Turkey In Walnut Sauce Recipes

Steps:

• Remove giblets from the turkey cavity and discard or reserve for another use. Pat the turkey dry using paper towels. Rub the turkey all over with 1/2 teaspoon salt per pound of turkey. Tuck the sage sprigs inside the turkey cavity.
• Set the turkey on a baking sheet, breast-side up. Place in the refrigerator, uncovered, for at least 4 hours and up to 6 hours to dry out the skin (this will help it crisp when it roasts).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature, 1 1/2 to 2 hours.
• Heat the oven to 450 degrees. Pour the rice cooking liquid or stock into a large roasting pan and add the leeks. Place a roasting rack on top, then transfer the turkey to the roasting rack, breast-side up, and tuck the wings underneath. Brush the exposed turkey generously with the oil. Transfer to the oven and roast, 30 minutes. Baste the turkey with the pan juices, adding rice cooking liquid or stock as needed to make sure there is a 1/2-inch layer of liquid at the bottom of the pan.
• Reduce the oven temperature to 350 degrees and continue roasting, basting every 30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 1 to 1 1/2 hours. If the skin begins to darken too much, tent the turkey loosely with aluminum foil. Brush 1/4 cup maple syrup over the turkey. Transfer turkey to a cutting board to rest for 30 minutes before carving.
• Transfer 3/4 cup of the turkey pan juices to a heavy-bottomed saucepan. Add the raspberries or blackberries, cranberries and the mint to the saucepan, stir with a wooden spoon to combine, and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the cranberries have popped open, the raspberries have fallen apart and the liquid is thick enough to coat the back of a spoon, 10 to 12 minutes. Stir in the remaining 1/4 cup maple syrup, then add maple syrup and mint according to taste.
• Carve the turkey. Smear some berry sauce on each plate. Top with the leeks then the turkey. Garnish with walnuts and pea shoots or microgreens, and pass more berry sauce alongside.

Steps:

• Rinse the turkey pieces and pat dry. Bring 4 quarts of water to a boil in a large pot, along with the onion, carrots, bay leaves, parsley, and salt and pepper. Simmer gently for 20 minutes. Add the turkey pieces and simmer for another 35 to 45 minutes, just until done. Turn off heat, and let turkey cool in the cooking liquid. Discard the skin and bones, shred meat into bite-sized pieces, and reserve. Strain turkey stock and reserve.
• Infuse the walnut oil with the paprika by heating the oil in a small saucepan until warm and stirring in the paprika. Leave mixture in a warm area near the stove.
• Prepare the walnut sauce: Soak the bread in a little milk until soft, then squeeze it dry and set aside. Grind walnuts in a food processor or blender until fine. Place in a large bowl, and crumble the bread over the walnuts. Add the garlic, onion, paprika, cayenne, salt, and 2 cups of the strained turkey stock. Mix well, and then process in batches in food processor or blender until smooth. Adjust seasonings, adding more stock if necessary to thin sauce.
• Mix half of the sauce with the shredded turkey. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Garnish with the walnut halves, and drizzle the walnut-paprika oil over the top. Serve room temperature.

Steps:

• Preheat oven to 375 degrees. Combine the ingredients for the turkey broth and simmer for one hour. Strain and reserve the broth. Wipe the turkey inside and out with paper towels and set aside.
• Saute the sausage meat over medium heat, separating it with a fork. Drain off the fat and put the sausage meat into a mixing bowl. Meanwhile, soak the bread and the milk in a small bowl. Simmer the prunes in the wine for 20 minutes, covered. Set aside.
• With a paper towel, wipe out the frying pan in which you sauteed the sausage. Add the butter and oil and cook the onion, garlic and celery until soft. Sprinkle with thyme, salt and pepper and add to the sausage meat with the parsley and walnuts.
• Drain the bread from the milk, squeeze it and add it to the sausage meat. Add the prunes with their cooking juices and mix thoroughly.
• Season both cavities in the turkey with salt and pepper and fill with the stuffing. Truss with skewers or needle and thread. Tie legs together and tuck in wings. Place turkey breast-side-up in roasting pan. Brush generously with melted butter and place the bacon strips on top. Cover breast with foil.
• Roast turkey two hours, basting every 30 minutes with pan drippings. Uncover and continue roasting for one to two hours longer, depending on size of turkey, until a thermometer inserted into the thickest part of the thigh registers 170 degrees.
• Place turkey on a serving dish and cover loosely with foil. Pour the fat from the roasting pan. Add two cups turkey broth to the pan and bring to boil, scraping up any cooked particles. Add the wine and bring to boil, stirring. Reduce to one-and-a-half cups. Season with salt and pepper and serve separately in a warm sauce boat.