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Roasted Turkey

Ingredients:

12-14 pound organic turkey, fresh or fully thawed, washed and dried thoroughly
Salt and freshly ground pepper
1 large onion, quartered
6 ribs of celery, roughly chopped
6 medium carrots, peeled and roughly chopped
3 oranges, quartered
6 whole star anise

1. Preheat oven to 350 degrees. Position oven rack on lower shelf.

2. Stuff turkey cavity with all ingredients and season cavity and skin liberally with salt and freshly ground pepper. Set a roasting rack inside a large roasting pan and place turkey on the roasting rack.

3. Roast turkey in oven, uncovered, for thirty minutes. Using a pastry brush, baste the turkey with approximately 1/3 of the marinade and carefully rotate the roasting pan 180 degrees.

4. Cook turkey additional thirty minutes. Baste with additional 1/3 of the marinade. Make sure to baste with the pan drippings as well, as this will help caramelize the skin. Rotate the roasting pan back to original position and close oven door.

5. After an additional thirty minutes, repeat basting process with remaining marinade and rotate the roasting pan.

6. Roast turkey for approximately thirty to forty-five minutes more, or until juices surrounding the thigh bone run clear. During this time, continue to baste turkey with pan drippings every fifteen minutes.

For marinade:

2 cups soy sauce
½ cup vegetable oil
1 cup honey
1 cup water
1 cup orange juice
2 tablespoons roasted garlic
1 fresh bay leaf or 2 dry
1 cinnamon stick
1 tablespoon whole black peppercorns
3 whole star anise
1 teaspoon coriander seed
Salt and freshly ground pepper

In a medium sauce pan, bring all ingredients to a boil. Reduce to a simmer and cook 10 minutes. Taste and season with salt and freshly ground pepper. Strain through a fine sieve and allow to cool completely.



Cranberry Relish:

Ingredients:

1 quart water
1 quart sugar
1 quart fresh or frozen cranberries
Spice pouch consisting of :
2 cinnamon sticks, 4 crushed juniper berries, 4 cloves, 1 tablespoon whole black peppercorns, ¼ teaspoon cayenne pepper, 4 star anise, 1 oz. freshly crushed ginger
1 orange, quartered
Salt and freshly ground pepper to taste

1. In a 4 quart sauce pan heat water over a medium flame. Slowly add sugar and stir until completely dissolved. Add orange and spice pouch, bring just to a boil and reduce heat to a simmer. Simmer 10 minutes.

2. Add the cranberries and continue to cook until they begin to “pop”. Immediately strain the cranberry mixture through a sieve set over a bowl, retaining all liquid.

3. Spread the cranberries out on a cookie sheet and allow heat to escape. Reduce reserved liquid by one half, add half the cranberries back to the reduced liquid and puree. Season with salt and freshly ground pepper to taste, and cool.

4. Incorporate remaining cranberries and place in refrigerator until ready to serve.



Vanilla Sweet Potato Puree

Ingredients:

6 medium sized sweet potatoes, peeled and cut into a medium dice
3 tablespoons maple syrup
2 fresh vanilla beans, split and scraped, pod reserved
½ pound unsalted butter, room temperature
Salt and freshly ground pepper to taste

1. In a medium mixing bowl, combine butter and scraped vanilla seeds. Mix well and set aside.

2. Place potatoes in a stock pot and cover with water. Bring to a boil, reduce heat to medium and cook potatoes until fork tender. Strain and cool just until steam escapes.

3. In a large mixing bowl, puree potatoes. Incorporate vanilla butter and maple syrup. Season with salt and freshly ground pepper.