We’ll be publishing some recipes over the holidays to help make your holiday food prep easier. We’ll have some of our own of course, but we just had to post some from our pal Chef Dino Renaerts as he has teamed up with President’s Choice for these great turkey recipes. The Turkey Sous-Vide recipe is a sure fire way to keep your turkey moist and can be prepared a week in advance. (A bake-alternative method is also included in the recipe for those who don’t have the immersion circulator).

As for those tasty turkey leftovers the next day: Turkey Stuffed Yorkshire Pudding served with roasted mini sweet potatoes captures comfort and the flavours of the season.

If you do not yet have an immersion circulator, we have the SousVide Supreme from Cedarlane and LOVE IT! They currently have the unit on sale and it makes a great gift for the chef in your life.

Let us know what you are cooking over the holidays!

Here’s Chef Renaerts, who, along with his partner Nessa van Bergen, own Bon Vivant, a catering and culinary arts company whose dished we’ve had the pleasure of sampling several times.  Might be too late to book them for this holiday season, but at least you’ve got his turkey recipes.

Turkey Sous-Vide Created by Chef Dino Renaerts

Ingredients

1 (7-9 kg) PC^® Free From Air-Chilled Whole Turkey
2 cups white wine
¼ cup PC^® Dijon mustard
2 tbsp PC^® black label Lucques olive oil
1 pkg PC^® Thyme
1 pkg PC^® Sage
1 PC^® Organic onion, julienned
3 cloves garlic, peeled and smashed
3 shallots, diced
To taste PC^® sea salt
To taste PC^® Telicherry Peppercorns
¼ lb unsalted butter
1 pkg PC^® Free From Prosciutto

To taste PC^® Holiday Sauce – Cranberry with Port Wine

Preparation

1. Mix PC^® Dijon mustard, white wine and PC^® black label Lucques olive oil together in a bowl. Add julienned onion, garlic and mix together. Season generously with sea salt and cracked pepper and set aside.
2. Debone the turkey leg: split the leg to separate the drumstick from the thigh. Bone-out thighs and set meat aside in refrigerator. Drumstick and bones can be reserved to roast to make stock and soup separately.
3. Trim remaining PC^® Free From Air-Chilled Whole Turkey to make a turkey crown: chop the back bone so as to leave the carcass rounded with breasts still attached.
4. In a deep dish or a large re-sealable freezer bag, add dijon marinade, de-boned turkey thigh meat and turkey crown. Refrigerate and marinate overnight.
5. When ready, remove from refrigerator, discard marinade and pat dry.
6. Assembly of turkey thigh roulade: in a pan on medium heat, melt 3 tbsp. of butter, and sauté diced shallots until translucent and just starting to brown. Set these aside to cool. Lay two slices of PC^® Free From Prosciutto on a clean work surface. Lay turkey thigh meat in a single layer on top, season generously with salt and pepper, and add a sprinkling of chopped PC^® Thyme and PC^® Sage. Roll thigh meat into a tight roll – prosciutto should be on outside of roll. Tie with butchers twine and place in vacuum seal bag.

To Sous Vide

1. You will need an immersion circulator and vacuum sealer.
2. Vacuum seal turkey thigh roulades. Cut the turkey breast from the marinated turkey crown to remove from bone and place in vacuum pack, seal.
3. Prepare circulator with water, and preheat circulator to 150^oF. Place vacuum sealed turkey (thighs and breast) into the water bath. Cook breasts for 2 hours and thighs for 2.5 hours.
4. Carefully remove vacuum packs and place into an ice bath (a bowl filled with cold water and ice cubes). Do not open the vacuum packs: once chilled, turkey can be kept in refrigerator for up to a week.
5. When ready to serve, remove breasts and thighs from vacuum bags, pat dry with paper towels and season with salt and pepper. Pre-heat oven to 350^oF.
6. Heat a skillet on medium-high heat and add the turkey pieces, searing skin side down, until skin is crispy and golden. Remove from skillet and place on a baking sheet with a drip rack. Place in oven and bake for 15 minutes, until warm all the way through.
7. Carve and serve with PC^® Cranberry with Port Wine Holiday Sauce, and home-made gravy. 

Alternative Preparation: Bake

1. Pre-heat oven to 400^oF.
2. Place turkey crown into roasting rack with a drip tray. Rub room-temperature butter over turkey skin and season with salt and pepper. Place the prosciutto wrapped thighs on drip tray also.
3. Brown turkey and thighs for 15-20 minutes or until skin is golden. Reduce temperature to 350^oF and cook turkey until it reaches an internal temperature of 150^oC (using a meat thermometer), about 1-1.5 hours.  Remove from oven and cover with foil and a dish towel let rest for half an hour before carving. The internal temperature of the turkey will keep rising while it rests.

Carve and serve with PC^® Cranberry with Port Wine Holiday Sauce, and home-made gravy. 

Turkey Stuffed Yorkshire Pudding served with roasted mini sweet potatoes Created by Chef Dino Renaerts

Ingredients:

250 ml water
250 ml milk
500 ml whole eggs
2 eggs, whites only
500 ml all-purpose flour
1 tsp each of chopped PC^® Thyme and PC^® Sage
Salt and pepper to taste
4 slices PC^® Free From Prosciutto, chopped roughly
1 cup PC^® black label Isle of Man cheddar, grated
2 cup PC^® Mini Sweet Potatoes, halved
2 Tbsp PC^® New World EVOO
Leftover PC^® Free From Air-Chilled Whole Turkey, shredded and warmed
To taste PC^® Cranberry with Port Wine Holiday Sauce

Preparation:

1. In a blender, place water, milk, whole eggs, egg whites, flour, thyme, sage and salt and pepper. Blend on high speed for 2 minutes. Allow batter to rest in the fridge for half an hour.
2. Pre-heat oven to 375^oF.
3. In a muffin tin, pour reserved turkey drippings from day before to fill to the ¼ mark. Place in oven and heat until hot, approximately 5 minutes. Remove from oven.
4. Remove batter from fridge, give it a stir, and pour into hot tins, filling to just below the top of the muffin tin. Add chopped PC^® Free From Prosciutto and grated PC^® black label Isle of Man cheddar to each tin.
5. On a baking sheet, place halved PC^® Mini Sweet Potatoes and toss with 2 tbsp. olive oil. Season with salt and pepper.
6. Place both the yorkshire puddings and the sweet potatoes in the oven. Bake until yorkshire puddings have risen and are browned, approximately 35 to 40 minutes, and the sweet potatoes are golden and crisp. Turn oven down to 300^oF, and continue to bake for 10 more minutes. Remove from oven.
7. Fill each yorkshire puddings with warmed shredded turkey leftovers. Serve with PC^® Cranberry Port Wine Sauce, and roasted PC^® Mini Sweet Potatoes, roasted to perfection.