Deconstructed Heritage Turkey with Roasted Breasts & Braised Legs

Ingredients:

Cut the legs and wings off of the turkey; separate the drumsticks and thighs. Using poultry shears, remove the backbone. (We love to use the wings, neck and backbone to make stock!) Set the breast, thighs and drumsticks on a rimmed baking sheet and sprinkle with salt. Cover and

refrigerate for at least 8 hours (up to 24 hours). Let meat come to room temperature before cooking (1-2 hours).

Directions:1. Rinse the turkey parts and pat dry. Separate breast from thighs and

drumsticks. Spread half of the butter under the turkey breast skin & tuck in the sage and thyme. Spread the remaining butter over the skin and set aside.

2. On the stovetop heat the olive oil in a large braising pot. Add the thighs and drumsticks and cook over medium heat until well-browned all over (about 15 minutes). Transfer to a platter and set aside. Add gar-lic, celery, carrot and onion to the pot. Cover and cook over medium heat, stirring occasionally, until the vegetables just begin to soften (about 5 minutes). Stir in the tomato paste and wine and reduce liquid by half. Preheat oven to 350°F.

3. In a large oven-proof skillet, sear turkey breasts, skin side down, over medium heat until browned (about 12 minutes). Flip breasts and transfer skillet to the oven. Roast about one hour.

4. Meanwhile, return the thighs and drumsticks to reduced liquid and add 4 cups of turkey broth. Cover and cook over low heat until the meat is tender (about 1½ hours).

5. When breasts are done (an instant-read thermometer inserted in the thickest part of the meat will registers 150°F) transfer meat to a cutting board and let rest for 15-30 minutes. Add the remaining 2 cups of turkey stock to the skillet and bring to a boil. De-glaze by loosening any drippings from bottom of skillet.

6. Once thighs and drumsticks are done, transfer meat to a large platter; strain the braising liquid through a fine-meshed sieve and save.

7. To make gravy bring reserved braising liquid to a boil and reduce to about 3 cups (about 10 minutes). Add breast drippings and stir. To thicken gravy: in a small bowl, whisk together flour and ¼ cup of water. Add flour and water mixture and whisk until thickened (about 5 minutes). Season with salt and pepper, and transfer to a gravy boat.

8. Carve the turkey breast and arrange on a platter. To reheat thighs and leg meat, remove the bones from the thighs and slice meat ½ inch thick. Place thigh meat and drumsticks on a roasting pan, cover with foil and heat at 350°F until warm. Arrange the dark meat alongside and serve warm with gravy.

Roast Heritage Turkeyfrom Chef Dan Barber of Stone Barns at Blue Hill, NY

You will need: one Heritage Turkey, 1 stick softened butter, 1 tablespoon Kosher Salt, and 1 teaspoon fresh black pepper.

1. Mix butter, salt & pepper. 2. Preheat oven to 475°F.3. Let turkey come to room temperature. Carefully separate skin from

the breast meat and rub with softened butter, salt & pepper mixture onto breast beneath the skin.

4. Set the turkey, breast side up, on the rack of a large roasting pan. Tie the legs together with kitchen string. Roast for 20 minutes.

5. Lower the oven temperature to 350°F and cover turkey loosely with tin foil. Roast until the thermometer inserted into the inner thigh registers 150°F (2 to 3 hours, depending on turkey size).

6. Transfer turkey to cutting board. Let stand for at least 45 minutes to cool down. Remove legs and thighs, careful to not take too much skin with you.

7. Place legs and thighs, skin side up, back in roasting pan and continue cooking 40-45 minutes or until juices run clear. Separately slice breast and thigh and plate while still warm.

NOTE: If you aren’t comfortable breaking down a turkey, you can prepare these recipes using a 7-pound turkey breast on the bone, plus 5 pounds of

turkey drumsticks and/or thighs.

