How to cook a turkey, by Wolfgang Puck

Time Out Dubai gets Wolfgang Puck to answer an important Christmas question: how to cook a turkey? Here's the celebrity chef recipe, roasted turkey two ways

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Ingredients
9kg fresh turkey: with a sharp knife, separate legs from the rest of the turkey and cut off backbone. Reserve breast for roasting.
For the stuffed legs:
2 turkey legs
226g stuffing
118ml olive oil
118ml chicken stock
2 carrots (one-inch, peeled)
3 stalks of celery (one-inch, sliced)
2 yellow onions, diced
2 sprigs rosemary
2 cups pomegranate juice
Butcher string
Wood skewers

Method
Preheat oven to 175°C. Debone turkey legs without cutting into the skin. Remove skin and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper. Add 226g of stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher's string and close ends with skewers. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown. Remove legs from roasting pan. Add carrots, celery and onion and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey legs. Slowly braise the legs for about two hours until internal temperature is 55°C. Remove foil and finish roasting to get colour on the meat, until internal temperature is 60°C. Remove legs and set aside on a platter. Cover with foil until ready to slice. Add two cups of pomegranate juice to the braising liquid. Simmer for ten minutes then purée the sauce through a food mill. Carrots, onions and celery will thicken the sauce. Season with salt and pepper to taste. Let sit for about 30 minutes and with a small  ladle, remove excess fat. Remove  string and skewers. Slice into half-inch portions.

For roasted breast:
1 whole double breast
6 tablespoons butter
2 tablespoons fresh chopped rosemary
118ml of olive oil
Salt and pepper

Mix butter, rosemary, black pepper and salt to taste until nice and smooth. With your hands, carefully separate turkey skin and breast meat. Spread rosemary butter evenly between skin and meat. Season turkey breast with salt and pepper and rub with olive oil. Place in roasting pan with a rack. If your oven is large enough, you can roast the turkey breast in the same oven while you braise the legs (the steam from the braising liquid keeps the breast moist). Roast until internal temperature is 75°C. Baste every 15 minutes with the pan drippings. When breast is done, cover with foil and let rest in a warm place until you are ready to carve.

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