1. Preheat oven to 400°F. 2. Toss yams with olive oil, salt, and
pepper, and roast in a shallow pan for 30 minutes or until soft
and lightly browned. 3. Boil potatoes, carrots, and parsnip
until tender and drain. 4. Combine all the vegetables in a large,
sturdy bowl. 5. Add butter and cream and mash with a masher
or large fork, slowly incorporating milk to desired consistency.
6. Season to taste with salt and pepper. 7. Transfer to a serving
bowl and dot with more butter.
1. Dry turkey thoroughly and place turkey breast side down
on a folded cloth or paper towel. 2. Using a small sharp boning
knife, cut a slit along the back spine and peel back the skin.
3. Scraping along the bone, cut away 1 side, leaving just the
carcass. Repeat on the other side. At this point only a small
part of the breast should be connected to the turkey. 4. Cut the
breast away carefully and set the carcass aside. 5. If desired,
remove thigh bones using the same scraping method. Be
careful not to break the skin or puncture the turkey. 6. With a
large knife or cleaver, remove the wing tips and the end joints
of the turkey legs. Set aside all bones and other parts for stock.
7. Massage inside of turkey with 1 tablespoon of salt and half
the pepper, and repeat on the outside with remaining salt
and pepper. 8. Place turkey on a large plate, uncovered, and
refrigerate for 1 hour. 9. Once chilled, remove turkey and place
on top of large pile of Wild Boar Sausage & Mushroom Stuffing,
breast side up. (Recipe included in this story.) 10. Carefully flip
turkey over, being careful not to let any stuffing spill out. Place
turkey breast side down on a folded cloth or paper towel.
11. Using a large needle, sew up the back of the turkey tightly.
12. Preheat oven by 325°F. 13. Truss turkey 3 or 4 times
lengthwise and crosswise to obtain desired shape, and place
turkey on a wire rack in a large roasting pan or rimmed baking
sheet. 14. Rub the softened butter all over turkey and place in
the center of the oven. 15. Baste turkey in its own fat every 30
minutes and roast until the meat’s temperature reads 190°F on
the thermometer. 16. Place turkey on serving platter, garnish
with watercress, and cut away any trussing string. 17. With
pliers or fingers, remove long tendons from turkey legs, pulling
from the cut tips. 18. Cover tips with paper turkey frills.
Cut turkey across its width to serve.
WILD BOAR SAUSAGE & MUSHROOM STUFFING
1 onion, diced
3 celery stalks, diced
12 oz wild boar sausage
1 loaf white bread, cut into large cubes and oven-dried
4 tablespoons butter
1 tablespoon sage, minced
1⁄ 2 tablespoon tarragon
2 cups premium portobello mushrooms,
2 tablespoons duck fat
2 cups poultry stock*
salt & pepper, to taste
1. In a skillet cook mushrooms in duck fat over medium heat
until soft. Set aside. 2. Melt butter in a large pan and cook
onions and celery over medium heat until translucent.
3. Remove sausage from casing and crumble into the pan.
Cook thoroughly. 4. Add mushrooms, sage, tarragon, and
poultry stock to the pan and bring to a simmer. 5. Pour cooked
ingredients over the bread cubes in a large bowl, and toss with
a beaten egg, salt, and pepper. 6. Form mixture into a mound
as directed for stuffing a boneless turkey, or bake in a covered
casserole until browned on top and heated through.
*Prepare a stock by boiling discarded turkey parts in water
with onion, carrot, celery, parsley, thyme, peppercorns, and
a bay leaf. Add a pair of turkey wings for even more flavor.
ROOT VEGETABLE MASH
3 pounds Yukon Gold potatoes, peeled and quartered
2 large yams, peeled and quartered
2 carrots, peeled and halved lengthwise
1 parsnip, peeled and halved lengthwise
4 to 5 tablespoons butter, to taste
4 tablespoons heavy cream
1⁄ 3 cup milk+more as desired
11⁄ 2 teaspoons olive oil
salt & pepper, to taste
4 pounds carrots, washed and peeled
1 stick unsalted butter
1 teaspoon kosher salt
1 tablespoon dark brown sugar
1⁄ 2 cup dry sherry
1 tablespoon fresh tarragon or parsley, chopped
1. Wash, peel, and slice carrots on the bias approximately
1⁄8-inch to 1⁄4-inch thick. 2. Melt butter in Dutch oven or large
saucepan. 3. Add carrots, salt, pepper, sugar, and sherry.
4. Cover and cook over medium heat until carrots have
softened but are still slightly firm, around 10–15 minutes). Add
water or broth if necessary to keep carrots from browning or
scorching. 5. Remove from heat and add chopped tarragon.
6. Toss lightly and pour into serving dish.