A thanksgiving dinner by Sean Jorgensen of Liquid Laundry
Sean Jorgensen of Boxing Cat Brewery and Liquid Laundry has shared with us a turkey recipe that you can prepare without an oven, using ingredients purchased almost exclusively from the Avocado Lady.
Pictured here is pretty much everything you'll need: One turkey brined turkey breast (see the recipe on the PDF for that), stale bread, shitake mushrooms, crab mushrooms, sausage, bacon, shallots, garlic, fresh sage, dried cranberries, apple cider vinegar, and Sriracha chili sauce.
Before you start anything, fill a large stock pot up about a quarter of the way with water and get it boiling. While it heats up you can start on the stuffing but cutting the bread into uniformly sized chunks.
The same goes for the shitake mushrooms...
Then the shallots. A fine mince is not necessary, because the shallots will basically melt in the pan.
Mince the ginger...
Mince up some garlic (pictured in the foreground), and cut the sausage into uniformly sized chunks.
Finally, chop up the fresh sage.
Heat up one tablespoon of oil in a sauté pan. Jorgensen like to melt a little bit of bacon fat in the pan, but cooking oil works equally well. Add the sausage and reduce the heat.
As the sausage starts to brown, add the ginger, garlic, and shallots.
Then the mushrooms...
Finally, toss in the dried cranberries.
Splash in a little bit of chicken stock or water.
Remove from the heat and add the sage and some salt and pepper.
Then add the bread, stirring everything around until the bread is moist.
Let the liquid cook off. Then, remove the stuffing from the heat and let it cool.
Once the stuffing has cooled, it's time to stuff the turkey.
At this point, we need to advise you to stray a bit from what you see in the pictures. Jorgensen was experimenting when we shot this recipe, and what he ultimately discovered is that the turkey will cook faster if you separate both breasts and stuff them individually. So rather than cramming the stuffing in like you see here, make a lengthwise incision in both breasts and insert the stuffing.
By now, the water should be up to a boil. Place the turkey breasts in the steamer basket (or you can make an improvised steaming apparatus, like Jorgensen did here. Cover it, and let the steam do its work.
While the turkey steams, you can start prepping your Brussels sprouts by peeling off the top layer of leaves and cutting them in half.
Cut the crab mushrooms...
Then the shallots...
...And the bacon.
Bring a pot of water to a boil, and blanche the sprouts for about two minutes.
Then drain them.
Heat up a tablespoon of oil or bacon fat in a pan. Add the bacon and reduce heat.
Add the shallots and the garlic, sauté for two minutes. Season with salt and pepper.
And then add the crab mushrooms. Sauté on low heat for about four minutes.
And then the sprouts. Sauté the everything together for a couple of minutes.
Increase the heat. Then add the cider vinegar and two tablespoons of white sugar. Reduce for about two or three minutes.
Then add a tablespoon of Sriracha sauce.
Stir it around, making sure to cover all of the contents in the pan.
You'll need a meat thermometer to know if when your turkey is ready. The temperature of a done turkey should be 55º C. It should take about 25 to 35 minutes. But the temperature should be the ultimate indicator of doneness. Anyone worried that 55º is too low can relax, Jorgensen says. You're going to sear the meat in the end, that should bring the temperature up enough in the end.
When the turkey is ready, remove it from the steamer.
Heat two tablespoons of butter in a large sauté pan. When it starts to bubble, place the turkey breast skin down into the pan and brown it.
Plate with the Brussels sprouts.
Serve and enjoy.
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