Recipe courtesy of Robert Irvine
Episode: Medieval Mayhem
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Twelfth Night Turkey with Wild Rice Stuffing and Ale Reduction
Total:
6 hr
Prep:
1 hr
Cook:
5 hr
Yield:
6 to 8 servings
Level:
Intermediate
Total:
6 hr
Prep:
1 hr
Cook:
5 hr
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Stuffing:
Turkey and rub:
Ale reduction gravy:
*Turkey Stock:

Directions

Special equipment: Kitchen twine

Ale reduction gravy:

For the stuffing: Bring chicken stock to a boil in a medium saucepan. Add wild rice and 1 tablespoon butter (reserving the rest of the butter), cover, reduce heat to low and let simmer undisturbed for 50 minutes. Remove from heat and let stand 10 minutes before removing lid. Stir and allow to cool to room temperature.

While the wild rice is cooking, melt another tablespoon of butter over medium heat (reserving the rest of the butter) in a large skillet and cook the sausage until browned. Using a slotted spoon, remove the sausage to a bowl. Pour most of the sausage fat from the pan, leaving about 1 tablespoon of fat. Add the apples and saute until tender. Using a slotted spoon, remove them to the bowl with the sausage. To the same pan, add oil if the pan is too dry and cook the onion until translucent. Cook the liver until cooked through and remove to a carving board to cool to room temperature. Add the remaining 2 tablespoons butter to the pan and saute the celery, thyme, sage, marjoram, and parsley over medium heat until tender. Season with salt and pepper and remove from heat.

Cut the liver down into 1/4-inch cubes. Combine the liver with the wild rice, sausage, apples, and sauteed herbs. Add beaten eggs and mix well. Set aside briefly.

For the turkey: Preheat oven to 325 degrees F. Make the paste to rub on the turkey by adding 1 at a time through the feed opening of a running blender: oil, marjoram, anise seeds, parsley, salt, and pepper.

Fill the turkey breast and thighs with the rice stuffing and secure with kitchen twine. Rub the paste liberally on the turkey and roast, basting with the pan juice every 30 minutes or so, until it reaches an internal temperature of 160 degrees F. This will take about 20 minutes per pound. Remove from oven and let rest. Pour the pan juices into a glass container so you can see the fat layer and pour off or spoon off most of the fat. Add the remaining pan juices to the gravy.

For the ale reduction gravy: In a deep saucepan, heat the olive oil over medium-high heat until it shimmers. Saute garlic, shallots, sage, and bay leaf until the shallots turn translucent. Deglaze the pan with the ale and allow most of the ale to evaporate. Gradually add stock and bring to a gentle boil. Combine the butter and flour (to look like coarse cornmeal). Then gradually whisk the mixture into the stock. Reduce heat and allow flour to "cook out" and allow gravy to thicken. Whisk in the juices from the turkey pan and cook for a few more minutes. Remove bay leaf and strain gravy. Season with salt and pepper, to taste.

Serve sliced turkey and stuffing with gravy.

*Turkey Stock:

Place the turkey parts in a large pot and completely cover with water. Add the onion, carrot, celery, salt, peppercorns and sachet. Bring to a boil, reduce heat and gently boil for about 3 hours skimming off impurities that rise to the top. Remove large pieces of turkey and strain liquid into a bowl for the stock.

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