November 28th, 2014

Thanksgiving Turkey

Cities and times, they all got mixed up on a plate. All that’s left to do is to dress them up with some smiley sauce and washed it down with a glass of Beaujolais nouveau to the accompaniment of my beloved Frank Sinatra.

This American dish is a must for Thanksgiving dinner, which is held on the fourth Thursday of November. Try making it yourself and you’ll agree that you’ve never tasted a better turkey!


  • 1 whole turkey (9 to 40 lb.)

Stuffing (for 2 lb. of turkey):

  • 150 g chicken fillet

  • 150 g pork leg

  • 50 g walnuts

  • 20 g raisins

  • 50 g sweet peas

  • 50 g sweet pepper

  • 50 g onion

  • 25 g carrot

  • 1 egg (60 g)

  • 100 g cream (30%)

  • 5 g pepper, freshly ground

  • 20 g sea salt

  • 5 g sugar

Side dish (per person):

  • 100 g potatoes

  • 40 g Brussels sprouts

  • 30 g sweet peas

  • 30 g baby carrot

  • 15 g clarified butter

  • 3 g sea salt

  • 1 g pepper, freshly ground

Sauce (for 100 g):

  • 100 g cranberries

  • 10 g Demi-glace

  • 10 g sugar

  • 3 g salt

  • 10 g clarified butter

  • 3 g balsamic glacé

  • 20 g dry red wine


  1. Rub the turkey liberally with salt, pepper, and garlic.

  2. Grind all the ingredients for stuffing, add eggs and spices, and mix well.

  3. Stuff the turkey with the prepared mixture.

  4. Marinate for one hour.

  5. Place the stuffed turkey into a plastic baking bag and bake for two hours at 300F.

  6. Remove the bag, cover the turkey with sugar syrup and bake for 5-7 minutes at 410F.

Side dish:

  1. Cut previously boiled potatoes into cubes and fry in butter. By turns, add boiled Brussels sprouts, carrot, and peas, season to taste.


  1. Purée cranberries in a blender, then strain.

  2. Combine all sauce ingredients (except butter and cranberries) in a saucepan and bring to a boil, then add cranberry purée and bring to a boil again. Season to taste, add cold butter, remove from the heat, and mix thoroughly with a whisk.


  1. On a large plate, arrange vegetables in a circle; place a piece of stuffing in the center and cover it with slices of turkey breast and pieces of thigh or wing. Pour cranberry sauce over the meat.