Serves 8<\/p>\n
<\/p>\n
Preparation time : 30 minutes with an overnight marinade<\/strong><\/p>\n Cooking time : 5 hours<\/strong><\/p>\n <\/p>\n Ingr\u00e9dients:<\/strong><\/p>\n 5 medium sized yellow onions<\/p>\n 7 large carrots peeled<\/p>\n 1 bunch of celery<\/p>\n 1 large head of fennel<\/p>\n 1 heads of garlic<\/p>\n 1 bunch of thyme<\/p>\n 1 bunch of tarragon<\/p>\n 1 bunch of parsley<\/p>\n 1 bunch of chives<\/p>\n 1 bunch of chervil<\/p>\n 2 tablespoons of crack black pepper<\/p>\n 4 bay leafs<\/p>\n \u00bd cup extra virgin olive oil<\/p>\n 1\/4 cup honey<\/p>\n 1 cup chicken broth<\/p>\n \u00bd cup dried cranberries<\/p>\n \u00bd cup salt<\/p>\n 4 oz butter room temp<\/p>\n 1 small turkey 5-8 lbs<\/p>\n <\/p>\n Preparation for the turkey stew:<\/strong><\/p>\n 1. Preheat oven to 400 \u00b0F (200 \u00b0C).<\/p>\n <\/p>\n 2. Cut 2 onions into thin slices.<\/p>\n <\/p>\n 3. Peel 10 cloves of garlic and crush with the back side of a chef\u2019s knife.<\/p>\n <\/p>\n 4. In a large bowl combine the onions, black pepper, garlic, honey, salt and let sit for 1 hour.<\/p>\n <\/p>\n 5. Add the extra virgin olive oil, mix and reserve.<\/p>\n <\/p>\n 6. Cut 6 carrots, 2 onions, and all but 2 stalks of celery into large 1 inch pieces.<\/p>\n <\/p>\n 7. Break down the turkey by separating the breasts, wings and legs from the bones.<\/p>\n <\/p>\n 8. Place the bones in a roasting pan with the large dice vegetables, and bay leafs, roast until dark brown (about 90 minutes).<\/p>\n <\/p>\n 9. Place the breast, wings and legs in the marinade and let sit in the refrigerator for at least 4 hours best if over night.<\/p>\n <\/p>\n 10. When the bones and vegetables are roasted place all the ingredients as well as a few sprigs of thyme in a stock pot and deglaze the roasting pan with a cup chicken broth and water.<\/p>\n <\/p>\n 11. Cover the vegetables, and bones in water and the liquid from deglazing and bring to a low simmer for 5 hours. Once the stock is done strain through a fine sieve and let cool.<\/p>\n <\/p>\n 12. Once the turkey meat is out of the marinade rinse it with lightly with some cold water and dry it.<\/p>\n <\/p>\n 13. Place a third of the marinade in a Dutch oven and saut\u00e9 until brown.<\/p>\n <\/p>\n 14. Place the leg and wings in the Dutch oven skin side up.<\/p>\n <\/p>\n 15. Add the strained turkey broth just enough to barely cover the legs.<\/p>\n <\/p>\n 16. Place the lid on the pot and place in a 300 \u00b0F (150\u00b0C) oven for 3 hours and remove the lid and keep braising for another hour or until it is tender and brown on top.<\/p>\n <\/p>\n 17. When the turkey legs come out of the oven let cool enough to handle.<\/p>\n <\/p>\n 18. Discard the bones and the shred the meat and skin into a bowl.<\/p>\n <\/p>\n 19. Cut 1 carrot, 1 onion, and 2 stalks of celery into small a quarter of an inch pieces saut\u00e9 in a small pan and add 1 cup of turkey broth on high heat. Once the broth is simmering, strain and add to the turkey meat and skin. Season with salt to taste.<\/p>\n <\/p>\n Preparation for the roasted turkey breasts:<\/strong><\/p>\n 1. Rub the turkey breast with 2 ozs butter.<\/p>\n <\/p>\n 2. Chop the chives, tarragon, parsley and chervil and mix all together.<\/p>\n <\/p>\n 3. Place \u00bd of chopped herbs on to the turkey breast.<\/p>\n <\/p>\n 4. Roast the turkey breast skin side up in a 375 degree oven until the thermometer reads 160\u00b0F on the thickest part of the turkey breast.<\/p>\n <\/p>\n 5. Baste the turkey breast every 10 minutes with the butter and herbs in the pan.<\/p>\n <\/p>\n 6. Let rest for 10 minutes before slicing.<\/p>\n <\/p>\n Preparation for the cranberry turkey jus:<\/strong><\/p>\n 1. Strain the braising liquid from the legs and wings into a medium sauce pan.<\/p>\n <\/p>\n 2. Add equal amount of turkey broth and let it slowly reduce by \u00bd.<\/p>\n <\/p>\n 3. Add in \u00bd cup of chopped dried cranberries and turn the heat off.<\/p>\n <\/p>\n 4. Finish with the chopped herb mixture used for the breasts.<\/p>\n <\/p>\n 5. Season to taste with salt and pepper.<\/p>\n <\/p>\n <\/p>\n This recipe was specially created by Chef Tsu-Hung Bam Liu<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 8 Preparation time : 30 minutes with an overnight marinade Cooking time : 5 hours Ingr\u00e9dients: 5 medium sized yellow onions 7 large carrots peeled 1 bunch of celery 1 large head of fennel 1 heads of garlic 1 bunch of thyme 1 bunch of tarragon 1 bunch of parsley 1 bunch […]<\/p>\n","protected":false},"author":3,"featured_media":2525,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t