to a simmer, and cook for 2 hours. Strain through a fine mesh strainer, discard solids, and spoon any fat off the surface. Return to a saucepan and simmer until reduced to about 3 cups.
   
7. Melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring with a whisk, until deep golden brown, about 3 minutes. Slowly whisk in turkey broth. Bring to a simmer to thicken lightly, then season with salt and pepper. Let cool and refrigerate until ready to use.
   
8. When ready to cook, adjust an oven rack to center position and preheat oven to 275°F. Season exterior of turkey lightly with salt and pepper. Heat remaining tablespoon canola oil in a large cast iron or stainless steel skillet over high heat until shimmering. Add turkey and cook, turning occasionally, until well-browned on all sides, about 8 minutes total. Transfer turkey to a wire rack set in a rimme baking sheet and transfer to oven. Roast until thickest part of turkey registers 145 to 150°F on an instant-read thermometer, about 2 hours. Remove from oven, transfer to cutting board, and let rest for 10 minutes. Meanwhile, reheat gravy. Snip off twine using poultry shears. Carve and serve with hot gravy.

Taiwanese Turkey Rice

The yin to many a Taiwanese dish's fierce yang, this soulful, rustic meal has earned island-wide yearnings for its delicate balance of fragrant seasonings.

Note: To prepare this dish using leftover Thanksgiving turkey meat, skip step 1 and substitute the raw turkey with 2 cups packed, pre-roasted turkey meat and 1/2 cup of its reserved drippings.

Ingredients

serves Serves 4 to 6, active time 45 minutes, total time 1 1/2 hours

• 2 pounds bone-in turkey pieces, such as the breast or legs, breasts cut through the bone into large chunk, legs divided into drumsticks and thighs
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup vegetable oil
• 2 shallots, thinly sliced
• 1/2 cup water
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 tablespoon sichuan peppercorns
• Fresh cilantro for garnish
• Steamed rice for serving

Procedures

1. Rub the turkey with 1/4 teaspoons each of the salt and white pepper. Choose a large pot with a lid, such as a Dutch oven, and place a steamer rack inside. Fill the pot with 2 cups of water. Place the turkey on a dish that fits inside the pot and sits atop the steamer rack. (In order to save the turkey drippings, the turkey should not be placed directly on a rack with holes.) Bring water to a boil, then reduce to a simmer and cover the pot. Steam the turkey until its internal temperature close to the bone reaches 180 degrees, about 30 minutes. Let cool. Reserve the juices and drippings.
   
2. Once the turkey meat has cooled, pull the meat into bite-size shreds by hand and discard the bones and skin.
   
3. Heat the vegetable oil in a small pot over medium-high heat until shimmering. Add the sliced shallots and cook, stirring, until golden brown, about 3 minutes. Transfer immediately to a paper towel-lined plate. Reserve the cooking oil.
   
4. Combine the shallot cooking oil with 1/2 cup of the reserved juices and drippings from the steamed turkey. Add the water, sugar, soy sauce, Sichuan peppercorns, and the remaining 1/4 teaspoons each of salt and white pepper. Add half of the fried shallots, saving the rest for garnish. Whisk mixture over medium heat to dissolve sugar. Bring to a gentle boil and simmer, uncovered until reduced by half, about 30 minutes. Strain sauce and discard solids.
   
5. To serve, scoop rice into individual serving bowls and top with a mound of the shredded turkey meat. Spoon the sauce over each bowl. Finish with the fried shallots and cilantro for garnish.

Turkey and Sage Cocktail

The extra kick of a high-proof bourbon is great up against the bold, woodsy sage in this cocktail. We used Wild Turkey 101, which offers caramel and vanilla notes that are an ideal match for pumpkin.

Note: I followed this recipe for pumpkin butter, but you could also use something store-bought and adjust the final drink for sweetness as needed.

Special equipment: cocktail shaker

Ingredients

serves makes 2 cocktails, active time 5 minutes, total time 5 minutes

• 20 fresh sage leaves
• 4 ounces Wild Turkey 101 Bourbon
• 2 tablespoons pumpkin butter (see note above)
• 1/2 ounce lemon juice, from one lemon
• 4 dashes angostura bitters

Procedures

1. Reserve two sage leaves for garnish and muddle the rest gently in a cocktail shaker.
   
2. Fill the shaker with ice. Add bourbon, pumpkin butter, lemon juice, and bitters. Shake until well-chilled, about 20 seconds.
   
3. Strain evenly into two coupe glasses and float a sage leaf on top of each drink.

Weeknight Turkey Bolognese

Ingredients

serves Serves 4, active time 45 minutes, total time 45 minutes

• 2 tablespoons olive oil
• 1 medium onion, diced (about 1 cup)
• Kosher salt and freshly ground black pepper
• 1 medium carrot, diced (about 2/3 cup)
• 2 stalks celery, diced (about 2/3 cup)
• 1 medium clove garlic, minced (about 1 teaspoon)
• Pinch of red chili flakes
• 1 pound ground turkey meat (see note above)
• ½ cup red wine
• 1 (28-oz) can whole peeled tomatoes
• 3 ½ cups homemade or store-bought low sodium chicken broth
• 1 pound spaghetti
• Splash of fish sauce
• ½ cup chopped fresh basil
• 1/2 cup grated Parmigianno-reggiano, plus more for serving

Procedures

1. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and a pinch of salt and cook until softened and translucent, about 5 minutes, then add the carrots, celery and chili flakes and cook until softened, about 4 minutes more. Add the garlic and cook until fragrant, about 30 seconds.
   
2. Add the meat, gently breaking it apart with a wooden spoon, and cook until no longer pink, 5 to 6 minutes, seasoning generously with salt and pepper. Add the wine and allow to simmer until reduced, making sure not to aggressively boil the meat, about 5 minutes.
   
3. Add the tomatoes, gently breaking apart the tomatoes as they soften with a wooden spoon or potato masher, then add the stock and raise the heat to maintain a vigorous boil. Add the pasta and cook according the package directions, until al dente. Finish with a splash of fish sauce, then season to taste with salt.
   
4. Stir in half the basil and cheese. Serve the spaghetti, sprinkling with more basil and cheese at the table.