Source: By Chef Tim Kelley
Originally developed to satisfy individual customer preference for a breast or a leg while retaining each part’s natural moistness, recipe creator Chef Tim Kelley says, "Two Way Turkey is a playful dish that fills that need for the customer."
1 (20-lb.) whole turkey
4 large turkey legs
1 bunch fresh sage
1 bunch fresh rosemary
3 cups dry red wine
Salt and pepper, to taste
Flour, as needed
Olive oil, as needed
2 stalks celery, medium dice
6 carrots, medium dice
4 onions, medium dice
2 gal. turkey stock
2 cloves garlic, halved
8 lb. yams, washed
1 cup cream
4 oz. maple syrup
1⁄2 lb. unsalted butter
10 bunches asparagus
1 lb. fresh morels, cleaned
1⁄2 cup unsalted butter
2 cups dry white wine
1 bunch fresh thyme, chopped
For turkey legs:
- Remove legs from whole turkey. Cut the ball joints off all drumsticks. Slice all 6 legs into thick “Osso Buco” slices. Mix sage, rosemary, and red wine together. Marinate leg slices in herbed wine for 6-8 hr. Remove leg slices; reserve marinade.
- Season leg slices with salt and pepper; dust with flour. Heat oil in a roasting pan and sear leg slices on high heat until golden brown. Remove from pan and set aside.
- Add celery, carrots, and onions to pan and caramelize. Deglaze with herbed red wine marinade and reduce by half.
- Return seared leg slices to pan; cover with stock. Add garlic; bring to a simmer. Cover and braise in 325°F oven for 11⁄2 hr. or until fork tender.
- Rub yams with oil and roast in a preheated 350°F oven until fork-tender. Split in half, scoop out flesh, and discard the skin. Put yam flesh through a food mill to puree. Place cream and maple syrup in a stainless steel pan and bring to a low simmer.
- Add yam puree; heat through while gradually adding 1⁄2 lb. butter. Season with salt and pepper.
For turkey breast:
- Remove breast from whole turkey, leaving skin intact. Butterfly turkey breast lengthwise and open. Pound lightly to an even thickness with skin side down.
- Blanch 4 bunches asparagus in boiling salted water for 30 sec. Drain and plunge into an ice bath to cool. Braise 1⁄2 lb. morels slowly in 1⁄2 cup butter and white wine. Remove morels and reserve two-thirds of liquid for vegetable sauté. Cool morels and slice into rings. Layer morel rings in a row in center of the breast and top with a row of blanched asparagus and a final layer of morels.
- Roll breast in a roulade and tie with twine. Sprinkle with chopped thyme, salt, and pepper. Sear on high heat until skin is golden brown. Place on a rack and roast in a 450°F oven until cooked to an internal temperature of 170°F. Let stand 10 min. before slicing.
- Sauté remaining 6 bunches asparagus and 1⁄2 lb. morels in reserved butter and white wine. Season with salt and pepper. Hold warm for service.
For plating and service:
- Reheat legs in braising liquid in a 450° F oven. Slice breast roulade and heat.
- Plate slices of turkey legs and breast on a dinner plate with the roasted maple yam puree and sautéed vegetables.