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12-20 lb Heritage TurkeyTbsp kosher salt, plus more for seasoningTbsp extra-virgin olive oilcloves garlic, halvedribs celery, cut into 2-inch pieceswhole carrot, peeled and cut into 2-inch pieceswhole onion, slicedTbsp tomato pastecup dry white winecups turkey broth or low-sodium brothTbsp unsalted buttersage leavesthyme sprigscup all-purpose flourfreshly ground black pepper

Why heritage? Heritage breeds are the animal equivalent of heirloom tomatoes: un-hybridized varieties that developed through natural selection rather than human intervention. Unlike commercial turkeys, heritage birds are intensely flavorful on their own like a good chicken or game bird — and require little added flavoring. Heritage birds typically have a humped breast bone, and the bird will be somewhat lean. Because of heritage turkeys’ unique breast-to-leg ratio, the breast will reach doneness before the legs and thighs.

Bi-Rite’s Prepared Food Reheating InstructionsAluminum Alloy Container - The containers that many of our holiday offerings come in are not only oven safe, but microwave safe as well (except the lid). We love these because you can go directly from the oven to the table in the same container! Oven times may vary based on oven

type and amount of food. When microwaving, stir food after 2-3 minutes.

Whole Roasted Diestel Ranch Turkey Diestel Ranch turkeys are fully cooked and ready to heat and serve. Remove from the refrigerator 1-2 hours before reheating to allow to come to room temperature. OVEN: Remove packaging and place turkey in a roasting pan and roast at 325°F for 1-1¼ hours, or until heated through. Using a meat thermometer, heat your turkey to an internal temperature of 145°F. A light pinkish color near the bone is natural in the Diestel turkey. It is not a sign of being undercooked.

House-Roasted Diestel Ranch Turkey Breast Remove from the refrigerator 1-2 hours before reheating to allow to come to room temperature. OVEN: Place turkey in a shallow baking dish and pour ¼ - ½ cup of poultry broth over the turkey. Cover tightly with foil and reheat at 325°F until heated through (20-40 minutes).

Braised Brisket Remove from the refrigerator 1-2 hours before reheating to allow to come to room temperature. OVEN: Reheat the brisket with its broth at 350°F in a tightly covered casserole dish, until heated through (30 min-1 hr, depending on size.)

Roasted Leg of Lamb Remove from the refrigerator 1-2 hours before reheating to allow to come to room temperature. OVEN: Place the lamb in a tightly covered casserole dish with ½ cup of any broth. Heat at 350°F until warm (20-40 minutes).

Stuffing Reheat in oven to obtain a crispy crust and moist interior. OVEN: If not using our aluminum alloy container, transfer stuffing to a 2-inch deep casserole dish. Dot the top of stuffing with butter, and heat at 400°F until heated through. The top should be crispy and golden.

Potato Latkes Build a simple but amazing first course, by topping our potato latkes with our House-Smoked Salmon, Cowgirl Creamery crème fraiche, minced chives.OVEN: Place on a lightly-oiled baking sheet and reheat at 400°F until hot and crispy (about 25-30 minutes).

Bi-Rite Apple Pie Allow pie to come to room temperature for two hours. We love it paired with our Salted Caramel Ice Cream!OVEN: Reheat at 325°F until warm (20-25 minutes)

Mashed Potatoes / Sweet Potato MashOVEN: In an oven safe serving dish, cover with foil, and heat at 350°F until hot. MICROWAVE : In a microwave safe serving dish, heat on medium for 4-6 minutes or until hot. Stir after 2-3 minutes.

Vegetable SidesOVEN: In an oven safe dish, top with a few pats of butter or drizzle with extra virgin olive oil and roast at 400°F until hot. STOVETOP: Heat butter or extra virgin olive oil in a pan and sauté over medium/low heat until hot. MICROWAVE: Heat on high in a microwave safe container for 3-5 minutes, or until hot.

Green Bean CasseroleOVEN: In an oven safe dish, heat uncovered at 350°F until bubbly and top is crispy (about 30-40 minutes). MICROWAVE: In a microwave safe dish, heat uncovered on high for 4-6 minutes until heated through. Stir after 2-3 minutes.

