1, 4 kg turkey
4 tablespoons olive oil
100 grams butter
Salt and pepper
40 grams celery root
40 grams carrot
1 bay leaf
1 thyme stem
4 parsley stems
Side Dish Ingredients:
500 peeled pumpkin
500 grams peeled sweet potatoes
50 grams blanched hazelnuts
50 grams chopped walnuts
3 cloves garlic
4 tablespoons hazelnut oil
20 grams butter
20 cl chicken stock
Salt and pepper
150 grams corn maize
10 cl milk
1 teaspoon flour
A few sprigs of parsley and chives
Salt, pepper, and butter
For the Turkey:
1. Put the giblets from the turkey in a pan. Add the celery root, carrot and leek (cleaned and cut into pieces), the onion (peeled and cut), cloves, and spices. Add water to cover and salt lightly. Cook on low heat for 1 hour 30 minutes.
2. Run the stock through a strainer. Place the turkey on it’s side in and and pour the broth over it. Cover the turkey with a piece of aluminum foil and cook on low heat to steam for 10 minutes. Put the turkey on its other side and cook for 10 minutes more. Finally, put the turkey on its back, and cook for another 10 minutes.
3. Remove the turkey from the pan and let cool. Pour the broth into a pot and degrease.
4. Generously grease the lukewarm turkey with oil and half the butter. Put the other half of the butter inside the turkey. Salt and pepper. Put the turkey onto a roasting pan and place in a 350 degree oven for 1 hour, basting frequently with the pan juices. When the turkey is well-browned, deposit onto a cutting board and cover with aluminum foil.
5. Deglaze the baking tray with the chicken stock, scraping the caramelized pan and juices. Let reduce in the oven. Remove and filter through a strainer.
For the Side Dish:
1. Cut the pumpkin and sweet potatoes into large pieces. Peel and chop the onion and garlic.
2. Warm the hazelnut oil and butter in a cocotte. Throw in the onion and garlic, and sauté for 3-4 minutes on low heat. Add the pumpkin and sweet potato, and cook over medium heat until caramelized. Add the chicken stock. Cover the pan, and cook over low heat for just under 1 hour without stirring.
3. Put the walnuts and the hazelnuts in a pan and toast on low heat, stirring constantly.
4. Cook the chestnuts in butter over medium heat. Deglaze with chicken stock. Continue cooking on low heat for 30 minutes until the liquid evaporates.
For the Corn Cake:
1. Briefly heat the corn on low heat. Crush into a puree.
2. Whisk together the eggs, milk, flour, and chopped herbs. Salt and pepper. Add to the corn puree.
3. In a buttered skillet pan, heat the corn cake for 3 minutes on each side until golden.
1. Carve the turkey and place the pieces on a baking dish. Reheat the turkey for 10 minutes in a 200 degree oven. Coarsely crush the vegetables and put them in a serving dish. Add salt and pepper and mix together. Drizzle the vegetables with the turkey drippings. Sprinkle with the walnuts and chopped hazelnuts. Serve with the corn cake.