Chef Dominic Orsini's Thanksgiving Menu
October 21, 2009
Heirloom Apple, Leek & Pumpernickel Bread Stuffing
Cider-Brined Turkey & Natural Jus
Garden Rainbow Chard with Crispy House Cured Pancetta
Twomey Russian River Valley Pinot Noir
Cider Brined Turkey
1 cup kosher salt
1 cup brown sugar
1 gallon apple cider
18 to 21-pound turkey, skin intact and deboned except for drumsticks
1 lb. melted butter for basting
4 ounces butter; soft
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley
1. Day 1: Mix salt and brown sugar with the cider. Brine is ready when the mixture is completely dissolved. Heat some of the cider to quicken the process, make sure it is cooled to room temperature before placing meat in. Let turkey sit in brine in the refrigerator overnight.
2. Day 2: This is an optional step. This will help dry out the skin so that when roasted the skin will become crispy. Remove turkey from brine and transfer breast side up to rack to drain completely, then pat dry. Transfer to the refrigerator and let sit overnight uncovered so the skin will dry out.
3. Day 3: Place the turkey in a large roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string.
4. Brush the turkey with melted butter and place in a 350 degree F oven and bake 15 minutes per pound. Once the turkey is a good color turn down the oven to 300 degrees and roast approximately 12 minutes per pound; or until the thickest part of the turkey had an internal temperature of 165 degrees.
5. Pull the turkey from the oven and let rest at least 30 minutes before carving.
6. After fully resting the turkey, some of the juices will seep out into the roasting pan. Pour off these juices into a small sauce pot and bring to a boil. Stir in the butter, lemon juice and parsley to make the jus; taste and season with pepper. The juice from the turkey will already be salty from the brine so no additional salt will be needed. Serve immediately
Heirloom Apple, Leek & Pumpernickel Bread Stuffing
6 cups pumpernickel bread, cut into cubes
3 large leeks (white and pale green parts only), washed and cut into 1-inch pieces
1 stick unsalted butter
2 celery ribs, sliced ¼ inch thick
1 teaspoon chopped thyme
2 Locally grown Heirloom Apples, like Arkansas Black or your favorite, peeled and cut into ½ inch cubes
1 cup heavy cream
½ cup chopped flat-leaf parsley
1. In a 300°F oven bake the bread cubes on a sheet pan until dried slightly, about 30 minutes. (Alternatively, leave out to dry at room temperature 8 to 24 hours.)
2. Pull from the oven and increase temperature to 400°F.
3. Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery covered, stirring occasionally, until softened, about 10 minutes. Be sure to give a brief stir every three minutes. Add the thyme, apples, 1 teaspoon salt and ½ teaspoon pepper and cook for an additional 5 minutes.
4. Transfer to a bowl and toss with bread, cream, parsley, ½ teaspoon salt and ½ teaspoon pepper. Spread in a 2 ½ to 3-quart shallow baking dish.
5. Bake uncovered until heated through and top is golden, about 30 minutes. Serve immediately.
Garden Rainbow Chard with Crispy House Cured Pancetta3 tablespoons extra-virgin olive oil
3 ounces pancetta, finely diced
3 garlic cloves, thinly sliced
3/4 teaspoon chopped rosemary
2 pounds rainbow chard, stems and leaves separated, cut stems and inner ribs into ½ -inch pieces, leaves cut into 1-inch ribbons
Salt and freshly ground pepper
2 teaspoons red wine vinegar
1. Heat the oil in a large deep skillet. Add the pancetta, garlic and rosemary and cook over moderately high heat until the garlic is softened, about 2 minutes.
2. Add the chard stems and cook, stirring occasionally, until crisp-tender and lightly browned, about 7 minutes. Add the chard leaves, season with salt and pepper and cook, tossing until wilted, about 5 minutes.
3. Stir in the vinegar, toss to coat and serve.