SoupsSTOVETOP: In a sauce pan, heat soup over medium/low heat, allowing to gently simmer, never boil. Stir every few minutes to avoid potential scorching or burning. MICROWAVE: In a microwave safe soup tureen or bowl, heat on high 3-5 minutes, or until hot. Stir every 2-3 minutes.

GravySTOVETOP: In a sauce pan, heat over medium/low heat stirring often. Once hot, adjust to desired thickness using water, broth (use vegetable broth with the vegetarian gravy), or strained pan drippings from your roasted turkey. MICROWAVE: In a microwave safe serving tureen or bowl, heat on high for 3-5 minutes, or until hot. Adjust to desired thickness using water, broth (use vegetable broth with the vegetarian gravy), or strained pan drippings from your roasted turkey.

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Grocery O Baking Powder & Baking Soda O Bi-Rite Creamery Pie Dough O Bi-Rite Creamery Puff Pastry O Brining Mix O Butter O Cheese for the table O Chestnuts (cooked or raw) O Corn Meal / Cornbread Mix O Corn Starch O Heavy Cream O Crème Fraîche O Croutons / Breadcrumbs O Dried Fruits (Cranberries, Currants, Dates, Apricots) O Dressing / Stuffing Mix O Eggnog O Extra Virgin Olive Oil O Fresh Black Pepper O Flour O Fresh Bread O Frozen Pie Shells O House-Made Broth O Kosher and/or sea salt O Maple Syrup & Molasses O Nuts (Pecans, Walnuts) O Organic Canned Pumpkin O Pumpkin Pie Mix O Spices (Cinnamon, Allspice, Clove, Nutmeg) O Sugar (Granulated, Powdered, Brown) O Vegetable Shortening

Seafood O Dungeness Crab & Lobster O House-Smoked Salmon O Oysters & Caviar O Shrimp with Cocktail Sauce

Meat O Beef (Brisket, Prime Rib, Tenderloin) O Ham (bone-in, boneless or spiral) O Fresh Whole Goose or Duck O House-Made Patés O House-Made Sausage O Fresh Turkey

Produce O Apples O Brussels Sprouts O Carrots / Parsnips O Fresh Cranberries O Garlic / Shallots O Green Beans O Fresh Herbs (parsley, sage, savory & thyme) O Fresh Horseradish O Mushrooms (wild & domestic)

O Pearl / Yellow Onions O Oranges O Russet Potatoes O Sweet Potatoes O Rutabagas / Turnips O Seasonal Squash (Butternut, Acorn, Sugar Pie Pumpkins) O Fresh Truffles (white & black)

Wine & Spirits O Armagnac / Calvados O Brandy / Cognac / Bourbon O Marsala / Madeira O Sherry / Port

Essential Tools O Aluminum Baking Pan O Aluminum Foil O Cheesecloth O Cheese Knife Set (soft, semi firm, hard) O Crab and Lobster Cracker O Instant Read Thermometer O Heat-resistant rubber spatula O Micro plane O Mother of Pearl Spoon (for caviar) O Parchment Paper O Shallow Baking Dishes O Sharp knives O Truffle Slicer O Turkey Baster O Turkey Brining Bag O Turkey Roasting Pan O Trussing Essentials (skewers, & twine) O Vegetable peeler O Wine key

Holiday Pantry & Essential Tools

Servings Calculator a Guide for Planning

IF YOU'RE SERVING

Hors d'Oeuvres

Dips & Spreads

Cheese

Soup

Turkey (raw)

Turkey with Leftovers

Potatoes & Stuffings

Vegetable Sides

Gravy

Wine

SUGGESTION PER PERSON

5 pieces

¼ cup

2 ounces

1-1½ cups

1-1½ pounds

1¾ pounds

1½ pounds

1 cup

⅓ cup

½-1 bottle

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Zinfandel Braised Beef BrisketLet meat come to room temperature before cooking. Serves 6-8.

