Lemongrass Turkey from Jean-Georges Vongerichten recently co-opened Matsugen in New York City, is the chef in residence for CITY magazine, and master cook for Food & Wine and has made many television appearances over the years.
For Lemongrass Rub
3 stalks lemongrass, finely chopped
4 shallots, sliced
2 Thai chilies
6 garlic cloves, crushed
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon nampla (fish sauce)
1 turkey 12-14 pounds
4 cups kosher salt or 2 cups table salt
3 onions, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
6 sprigs thyme
6 tablespoons melted butter
1 pound peeled, skinned chestnuts, cut in quarters
1 pound ground turkey meat
1 pound sourdough bread cut into 2-inch chunks
1 ounce sage, cut in ribbons
2 ounces minced shallots
Milk to moisten
Salt and pepper to taste
For Lemongrass Rub
1. Blend all ingredients to a fine paste in a blender.
1. Dissolve salt in 2 gallons of water. Add turkey and refrigerate for 4-6 hours.
2. Rinse, dry and refrigerate, uncovered, for 8-24 hours.
3. P reheat oven to 400 degrees .
4. Rub half of the lemongrass paste under the turkey skin. Rub the remaining paste all over the outside of the turkey. Season with salt and pepper to taste.
5. Combine the chopped carrots, onion, celery and thyme with 1 tablespoon melted butter in a bowl. Stuff the turkey with 1/3 of the carrot mixture. Scatter remaining mixture in the roasting pan. Add 1 cup of water to the pan.
6. Brush the turkey breast and back with the remaining 5 tablespoons of butter. Place turkey on top of vegetables in the roasting pan, breast-side down. Bake for 45 minutes.
7. T urn the turkey on its side and baste with the pan juices. Add water to the pan if it is dry. Roast for 15 minutes, then turn the turkey on its other side, baste, and roast for another 15 minutes.
8. T urn the turkey breast-side up, baste, and roast for 30-40 minutes until the internal temperature of the breast is 165 degrees and the leg is 170 degrees. Remove the turkey from the oven and cover it loosely with foil. Let it rest for 20-30 minutes before carving.
1. Add the chestnuts to a saucepan and use enough chicken stock to cover them. Cook the chestnuts until tender, drain, and set aside.
2. Saute the shallots in 1 tablespoon of butter until they are soft. Set aside.
3. Combine all ingredients in a large mixing bowl and set the bowl over ice. Form 2 1/2-inch patties with the mixture.
4. When you are ready to serve, melt about 2 tablespoons of butter in a non-stick pan. Fry the patties in batches until they are browned and cooked through. Add butter as needed.