This pie is great on it’s own, but it’s even better as part of the epic Three-Tier Thanksgiving Dinner Pie
- 6 tablespoons unsalted butter
- 2 onions, diced
- 4 stalks celery, diced
- 4 carrots, peeled and diced
- 4 cloves garlic, minced
- 2 russet potatoes, peeled and diced
- Salt and freshly ground black pepper
- 3/4 cup all purpose flour
- 5 cups turkey or chicken broth
- 1 bay leaf
- 7 cups chopped cooked turkey
- 1 1/2 cups frozen peas
- 2 tablespoons fresh chopped rosemary
- 2 tablespoons fresh chopped thyme
- 1/2 cup heavy cream
- 2x recipe Hot Water Crust
- In a large pot, heat the butter over medium heat.
- Add the onions, celery, and carrots and sauté until tender, 4-5 minutes.
- Add the garlic and sauté until fragrant, 1 minute more.
- Stir in the potatoes and season the mixture with salt and pepper.
- Add the flour and stir to combine—cook, stirring constantly, for 2-3 minutes.
- Add the broth and bay leaf and stir to combine. Bring the mixture to a simmer over medium heat. Simmer until the sauce thickens and good flavor develops, 15-20 minutes.
- Stir in the turkey, peas, rosemary, thyme, and heavy cream. Check the seasoning and add more salt and pepper as needed.
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper and place a 12 inch springform pan on it.
- Prepare the hot water crust as directed by the recipe, then divide into two pieces—one about 2/3 of the dough (for the base and sides) and one about 1/3 of the dough (for the top).
- Start with the larger piece for the base and sides. Remember, you have to work with the crust while it’s hot to keep it pliable. I like to roll it out as best I can between two sheets of plastic wrap to about 1/4 inch thick (a little thicker is OK, too).
- Peel the top piece of plastic wrap off, then use the bottom piece to help you invert the dough into the springform pan. Don’t worry if it tears or small holes appear – you can patch it! Patch any holes, tears, or uncovered areas with more dough, and press well to ensure they’re sealed. (Alternatively, you can just press the crust in from the get go— just remember to work quickly!)
- Pour the filling into the pan and spread into an even layer.
- Transfer the springform pan back to the parchment lined baking sheet.
- Roll out the remaining dough between two sheets of plastic wrap to about 1/4 inch thick.
- Peel off the top piece of plastic wrap then use the bottom piece to help you invert the crust on top of the filling, then peel it away.
- Pinch the two crusts together at the sides, and pinch off any excess.
- Crimp the edges as desired to make sure they’re sealed together.
- Use the handle of a wooden spoon to make a vent in the center of the pie.
- Bake the pie until the crust is golden brown and steam is coming out of the vent, 50-60 minutes.
- Cool at least 15 minutes before unmolding, slicing, and serving.
This spicy soup is loaded with turkey, beans, corn and tomatoes. We like it really hot, so we tend to use all three tablespoons of jalapenos…and then some. It’s so good on a wintry Texas day.
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 can (14-1/2 ounces) chicken broth
- 2 to 3 tablespoons diced jalapeno pepper
- 3 teaspoons ground cumin
- 1-1/2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 cups cubed cooked turkey
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1-1/2 cups frozen corn
- Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional
- In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn.
- Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired.
Yield: 7 servings.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Infamously flavorless turkey breast is transformed to high regard when stuffed with spices, tied up and wrapped in bacon. Here’s how to make this Porchetta-Style Roast Turkey Breast,
- 1 teaspoon fennel seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 ounces pancetta (Italian bacon), chopped
- 4 garlic cloves
- 3 sage leaves
- 1/2 cup parsley leaves
- 1/4 cup coarsely chopped fresh chives
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons finely grated lemon zest
- 1 whole skin-on, bone-in turkey breast, bones removed
- 12 slices bacon
- A spice mill or a mortar and pestle
- Grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle until very fine. Toss spice mixture and salt in a small bowl; set aside.
- Heat oil in a small skillet over medium.
- Cook pancetta, stirring often, until brown and crisp, 5–8 minutes. Let cool.
- Transfer pancetta and fat in skillet to a food processor, add garlic, and process to a smooth paste.
- Add sage, parsley, chives, rosemary, and lemon zest and process until smooth; set paste aside.