Ingredients

Directions1. Preheat oven to 325°F2. In a bowl, combine garlic, salt, thyme, rosemary, and plenty of

freshly cracked black pepper. 3. Drizzle the brisket liberally with olive oil and rub the rosemary,

garlic and thyme mixture all over the meat. 4. Add 4 tablespoons olive oil to a braising pot over medium/high heat.

Sear the brisket on both sides until a nice crust has formed, being careful not to burn. Carefully remove from the pot and set aside. Add the carrots, celery and onion and cook until browned. Add the brisket back to the pot - nestling it amongst the vegetables. Add the tomatoes, red wine, and bay leaf, then cover and braise in the oven for 3 hours or until the brisket is tender.

5. Carefully move the brisket to a cutting board and save drippings. Let rest for 30-40 minutes before serving. Slice brisket across the grain and serve with pan sauce. See Prime Rib recipe for pan sauce.

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lbs beef brisket, first-cut 28 oz can of whole, peeled San Marzano tomatoes (crushed)bottle CA Zinfandel or fruity Syrah wine celery stalk, cut into 2” piecescarrots, cut into 2” piecesyellow onions, quarteredlarge garlic cloves, coarsley choppedsprigs fresh rosemary, leaves onlysprigs fresh thyme, leaves onlybay leafTbsp extra-virgin olive oil, plus moreKosher saltBlack pepper, coarsely ground

How to Reheat HamLet meat come to room temperature before cooking. For extra classic flavor, stud the ham with cloves and pepper-

corns before cooking!

1. Preheat oven to 325°F.2. Place ham on a rack in a baking pan. Pour 1-2 cups water in

bottom of pan. Cover tightly with foil.3. Cook ham slowly until internal temp reaches 135° F . Check

by inserting a meat thermometer in thickest part of meat. • 15-18 min. per pound for whole, bone-in ham. • 18-20 min. per pound for half, bone-in and boneless

hams. 4. If applying a glaze, unwrap ham, cover with glaze and

roast an additional 15-20 minutes at 400°F until glaze is burnished.

Chef Guy's Ham Glaze — Mix 2 cups brown sugar, 2 Tbsp Dijon mustard and ¾ cups bourbon in a small sauce

pan over low heat until smooth.

How to Clean Cooked Crab1. Lay the crab belly side up on a cutting board with the face

closest to you. With your hands or the tip of a knife, lift off the triangular piece of shell at the tail of the crab (the apron) and discard.

2. Pick up the crab by placing your thumb in the hole where the apron was, and pull to remove the top shell (carapace) from the rest of the body. Discard.

3. Place the crab belly side down on the cutting board, with the tail closest to you. Remove the gills from the body and discard. Break off and discard the mouthpiece (the mandibles).

4. Clean off any remaining fragments of shell, by rinsing under cold water.

5. Turn the crab over and cut in half from face to tail through the middle of the body. If smaller pieces are desired, slice between the legs, making sure to cut all the way through the body.

6. Use seafood crackers to crack open the claws, legs, and body.

Moroccan Style Bone-in Leg of LambLet meat come to room temperature before cooking. Serves 8.

You will need 8-9 lbs bone-in leg of lamb.Moroccan Marinade Ingredients

The night before• Score the lamb in a diamond pattern with ¼ inch-deep

cuts, about 2 inches apart. Season liberally with salt and pepper, and place in a roasting pan with scored side up.

• In a bowl, mix marinade ingredients together and pour over lamb, massaging into the meat. Cover pan with aluminum foil and marinate overnight.

Directions Remove from refrigerator 1-2 hours before cooking.1. Preheat oven to 350°F. 2. Place the lamb on the middle rack of the oven and roast,

basting with pan juices every ½ hour. The meat is done when a thermometer inserted into thickest section reads 130°F (about 2-2½ hours). Remove from oven, tent loosely with foil, and let rest for 30 minutes before carving into 1/4”-1/2” thick slices.

