Recipe: Roast Turkey with Chili-Pecan Sauce and Cranberry Relish

ROAST TURKEY WITH CHILI-PECAN SAUCE AND CRANBERRY RELISH
From: Executive Chef Dean Fearing of The Mansion on Turtle Creek, Dallas, TX.

1 (12 pound) whole turkey, fresh
4 1/2 tablespoons extra virgin olive oil
to taste salt and freshly ground black pepper
3 cups turkey stock
1 1/2 medium onions, peeled and roughly chopped
1 stalk celery, roughly chopped
2 medium carrots, roughly chopped
Chili-Pecan Sauce (recipe follows)
Cranberry-Jalapeno Relish (recipe follows)

Wash turkey well under cold running water. Pat dry. Remove excess fat from cavity. Tuck wings underneath body.

Coat outside of turkey with 2 tablespoons of oil. Season skin and cavity with salt. Season cavity generously with pepper.

Position turkey, on a rack, in a roasting pan, uncovered and place in a preheated 400 degree F oven. Roast for 20 minutes or until skin is golden.

Lower oven temperature to 325 degrees F and roast for about 2 1/2 hours, basting the breast every 15 minutes with stock and remaining oil. If skin begins to get too brown, cover loosely with aluminum foil. Place onion, celery and carrots around the turkey in the last hour of roasting. Continue to roast until the internal temperature reaches 180 degrees F in the thigh.

Remove pan from oven and place turkey on a warm platter and allow to rest for 15 minutes before slicing.

Bring juices and vegetables to a boil in the roasting pan over medium heat on the stovetop. Heat to a boil; cook for 2 minutes, scraping pan. Pour through a fine strainer. With a small ladle, push the solids through. If necessary, remove grease.

Reserve 1 cup or more of sauce for the Chili-Pecan Sauce.
Keep turkey warm until ready to serve.

SERVICE:
Slice turkey and fan the slices onto warmed dinner plates.
Ladle hot Chili-Pecan Sauce over turkey, allowing it to spill out onto the plate.

Spoon a small portion of Cranberry-Jalapeno Relish on each plate. Serve immediately.

CRANBERRY-JALAPENO RELISH

1 large orange
1 cup whole cranberries
2 teaspoons grated fresh ginger
2 teaspoons chopped fresh cilantro
2 teaspoons chopped jalapeno chile
To taste maple syrup

Chop orange zest and pulp, cranberries, ginger, cilantro and jalapeno in a food grinder using a small die. Do not puree. Add maple syrup and mix well. Cover and set aside for at least 30 minutes before serving.

CHILI-PECAN SAUCE

1 1/2 tablespoons grapeseed oil
3 medium shallots, peeled and cut into 1/4-inch dice
2 cloves garlic, peeled and minced
2 medium jalapeno chiles, seeded and finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1 cup turkey pan roasting pan sauce
1 cup veal demi-glace (recipe)
Demi Glace

1/2 cup pecans, toasted and chopped
to taste salt
to taste fresh lemon juice

Heat oil in a medium saucepan over medium heat. When hot, add shallots, garlic and jalapenos. Saute for 2 minutes.

Add chili powder, cumin, coriander, oregano and cayenne. Saute for 2 minutes.

Add reserved turkey sauce and demi-glace. Bring to a boil. Lower heat and simmer for about 20 minutes. Stir in pecans and season with salt and fresh lemon juice. Reserve hot for service.

Makes 12 servings
Source: National Turkey Federation