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ISO of Small Turkeys in OC


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ISO of Small Turkeys in OC

vlad | Nov 23, 2008 10:16 AM

Found a recipe that calls for using a dutch oven to par-poach a turkey. To do so, I will have to find a bird that will fit into my dutch oven. Any tips on where I can find a 7-10 lb bird? TIA.

Recipe from here:

Joël Robuchon's Roast Turkey

Serves 8-10
Preparation: 15 minutes
Cooking: 2 hours and 10 minutes for the roast plus about 20 minutes for the gravy

1 free-range turkey, 8-10 pounds*, with giblets and neck, wing tips removed and reserved
4 tablespoons unsalted butter
1 large onion, peeled and halved
1 carrot, peeled
1 bouquet garni (2 sprigs fresh thyme, 1 bay leaf, 6 stems parsley and 2 sprigs chervil, wrapped and tied in a leek leaf, if possible)
1 whole clove
1 quart chicken or turkey broth (homemade or prepared)
Salt and freshly ground black pepper

* Remove the turkey and the butter from the refrigerator 1 hour in advance.

* Put the turkey into a large Dutch oven and add the onion, carrot, bouquet garni, clove, neck (cut in half), giblets and wing tips. Pour the broth over and cover the pot with aluminum foil. Put the lid on top (if it doesn't fit, just make sure the foil is very snug around the rim) and cook over low heat for 35 minutes.

* Remove the turkey from the pot of broth and put it on a deep platter. With a skimmer or slotted spoon, remove the vegetables and giblets to the platter, too. Pour most of the broth into a small saucepan, leaving just a little in the large pot.

* Using a bulb baster, siphon off all but 1/2 cup of the liquid from the bottom of the pot and put it in medium saucepan.

* Spread the softened butter all over the turkey, adding any extra to the pot. Season the turkey with salt and pepper. To keep them from burning, wrap the ends of the drumsticks with aluminum foil. Turn the turkey on its side.

* Put the turkey, uncovered, into the oven. Set the oven temperature to 400 degrees (the oven should not be preheated) and cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees, about 1 hour and 40 minutes. Start by roasting the turkey for 40 minutes on the first side, then 40 minutes on the second side, 10 minutes on its back, and finally 10 minutes on its breast, turning the turkey with sturdy tongs. Baste the turkey with its cooking juices at least once every 30 minutes.

* When you turn the turkey on its back (after 1 hour and 20 minutes), begin to prepare the sauce: Bring the small saucepan to a boil and simmer for 20-25 minutes, or until the turkey comes out of the oven.

* When the turkey is cooked, remove it to a platter. Put the vegetables on the serving platter, but discard the clove and the bouquet garni. You can eat the roasted giblets if you like or save them to make broth.

* Spoon as much fat out of the turkey pot as possible. Keep the brown cooking juices. Pour the broth from the small saucepan into the large pot and boil for 10 minutes. Put this sauce through a fine strainer and serve it on top of the carved turkey or on the side in a sauceboat.

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