For Boneless Leg of Lamb: Simply follow the same process, and reduce your cook time by 20-30 minutes, depending

on desired doneness. Allow 20-25 minutes of cook time for every pound of meat, for medium-rare/medium.

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filets of anchovy, very finely mincedcup extra virgin olive oilcup lemon juiceTbsp harissa pasteTbsp kosher saltTbsp minced garlicTbsp lemon zest, finely gratedTbsp toasted, ground corianderTbsp toasted, ground cuminSalt & Pepper for seasoning meat

We love this with a simple herbed Greek yogurt sauce: just combine

yogurt, lemon juice & zest,

chopped parsley & dill!

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How to Cook Turkey T R A D I T I O N A L , B R O A D -B R E A S T E D

Let turkey come to room temperature before cooking (1-2 hours).

1. Preheat oven to 325°F.

2. Free legs from plastic truss, remove neck and giblets from the body cavity and rinse the bird with cold water. Pat cavity and body dry with a paper towel.

3. Rub body and neck cavity with salt if desired, and stuff loosely.

4. Truss turkey by using trussing skewers to fasten the loose flap of skin over the neck cavity. Secure legs again by holding the drum-sticks together, lift the ring and pull it over the drumsticks. To remove the truss, lift the ring and pull it up and over the end of the drumstick.

5. Spread Turkey Butter Rub or a mixture of your favorite herbs and spices over exterior of turkey.

6. Place turkey in a roasting pan, breast side up, and pour 2 cups of water in bottom of pan. Place in oven and roast uncovered until skin is a rich, golden brown.

7. Turkey is done when a meat thermometer inserted into the joint between the leg and breast reads 155°F - 160°. Remove from oven and let stand 30 minutes before carving.

Turkey Roasting ChartW E I G H T R O A S T F O R C H E C K T E M P

6-10 lbs 2 hrs 1½ hrs10-12 lbs 3 - 3¼ hrs 2½ hrs

12-14 lbs 3¼ - 3½ hrs 2½ hrs

14-16 lbs 3½ - 3¾ hrs 2¾ hrs

16-18 lbs 3¾ - 4 hrs 3 hrs18-20 lbs 4 - 4½ hrs 3¼ hrs20-22 lbs 4½ - 5 hrs 3¾ hrs

22-24 lbs 5 - 5½ hrs 4 hrs24-26 lbs 5½ - 5¾ hrs 4¾ hrs

S ave the fat! Put excess fat trimmings in a heavy bottomed pan with ½ cup water. Simmer over medium heat until skin is crispy and has released all its fat

(about one hour). Strain fat through a sieve and store in sealed jar in refrigerator or freezer for future use. We love sautéing potatoes in goose or duck fat.

How to Cook GooseLet goose come to room temperature before cooking. (1-2 hours)

1. Preheat oven to 325°F.2. Pat goose dry with a paper towel, inside and out. Remove fat from in-

side cavity. Cut off flaps of fat surrounding cavity opening and neck; re-serve for rendering.

3. Gently score skin by making shallow cuts in a diamond pattern (think per-fect grill marks). Avoid piercing the meat.

4. Rub entire duck generously with salt and spice mixture. Stuff cavity with aromatics: thyme, rosemary, parsley, cinnamon, clove, or citrus.

5. Place goose on a rack in a large roasting pan, breast side up. Tie legs to-gether and tuck wings underneath.

6. Roast breast side up, until a thermometer inserted into the thigh reaches 165°F (about 2 - 2½ hours).

7. If using a glaze, remove goose from oven when its internal temp is 150°F. Turn oven up to 400°F, brush goose with glaze, and broil until skin is crisp (6-10 minutes).

8. Remove from oven, let rest for 30-45 minutes before carving.

How to Cook DuckLet duck come to room temperature before cooking. (1-2 hours)

1. Preheat oven to 300°F.

2. Pat duck dry with a paper towel, inside and out. Remove fat from inside cavity. Cut off flaps of fat surrounding cavity opening and neck; reserve for rendering.

