Celebrity chef Maroun Chedid prepares a succulent holiday turkey with all the trimmings at the new Maroun Chedid Cooking Academy in Beirut.
INGREDIENTS |
- 5.5 kg turkey
- 10 g salt
- 5 g black pepper
- 5 g French thyme
- 2 g cinnamon sticks
- 1 g bay leaves
- 1 g star anise
- 160 ml white wine
- 1000 g chicken stock
- 150 g mirepoix (below)
- 150 g orange butter (below)
MIREPOIX
- 100 g medium-diced onion
- 50 g medium-diced carrot
- 30 g medium diced celery
- 50 g medium-diced leek
- 20 g garlic clove
- 1 rosemary sprig
- 1 sage sprig
- 4 orange slices
ORANGE BUTTER
- 1kg butter room temperature
- 20 g sage leaves
- 15 g orange zest
- 10 g French thyme leaves
- 10 g Tabasco
- 50 ml Grand Marnier
- 50 ml Red Porto
- 10 g minced garlic
- 150 ml orange reduction
- 10 g salt
- 2 g white pepper
- 10 g basil chiffonade leaves
PREPARATION |
1. Season the turkey with salt and black pepper.
2. Put in a roasting pan and fill it with mirepoix, French thyme, cinnamon sticks, bay leaves and star anise from inside and outside.
3. Spread the orange butter all over the turkey.
4. Cross the turkey’s legs and tie with kitchen twine.
5. Cook it in a 180°C preheated oven for 45 minutes. Add the wine and cook for 20 minutes.
6. Add the stock and keep cooking it in the oven for 1 hour, basting it every 15 minutes with the stock.
1. Sauté the mushrooms with olive oil, garlic, salt, pepper and French thyme.
2. Sauté the broccoli with butter, salt and pepper.
3. Sauté each ingredient with butter, salt and pepper.
4. Sauté the potatoes and onions with butter, salt, pepper, rosemary, French thyme and olive oil.
5. Sauté the sweet potatoes with butter, salt and pepper. Spread over honey and bake in the oven for 10 minutes.
INGREDIENTS |
Caramel for chestnuts
Makes 300g
- 50g sugar
- 50g brown sugar
- 75ml red wine
- 35ml Red Porto
- 100g veal juice
- 6 pcs star anise
- 6 pcs cinnamon sticks
- 60g butter knobs
Caramelized Chestnuts
Makes 450g
- 400g or 36 chestnuts
- 50g caramel for chestnuts
- 1g star anise
- 1g cinnamon stick
Chestnut Sauce
Makes 1200g
- 600g demi-glace
- 600g veal jus
- 150 ml red wine reduction
- 200g chopped caramelized chestnuts
- 5g salt
- 1g black pepper
- 10g truffle paste
- 30g cornflour
- 50g butter knobs
- 10ml truffle oil
For the Sautéed Vegetables
1. Place the sugar and brown sugar in a pan, till you have a caramel.
2. Add red wine, red porto and veal juice, then mix till well incorporated.
3. Add star anise and cinnamon sticks, then boil for 30 minutes.
4. Take off heat, add the butter and mix.
To caramelize the chestnuts:
Put the chestnuts, caramel, star anise and cinnamon in a pot and cook on low heat for 25 minutes.
For the Chestnut Sauce:
1. Mix veal juice and demi-glace together then put on heat.
2. Add red wine reduction and chestnuts; boil for 20 minutes on low heat.
3. Add truffle cream, salt and black pepper.
4. Thicken with cornflour.
5. Add butter then truffle oil.
