Turkey 101: T.Dining Asks 3 Chefs In Time For Thanksgiving

We give thanks to chefs Wade Watson, J Gamboa, and Marc Aubry for sharing their secrets. Happy Thanksgiving!

Above Wade Watson

Wade Watson

Owner-chef
Bondi & Bourke and Bramble Bakehouse

My secret? I personally like to debone the turkey and apply different methods to different parts. I’m not a fan of the whole roasted bird—it looks good, but I go against the grain.

I fully debone the breast and thigh and remove all the tendons (turkey has a lot that doesn’t break down with cooking).

I brine everything for 48 hours and cook the breast and leg separately. I confit the leg in duck fat at 80 degrees and roast the breast at 75 degrees for 3-4 hours.

I then roast the turkey bones and make a proper gravy with veggies; add any roasting juices to the gravy (don’t be lazy!). A good gravy is worth the effort.

Above J Gamboa

J Gamboa

Owner and Executive Chef
Cirkulo

The secret to a delicious, juicy and tender roast turkey is to slow roast the bird at a low temperature (280F) until the breast is just done and to let it rest for at least 1 hour before slicing properly.

Marc Aubry

Owner-chef
Sagana

Dinde aux marrons (roasted turkey with chestnut stuffing) is a very traditional way of serving turkey over the holidays in France.

For the stuffing, I soak the diced brioche in milk. Sautée chopped shallots in butter, add the minced pork and cook until lightly brown. In a big bowl, mix the soaked brioche, the pork shallot combo, parsley, cognac, thyme leaves, chestnuts, salt, and pepper. If the turkey came with its innards, dice them and include them in the stuffing.

I pre-heat the oven to 150-degree Celsius. Stuff the turkey full and place it in a heavy baking pan. Season the turkey with salt and peppercorn, drizzle the olive oil on top and add bay leaves, thyme stems, and chicken broth. Cover well with aluminium foil so that the juices won’t evaporate. Place it in the oven for two and half hours.

Increase the temperature of the oven to 180 degrees. Remove the foil and place the turkey back in the oven until golden brown. Baste the turkey with the dripping every five minutes or so during that time. It will take 45 minutes to an hour.

Transfer the turkey and scrape the pan clean with a spatula. Strain the juice into a pot and whip butter into it. Add some chopped parsley at the last minute.

Your turkey is now ready. Cook your turkey earlier so that it is cooked at least one hour before (more is fine) you serve it. It will be cooler so easier to carve but also juicier if you do so.

Tatler Asia