Chef Mark Bolchoz’s: Turketta Recipe (Thanksgiving Series 2016)

The Autumn Table 2016, Thanksgiving Series 

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Mark Bolchoz

 Butcher at: The Grocery

Mark’s favorite thing about cooking is:

“I like working. I like the entire cooking process and experience. I learn something new everyday and everyday is different.” 

Mark’s favorite thing about Thanksgiving is”

I like hanging out with my family after the meal and trading stories while we all relax.”

Turkey Breast Porchetta “Turketta”

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1 boneless or on the cage turkey breast
1 bunch rosemary
1 bunch sage
1/2 bunch thyme
1/2 bunch fresh oregano
8-10 cloves garlic
1/2 cup of EVOO or melted butter

Take turkey off of bone, if necessary, roast bone and add to stock if desired. Make a thin slice on the under side of the turkey as if you were opening the breast like a book, then make another thin slice on the top of the inside to create a flat sheet of turkey.

Chop all of the herbs and garlic or process in a food processor and mix with the oil or butter to create an herb paste. Season the turkey with salt and pepper and whatever other secret seasoning you may want and then spread the herb paste all over, being sure to massage into all cracks and crevices. Then roll the turkey back up tightly so that the skin is on top and back to its original state. Season the outside with salt and pepper and roast at 375 for anywhere from 1 hour to an hour and a half until you have an internal temperature of 160 to 165. You can also cook the breast sous vide at 148 for 2.5 hours and then roll sear it in a pan. Serve sliced thin or thick with a side of gravy or pan jus.

Cooking Sazerac
1/4 oz Pernod
One sugar cube
1 1/2 oz Rye whiskey
Orange peel
Three dashes Peychaud’s Bitters
Large ice-cube

Rinse a cold rocks glass with the Pernod and set aside chilling, in a mixing glass add sugar, orange peel, and rye and stir on ice until well chilled, strain over large ice-cube in Pernod rinsed glass. Enjoy responsibly.

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