3 Remove turkey and marinade from refrigerator 2 hours before cooking. Preheat oven to 400 F (200 C)—use convection setting if you have it. Brush turkey with butter, place in oven and turn heat down to 350 F (175 C). Roast for 13 to 15 minutes per pound, or until a thermometer inserted into thickest part of leg reads 165 F (74 C). After 1 hour of roasting, baste turkey with marinade every 30 minutes. Rotate pan after 2½ hours. Cover breast with foil if it browns too quickly. 4 Remove turkey from oven, tent with foil and let rest for 30 minutes to 1 hour before serving. Strain juices and remove excess fat, then serve jus with turkey. Serves 10 to 12 PAIRS WITH
DAY 1 1 Make a rub. In a food processor, blend 2 tsp (10 ml) salt, 1 tsp (5 ml) pepper, 6 sprigs thyme leaves, sage and garlic until
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herbs are finely chopped. Set aside. 2 In a small saucepan, melt 2 tbsp (30 ml) butter. Set aside.
3 Remove tenders from breast and keep for another use. Using a sharp knife, butterfly thick side of 1 breast and fold cut piece outwards so it lies flat. Repeat on other side. 4 Score entire breast halfway through thickness of meat, making cuts 1-in (2.5 cm) apart. Repeat with second set of cuts perpendicular to first. 5 On counter, lay out a piece of foil double the size of breast. Sprinkle rub evenly over breast and rub into meat. Drizzle melted butter evenly overtop. 6 Carefully roll meat into a tight cylinder. Place cylinder on foil and wrap it up, then 7 The next day, remove turkey from refrigerator and let sit at room temperature for 1 hour. Preheat oven to 350 F (175 C). Remove plastic wrap from turkey (leave foil on), place on a baking sheet and bake until internal temperature reaches 165 F (74 C), about 1½ to 2 hours. Remove from oven and cool to room temperature, then transfer to refrigerator and chill completely, preferably overnight. 8 In a food processor, finely chop hydrated mushrooms and button mushrooms. 9 In a large saucepan over medium heat, melt remaining 2 tbsp (30 ml) butter with olive oil. Sweat leeks until soft. Add chopped mushrooms and remaining 1 tsp (5 ml) salt, 1 tsp (5 ml) pepper and 2 sprigs thyme leaves. Cook until mushrooms have released all their juices. Add liquid from hydrating mushrooms, avoiding any grit. Continue cooking, stirring occasionally, until all liquid has evaporated and mushrooms have slightly browned. Transfer to a container and cool, then place in refrigerator until cold. DAY 3 10 Remove foil from turkey, dry with paper towel and set aside at room temperature. 11 In a medium bowl, mix mushrooms with eggs and bread crumbs and set aside. 12 In a separate bowl, mix egg yolks with cream and set aside. This is your egg wash. 13 Dust counter with flour and lay out 1 package of puff pastry, dusting with more flour and rolling it out if necessary so it is large enough to roll turkey in. Brush with egg wash. 14 Lay prosciutto on half the pastry. Spread mushrooms over prosciutto. Place turkey on 1 side of pastry and roll it up in pastry. Tuck pastry underneath and place on a parchment- lined baking sheet. Place in refrigerator. wrap tightly in plastic wrap. Place in refrigerator overnight, up to 24 hours. DAY 2
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ASIAN WHOLE TURKEY WITH ORANGE FIVE‑SPICE SOY ½ cup (125 ml) light soy sauce ½ cup (125 ml) dark soy sauce ¼ cup (60 ml) char siu sauce ¼ cup (60 ml) fresh orange juice ¼ small orange, zest only, peeled with a vegetable peeler 6 black peppercorns 1 dried or fresh bay leaf 1 tsp (5 ml) five-spice powder 8 cloves garlic, crushed, divided 3 green onions, cut into thirds 8 × 1-in (2.5 cm) slices fresh ginger, divided 12 to 14 lbs (5.4 to 6.3 kg) whole turkey 1 In a small saucepan, combine soy sauces, char siu sauce, orange juice, zest, peppercorns, bay leaf, five-spice powder, 3 cloves garlic, green onions and 4 pieces ginger. Bring to a boil over medium-high heat, then turn heat to low and simmer for 10 minutes. Cool, strain and discard solids. 2 Dry turkey with paper towel. Salt cavity, then stuff with onions and remaining garlic and ginger. Truss legs and tuck wings under body. Place on a V-shaped roasting rack on a baking sheet or in a roasting pan and rub with ¼ cup (60 ml) soy marinade. Refrigerate, uncovered, overnight. 2 tsp (10 ml) kosher salt 1 yellow onion, quartered 2 tbsp (30 ml) butter, melted
TURKEY WELLINGTON 3 tsp (15 ml) kosher salt, divided 2 tsp (10 ml) freshly ground black pepper, divided 8 sprigs fresh thyme, leaves only, divided ¼ cup (60 ml) fresh sage leaves, finely chopped 4 cloves garlic, minced 4 tbsp (60 ml) unsalted butter, divided 1 whole turkey breast (about 4 lbs/1.8 kg), ½ oz (15 g) dried mushrooms, hydrated according to package instructions, liquid reserved 1 lb (450 g) button mushrooms 2 tbsp (30 ml) extra-virgin olive oil 1 medium leek, white part only, finely chopped 2 eggs 1 cup (250 ml) bread crumbs 4 egg yolks skinless, deboned and kept whole (breast still connected in middle) 2 × 14 oz (398 g) packages frozen all-butter puff pastry, thawed according to package directions 4 oz (110 g) sliced prosciutto cranberry sauce and gravy, to serve ¼ cup (60 ml) whipping cream all-purpose flour, for dusting
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