3. Gently score skin by making shallow cuts in a diamond pattern (think per-fect grill marks). Avoid piercing the meat.

4. Rub entire duck generously with salt and spice mixture. Stuff cavity with aromatics: thyme, rosemary, parsley, cinnamon, clove, or citrus.

5. Place duck on a rack in a large roasting pan. Tie legs together and tuck wings underneath.

6. Roast for one hour, breast side up. After one hour gently poke several more holes in the bird with the tip of a paring knife. Flip bird. Repeat this pro-cess every hour to ensure beautifully crispy skin.

7. Duck is finished when a thermometer inserted into the thigh reaches 160°F (anywhere from 2½ - 3½ hours).

8. If using a glaze, remove duck from oven when its internal temp is 150°F. Turn oven up to 400°F, brush duck with glaze, and broil until skin is crisp (6-10 minutes).

9. Remove from oven, let rest for 30-45 minutes before carving.

How to carve poultry — Turkey, duck and geese are carved and served in an almost identical fashion. Use these easy instructions for any bird you cook.

• If stuffed, remove stuffing/aromatics from cavity and place in a serving dish. • Position meat, breast side up, on a cutting board. • Using a carving knife, begin by cutting between the wing and body. Continue to cut, slicing through the wing joint to separate the wing completely. • Repeat process to remove opposite wing. • Remove legs by cutting down through the leg joints, removing the drumstick and thigh from the body. • Slice down along breastbone, angling knife toward rib bones to remove breast meat in one piece. • Place the breast meat, skin side up, on cutting board. Slice crosswise into ¼ inch thick medallions.

Turkey Butter Rub- This basic salt, pepper and butter mixture can be used on any poultry!

Mix together 4 tbsp softened butter, 4 teaspoons kosher salt, and 2 teaspoons black pepper.

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How to Cook Prime RibThe night before cooking, remove roast from wrapping and season liberally with salt. Allow the roast to air dry uncovered on a rack in the refrigerator overnight. This process allows the salt to deeply penetrate the meat and adds flavor. Remove

roast from refrigerator at least one hour (up to two hours) before cooking. To insure even cooking, it is vital that the roast come to room temperature before being placed in the oven.

1. Preheat oven to 250°F. Place roast, bone side down, on a rack in a roasting pan. Insert meat thermometer into center portion of roast, being careful not to touch the bone.

2. Cook slowly until internal temp on meat thermometer reaches 120°F for medium-rare, 125°F for medium, checking often.

3. Remove from oven and tent loosely with foil. Once cool enough to handle, remove roast from pan, de-glaze, and set juices aside for sauce if desired. Wipe down roasting pan, and place roast back on rack.

4. Increase oven temperature to 500°F/broil. Uncover roast and broil until a crispy, brown crust has formed (6-10 minutes).

5. Remove roast from oven and transfer to a large plate. Cover loosely with foil and allow to rest for 30-45 minutes before carving.

Easy Pan Sauce1. Heat reserved juices over medium/high and reduce by 1/3.2. Add salt and pepper to taste.3. Swirl in a pat of butter or a splash of cream to finish.

Take your prime rib to the next level!Pick up some of our House-Made Glace de Viande and Truffle Butter. Heat Glace de Viande in a sauce pan over medium heat, and whisk in a few tablespoons of our Truffle Butter. We love this with prime rib or duck,

goose & lamb!

How to Carve Prime Rib• Stand the roast with the rib bones upright. •Holding the bones with your free hand, use a long thin-bladed carving knife to carefully cut bones away from the meat, following the natural curvature of the bones as closely as possible. •Once you reach the bottom of the bones, fold them out and cut off completely. •Place the meat cut-side down on a cutting board. •Hold the roast steady and carve thin, even pieces going with the grain. •Carve only as many slices as needed.