Thanksgiving Turkey with Jean Pierre

Entrée: Thanksgiving Turkey

Wine: Martin Ray Sonoma-Monterey Pinot Noir 2022

 

 

Jean Pierre is our Chef of the Month.

A simple yet beautiful recipe by a famous chef who shows you, on-line, how to cook your perfect beautiful Thanksgiving Turkey and then prepare it for serving. He claims you cannot fail – your bird will turn out beautiful.  His did. Chef Pierre notes that first your bird should be defrosted in the fridge for several days to get closer to room temperature, then dry, and prepare the inside of the bird not with traditional stuffing but with salt and pepper, and sliced: onion, apples, oranges.  Add: rosemary, thyme, and sage. Next stuff soft butter under the loosened breast skin. Before slathering lots of softened butter over the bird, tuck the wings, close the hole, and tie the legs together. You’ve probably done all of these steps many times but there may just be a trick or two of new ideas here.

When ready to cook, use a temperature probe in a meaty section of the bird (near the leg joint, not the breast). Cover the bird with tin foil. Place on a rack inside a large roasting pan. Set the oven to 325 F. In about an hour and a half remove the tin foil. Place the bird back in the oven until temperature reaches 155 F. Remove, slice, and serve. This serving technique, is a great way to present your turkey.

Jean Pierre has other videos available to prepare your gravy and stuffing.

Pair this entree with Martin Ray Sonoma-Monterey Pinot Noir 2022 – our Wine of the month from Wine.com.