- Pat turkey breast dry and place skin side down on a large rimmed baking sheet so thickest part of breast is closest to you. Run your fingers underneath fillets lengthwise to detach. Next, you’re going to butterfly each side of the breast so that the meat is of uniform thickness. Starting on one side and using a thin, sharp blade, position knife about 3″ from neck end (the widest part of the breast) and cut downward into the thickest part of the flesh at a 45° (do not cut all the way through. Open top flap you’ve just created like a book. Fold the fillets you removed at the beginning in half and place in the top and bottom V-shaped gaps between the breasts. The idea is to create a layer of meat of uniform thickness across the entire breast.
- Sprinkle reserved spice mixture all over turkey flesh; rub into crevices. Rub paste all over flesh of turkey to coat evenly, working into crevices.
- Roll up turkey breast like a jelly roll to form a log; position seam side down and tuck skin under at each end.
- Loop a length of string around outside edge and tie closed. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don’t tie too tightly or it will bulge when cooked).
- Let rolled turkey sit 2 hours to bring to room temperature.
- Preheat oven to 325°.
- Roast turkey on baking sheet until skin is golden and starting to crisp, 40–45 minutes. Remove from oven and carefully remove strings with kitchen shears.
- Drape with bacon slices, overlapping; tuck ends underneath turkey to secure. Roast until an instant-read thermometer inserted into the thickest part registers 140°, 30–40 minutes.
- Increase oven temperature to 400° and cook until bacon is browned and crisp and thermometer registers 150°, 5–10 minutes longer.
- Transfer to a platter and let rest at least 40 minutes before slicing.
- Serve with pan juices.
- Turkey breast can be rolled 1 day ahead. Chill uncovered on a rimmed baking sheet.
Sous-vide is a fantastic method for cooking holiday roasts. It delivers reliable moist and tender results, frees up your oven for other tasks, requires almost no supervision while cooking, and is very easy to hold hot and ready to serve until your guests are ready. That said, sous vide turkey comes with a few problems. We’ve solved the issues to give you a recipe that produces turkey cooked exactly how you like it, with deep roasty flavors and extra-crispy skin to boot.
Why this recipe works:
- Tying two breast halves into a cylinder makes for perfectly even cooking and gorgeous presentation.
- Sous-vide cooking offers a very high level of precise control over the end results.
- Cooking the skin separately in the oven delivers the roasty flavors and extra crispness that we love about great roast turkey.
- Using the breastbone to fortify stock gives rich, flavorful gravy
Sous Vide Turkey Temperatures and Time
||Cook Time After Reaching Core Temp
||Approx. Total Cook Time
|Very pink, soft, extra-moist
|Pale pink, soft, moist
|White, tender, moist
||2 1/2 hours
|White, traditional roast texture
- 1 large whole skin-on, bone-in turkey breast, about 5 pounds
- Kosher salt and freshly ground black pepper
For the Gravy
- 1 tablespoon vegetable oil
- 1 large onion, roughly chopped
- 1 large carrot, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 1 1/2 quarts homemade or store-bought low-sodium chicken stock
- 2 bay leaves
- 1 teaspoon soy sauce
- 3 tablespoons butter
- 1/4 cup flour
- Carefully remove turkey skin in one piece and set aside. Using a sharp boning knife, remove breast meat from breastbone. Set breastbone aside. Season turkey generously with salt and pepper on all sides. Place one breast half with cut-side facing up on a work surface. Place the second breast half face-down, with the fat end aligning towards the skinny end of the first breast half. Gently form into an even cylinder.
- Tie turkey breast at 1-inch intervals using butcher’s twine. Transfer to a zipper lock bag. Turkey can be refrigerated for up to 5 days before proceeding.
- Adjust a sous-vide water bath to 145°F (or to desired temperature according to chart above). With the bag open, slowly lower the turkey into the water, letting the water pressure squeeze air out of the bag until just the seal is still submerged. Seal bag completely. Let turkey cook for 2 1/2 hours (or according to chart above). Meanwhile, make the crispy skin and gravy.
- For the Crispy Skin: Adjust oven rack to center position and preheat oven to 400°F. Spread skin evenly over a piece of parchment paper set in a rimmed baking sheet. Season generously with salt and pepper. Place a second sheet of parchment on top and carefully squeeze out any air bubbles with the side of your hand. Place a second rimmed baking sheet on top and transfer to oven.
- Roast until skin is deep brown and crisp (it will crisp further on cooling), 30 to 45 minutes. Allow to cool and set aside at room temperature. Turkey skin can be roasted in advance, cooled completely, then stored loosely covered at room temperature for up to three days. To re-crisp, place in a hot oven for a few minutes just before serving.
