Tori is known for being a super-mom, so why not try a turkey dish approved especially by her?
Tori Spelling recently blogged her fav turkey day recipes (including a dish from Dean!), and they’re a great tip for your own celebration. “A classically oven roasted turkey is always and forever, but sometimes it’s nice to put a modern twist on a old favorite,” she wrote. That’s what my hubby Dean will be doing this Thanksgiving…”
Dean’s Trois Layered Turkey
Canola or sunflower oil
Preheat oven to 350
Remove skin from turkey and set aside. Try to keep in one piece. Then remove breasts and set aside. And, finally remove dark meat from all bones and set aside. Discard bones.
Lightly oil the bottom of your largest casserole / baking dish.
Place turkey skin in bottom of dish. And lightly dust with meat glue (transglutaminase), a naturally occurring enzyme in plants and animals that reacts with protein to form a “glue.” FDA approved and all-natural, you can buy it online at Modernistpantry.com)
Then lay the dark meat on top of the skin as a second layer. Lightly dust dark meat with meat glue.
Season with salt and pepper to taste and finely chopped sage.
Place turkey breast as the third layer on top of dark meat.
Cover dish with Saran wrap.
Place another empty casserole dish on top of your Saran wrapped dish and add weight to it such as soup cans.
Place in refrigerator overnight
When ready to cook, remove weight and casserole dish and Saran wrap.
Flip onto cutting board. Skin side will now be facing upward
With a very sharp knife cut into 2 1/2 x 4 inch rectangles
In a hot pan, add sunflower or canola oil (they have a high smoke point – the point at which your fat starts to burn).
Lightly season your turkey rectangles with salt, pepper, and finely chopped sage.
Place skin side down in hot pan. Cook until skin is crispy, approximately 8 to 12 minutes (time varies with different stoves).
When skin is nice and crispy, flip and cook other side. This side is your white meat and cooks quicker (approximately 5 to 7 minutes)
When done, place in a 350 degree oven uncovered to finish the cooking and keep warm. Cook until internal temperature is between 170 and 180 degrees. If you don’t have a thermometer, you can just cut into the center to make sure it’s cooked all the way through.
Serve with cranberry ginger orange sauce (recipe to follow)
Cranberry Ginger Orange Sauce
12 oz. bag fresh cranberries
3/4 cup orange juice
1 cup brown sugar
Zest of one orange
1/2 tablespoon freshly grated ginger
Combine all ingredients in a saucepan and cook on medium heat for approximately 15 to 20 minutes, or until liquid is reduced.
Remove from heat and serve over Trois Layered Turkey.
Will YOU try Tori’s recipes? What’s your favorite Thanksgiving dishes?
More Tori Spelling!