H O L I D A Y
SEASON’S
E ATINGS SET YOURSELF UP FOR SUCCESS THIS THANKSGIVING WITH GOVERNORS CLUB’S PERFECTLY SAVORY TURKEY RECIPE AND TWO EASY-TO-PREPARE SIDES FROM SMALL CAFE B AND B. (BE SURE TO LEAVE ROOM FOR SECONDS!)
HERB-ROASTED TURKEY BY CHEF BEN GUAMAN OF GOVERNORS CLUB
Serves 8 to 10 1 turkey, 12-14 lb. 1 onion, diced 2 cloves garlic, chopped 2 stalks celery, diced Salt and pepper to taste 1 Tbsp. cooking oil 3 cups bread for stuffing (your favorite brand is fine) 2 sprigs of fresh sage (or 1 Tbsp. dried sage) 4 sprigs of fresh thyme (or 2 Tbsp. dried thyme) 2 sprigs of fresh rosemary (or 1 Tbsp. dried rosemary) 4 oz. butter, softened
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CHATHAM MAGAZINE
Preheat the oven to 325 F. Remove the giblets and neck from the turkey. Sauté the onion, garlic and celery with the cooking oil. Add salt and pepper to taste, along with half of the chopped herbs. Be sure not to brown the herbs. Combine the bread and sautéed vegetables, and then add the stuffing mixture to the body cavity of the turkey. Mix the remaining chopped herbs, plus salt and pepper, with the softened butter. Starting at the bottom of the breast, gently work your fingers under the skin, separating it from the breast and thighs. Distribute the herb-butter mixture as evenly as possible under the skin. Roast the turkey for roughly 15 minutes per pound. The turkey is done when a thermometer inserted into the thickest part of the breast or thigh reads 165 F. When the turkey is done, remove it from the oven and let it rest for 15 minutes before slicing and serving.
WINTER 2021-2022