Celebrity Chef Wolfgang Puck shows us how to make his delicious roasted turkey in just an hour!
Roast Turkey on a Bed of Vegetables
1 whole turkey, 13 to 14 pounds, neck and giblets removed, all visible fat trimmed from openings
Whole fresh herb leaves/sprigs
Freshly ground black pepper
Extra-virgin olive oil
About 2 pounds assorted root vegetables, cut into bite-sized chunks
8 whole cloves garlic
For the turkey, with clean hands, insert your fingers between the skin and the meat at the neck opening, and carefully break through the membranes between the skin and the meat all over the breast and thighs. Insert herbs neatly underneath the skin.
Position the rack on the lowest level of the pressure oven. Set the pressure oven temperature to 450°F and the function to ROAST. Turn on the timer to preheat the oven.
In a mixing bowl, toss together all of the cut-up vegetables and the garlic cloves. Spread them evenly in the pressure oven’s baking tray.
Tie the turkey’s legs together at the ends of the drumsticks with kitchen string or butcher’s twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper. Drizzle and rub with some olive oil all over the skin.
Place the turkey in the roasting pan on top of the bed of vegetables. Place the pan in the preheated pressure oven. Lower the pressure bar and set the timer to 55 minutes.*
When the time is up, slowly release the pressure valve and slowly lift the pressure bar until no steam remains. Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
Remove the turkey from the pan to a platter and cover it with aluminum for to rest for 15 minutes before carving. Skim any fat from the surface of the pan juices; reserve the juices in the roasting pan.
Transfer the turkey to a carving board. Cut into serving pieces and serve with the roasted vegetables and garlic.
* If cooking in a conventional oven, cook for 2 hour and 45 minutes @ 350 degrees or until the internal temperature reaches 165 degrees
Serves 8 to 10
1 medium jalapeño, chopped
1 medium Habanero, chopped
1 medium onion, chopped
4 organic green onions, chopped
3 garlic cloves, chopped
1 cup pineapple, chopped
2 cups lime juice
1 tablespoon Chinese “5 spice” powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon freshly ground black pepper
1 tablespoon Kosher salt
2 teaspoons smoked sea salt
1 teaspoon dried thyme
1 teaspoon nutmeg, freshly zested
1 teaspoon ground cinnamon
1/2 cup soy sauce
1 tablespoon extra virgin olive oil
1 4-pound whole organic free-range chicken
When ready to roast:
3 pounds assorted vegetables, (onion, sweet potato, celery root, carrot, parsnips) cut into 1 inch cubes
1 cup pineapple cut into 1 inch cubes
8 whole garlic cloves
Place chicken in large shallow baking dish, pour ½ the marinade over chicken*, wrap with plastic wrap. Refrigerate overnight, remove chicken from refrigerator 40 minutes prior to serving. Set the pressure oven temperature to 450 and the function to ROAST. Turn on the timer to preheat the oven.
In a mixing bowl, toss together all the cut up vegetables, pineapple and garlic cloves. Spread them evenly in the baking tray in the pressure oven. Place the chicken breast side up on top of the vegetables. Place the baking tray with the chicken and vegetables on the pressure cooker oven. Set the timer to 35 minutes. Lower the pressure bar. Roast until the chicken is golden brown and an instant thermometer inserted into the thickest part of the leg meat not touching bone registers 165 degrees F.
When cooking is complete, slowly release pressure through the pressure valve and slowly lift the pressure bar. Remove the baking tray from the oven and cover the chicken with foil to rest for about 15 minutes to allow the juices to settle before carving.
Transfer the roast chicken to a carving board. Cut into serving pieces and serve with the roasted vegetables, garlic and pineapple.
* Remaining marinade should be stored in a sealed tight container. Will keep for one week.