- For the Gravy: Chop breastbone into 1-inch chunks with cleaver. Heat oil in medium saucepan over high heat until smoking. Add turkey neck, onions, carrots, and celery, and cook, stirring occasionally, until well-browned, about 10 minutes total. Add stock, bay leaves, and soy sauce. Bring to a boil then reduce to a simmer. Simmer for 1 hour then strain through a fine mesh strainer. You should have a little over a quart of fortified stock. If not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.
- Melt butter in medium saucepan over medium heat. Add flour and cook, stirring constantly until golden brown, about 3 minutes. Whisking constantly, add broth in thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Season to taste with salt and pepper. Keep warm.
- When turkey is cooked, remove from water bath and unseal bag. Carefully remove butcher’s twine. Slice into 1/4- to 1/2-inch slices for serving. Fan slices out on a warmed serving platter or cutting board. Break skin into serving-sized pieces and add to platter along with a pitcher of gravy.
- Serve immediately.
This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
- One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
- 2 1/2 to 2 3/4 cups low-sodium chicken broth
- 5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
- 1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
- 1 cup apple cider
- 2 large cloves garlic, minced (about 2 teaspoons)
- 1/2 cup unsweetened dried cranberries
- 1/3 cup chopped pecans
- 3 tablespoons cider vinegar
- 2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
- 2 tablespoons canola oil
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Kitchen twine
- Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.
- Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside.
- Preheat the oven to 375°F.
- Place the cranberries in a small saucepan and cover with water.
- Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside.
- Heat 1 tablespoon of the oil in a large heavy skillet over medium heat.
- Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes.
- Add the garlic and cook another 2 to 3 minutes.
- Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked).
- Cook over low heat for 2 to 3 minutes, then remove from the heat.
- Sprinkle the salt and pepper over both sides of the turkey breast.
- Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides.
- Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.
- Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot.
- Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side.
- Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes.
- Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.
- Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes.
- Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste.
- Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices.
- Serve with the gravy on the side in a gravy boat.
Buy skin-on, bone-in thighs at the grocery store and remove the bones yourself—it’s as easy as boning chicken thighs.
For the stuffing
- 3/4 ounces dried porcini mushrooms (about 1/2 cup)
- 1 Tablespoons olive oil
- 1/4 lb. sweet Italian sausage, casings removed (1 link)
- 1 cup finely chopped yellow onion
- 2 teaspoon minced garlic
- 1/2 cup coarsely chopped frozen artichoke hearts (no need to thaw)
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- 1/2 cup coarse day-old breadcrumbs
- 1/4 cup freshly grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
- 1 large egg, lightly beaten
For the thighs
- 3 turkey thighs (14 to 18 ounces each), boned
- Kosher salt and freshly ground black pepper
- 2 Tablespoons extra-virgin olive oil
Make the stuffing
- Put the porcini in a bowl and cover with boiling water. Soak until soft, about 30 minutes.
- With a slotted spoon, remove the mushrooms from the liquid and chop finely. Save the liquid for another use or discard.
- Heat the olive oil in a heavy-duty 10-inch skillet over medium heat.
- Add the sausage and cook, using the side of a metal spoon or fork to break the meat into small pieces, until browned, about 5 minutes.
- Add the onion and garlic and cook, stirring, until the vegetables are soft and translucent, about 3 minutes.
- Stir in the chopped porcini, artichokes, thyme, and rosemary and cook for 2 minutes more.
- Transfer the sausage mixture to a large bowl and stir in the breadcrumbs and the Parmigiano.
- Season to taste with salt and pepper, and then stir in the egg.
- Spread the mixture on a plate and chill in the freezer for 15 to 20 minutes.
Stuff the turkey thighs
- Position a rack in the center of the oven and heat the oven to 350°F.
- Lightly season the boned thighs with salt and pepper. Spoon 1/2 to 2/3 cup of the stuffing into the empty cavity of one of the turkey thighs and spread the stuffing with the back of a spoon to fill the cavity completely.
- Repeat with the other thighs.
- Roll each thigh into a roughly cylindrical shape.
- Tie each stuffed thigh with 2 to 4 loops of twine to secure. (It’s OK if some of the stuffing pokes out at the ends, because the egg holds the stuffing together.)
- Brush the skin side of the thighs with the olive oil.
- Lay the thighs seam side down in a small roasting pan or heavy-duty rimmed baking sheet and roast for 30 minutes.
- Brush the thighs with the pan drippings and continue to roast until the internal temperature reaches 165°F, 15 to 30 minutes more.
- Remove the strings and transfer the thighs to a warm platter.
- Let rest 10 minutes and then cut into 1/2-inch-thick slices and serve.