Turkey & Chill
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Category
Main Course
Cuisine
Modern American
Cook Time
30 minutes
Ingredients
-
¼ cup milk (60g warm milk)
- 1 tablespoon flour (20g flour)
-
½ tablespoon water (10g water)
- 1 cup warm milk (150g)
- 1/8 cup yeast (15g)
-
½ cup honey (65g)
-
1¾ cups (400g)
- A pinch of salt (4g)
-
¾ cup soft butter (170g)
- 2 egg yolks
- 2 whole eggs (for egg wash)
- 1 yolk
- 1 tablespoon cream
- 1 quart flour
-
1½ cups cornstarch
-
4 tablespoons onion powder
-
4 tablespoons celery seed
-
2 tablespoons black pepper
- 2 tablespoons kosher salt
- 1-2 lbs turkey breast and tenders
- 1-quart buttermilk
- stuffing dredge (recipe above)
-
herb mix (¼ cup thyme,¼ cup rosemary,¼ cup sage)
-
1 chicken or Turkey carcass
- knob of ginger
- 1 yellow onion
-
black pepper (used Spiceology Black Peppercorns)
- salt, to taste
- herbs, thyme, rosemary
- 1 quart broth
- 2 tablespoons corn starch + 1/4 cup cold water
-
½ cup half and half
- 2 cups cranberries
-
1½ cups water or orange juice optional
- 1 cup honey
- 2 tablespoons maple sugar
- 1 teaspoon vanilla extract
- a pinch of salt
- (optional) sprig of thyme
- Brioche Bun
- 2- 3 fried turkey tenders
- Cranberry sauce
Tangzhong
Brioche Buns
Stuffing Dredge Ingredients:
Turkey Tenders
Broth
Gravy
Cranberry Sauce
Sandwich Assembly
Directions
Brioche Steps
Cook Tanzong in the pan until it comes together.
In mixing bowl whisk milk, yeast honey and let bloom.
Add in the rest of the ingredients, including the Tangzhong, then mix together with the hook of your mixxer. While mixing, add your butter slowly, one piece at a time. Mix on high for about 10 minutes.
Put dough into a separate bowl cover with plastic wrap or a towel. Then proof for 30 minutes to an hour, or until it doubles in size.
Once doubled in size, toss in fridge for 30 minutes to overnight.
Preheat your oven to 400°F. Then form doughballs as described in the video Brush with egg wash, and set onto a parchment paper-lined sheet tray.
Bake at 400°F for 8 minutes. Reduce temperature to 350°F and bake til deep golden, about 15 minutes. Cool and keep covered once cooled.
Now let’s make some fried turkey tenders.
Marinade turkey in buttermilk overnight, if possible. (2 hours minimum)
Combine ingredients for herb mix. Set aside still tenders are done frying.
Coat tenders in stuffing dredge.
Fry in canola oil at 325°F until golden brown, and they’ve reached 165°F internal temp.
Immediately after frying, toss tenders in a bowl with herb mix and salt to taste.
Broth
Roast the bones in a 500°F oven til dark.
Toss into a pot at least a gallon with the onion and ginger.
Fill to the top with water and bring up to a roll boil.
Now forget everything you’ve been taught about making stock. We want a milky creamy stock.
Keep it boiling hard and keeping filling up to the imaginary line that you want to keep it at with water as needed.
After about 2-3 hours, blend with an immersion blender or chop up with a knife.
Keep boiling for another 3-4 hours or overnight simmer like I did.
Gravy
Put stock, herbs, black pepper in a saucepot and bring to a simmer
Whisk in corn starch slurry and bring up to a simmer again
Drop heat to low and pour half and half.
Season with salt to taste and rice wine vinegar.
Cranberry sauce
Bring everything to a simmer in a pot.
Once cranberries have “popped” open, they’re done.
If you want a thicker sauce, let simmer over heat for ten minutes or until desired thickness.
Sandwich
Toast brioche bun.
Assemble sandwich with sauce and turkey.
Enjoy!