Yield: 2-1/2 cups
Recipe courtesy Wolfgang Puck
Sweet Potato Puree
1 recipe Mashed Potatoes (recipe follows)
1/2 cup hazelnuts
2 pounds whole jewel or garnet sweet potatoes, scrubbed
1/2 cup heavy cream
4 ounces (1 stick) unsalted butter, cut into small chunks
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
Kosher salt and freshly ground white pepper
1 teaspoon chopped fresh thyme or marjoram leaves (optional)
1 tablespoon minced flat-leaf parsley or chives
1. Make the mashed potatoes and set aside.
2. Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake until golden brown, 10 to 12 minutes. Immediately empty the nuts into a folded kitchen towel; fold the towel over them and rub the hazelnuts inside to remove their skins. Pick out the nuts and set aside to cool. Discard the skins. When the nuts have cooled, coarsely chop with a sharp knife or in a food processor fitted with the metal blade. Set aside.
3. Raise the oven temperature to 400 degrees F. Cover a baking sheet with foil. Pierce the sweet potatoes in a few places with the tip of a sharp knife and place on the baking sheet. Bake until very soft when pierced with a thin skewer or knife tip, 45 minutes to 1 hour. Remove from the heat and allow to cool until you can handle them.
4. Steady each cooked sweet potato with a folded kitchen towel and cut in half lengthwise, taking care to keep your hands clear of steam. Holding each half in the folded towel, scoop the pulp out of the skin into a food mill. Discard the skin. Puree through the food mill fitted with a fine blade, or in a food processor. With a whisk (or in the food processor), stir in the cream, 4 tablespoons of the butter, the brown sugar, cinnamon, nutmeg, and ginger. Beat until thoroughly combined. Season to taste with salt and white pepper. Cover the bowl and keep the sweet potatoes warm over a pan of simmering water if serving right away.
5. Just before serving, reheat the mashed potatoes, either in a double boiler or in the microwave. Put the remaining 4 tablespoons butter in a small saucepan over medium heat. Melt the butter and then swirl the pan continuously over the heat until the butter turns nut-brown and fragrant. Remove from the heat and stir in the hazelnuts and optional thyme or marjoram.
6. Transfer the sweet potatoes to a serving dish and drizzle the hazelnut butter over them. Transfer the mashed potatoes to another serving dish and garnish with parsley or chives. Serve immediately.
Yield: Makes 6 to 8 servings
Recipe courtesy Wolfgang Puck, “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004
2-1/2 pounds baking potatoes, peeled and cut into even 1-1/2- to 2-inch chunks
1 teaspoon kosher salt, plus more for seasoning the whipped potatoes
2/3 cup milk or heavy cream, or a combination
6 to 8 tablespoons unsalted butter, cut into small pieces
Pinch of freshly ground white pepper
Pinch of freshly grated nutmeg
1. Put the potatoes in a saucepan filled with enough lightly salted cold water to cover them well. Add the salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer briskly until the potatoes are fork tender, 15 to 20 minutes.
2. Meanwhile, combine the milk or cream and butter in a small saucepan. Heat them over low heat until the butter has melted.
3. Drain the potatoes well and return to the pot. Cover tightly and let sit undisturbed for 5 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-low speed while you gradually add the hot cream-butter mixture, a generous amount of salt, and the white pepper and nutmeg. Beat the mixture until it is smooth, light, and fluffy, 3 to 5 minutes.
4. If you are serving right away, bring a few inches of water to a boil in a saucepan large enough to support the stand mixer’s bowl on its rim. When the potatoes are whipped, reduce the heat to very low, place the mixer bowl of potatoes on top of the pan, and cover the bowl with aluminum foil to keep the potatoes warm. Alternatively, transfer the potatoes to a microwave-safe bowl and reheat in the microwave before serving. Do not heat for too long, or they will be watery.
Yield: Makes 6 servings
Recipe courtesy Wolfgang Puck
2 cups fresh cranberries
1/2 cup sugar
1/2 cup verjus
In a small saucepan, combine all the ingredients. Bring to a boil, then lower to a simmer. Continue to cook until the mixture is thick and the berries are glazed. Allow to cool. Transfer to a covered container and refrigerate until needed.
Yield: Makes 1-1/3 cups
Recipe courtesy Wolfgang Puck, “Pizza, Pasta & More!,” Random House, 2000