Clay Pot Turkey
Clay pot cooking lends a flavorful steamed/roasted flavor that is quite unique.
- 1/2 cup balsamic vinegar
- 3 tablespoons frozen orange juice concentrate
- 2 1/2 tablespoons Italian olive oil
- 1 teaspoon ground sage
- 1 teaspoon chili con carne seasoning
- 2 tablespoons caraway seeds, partially crushed
- 3/4 cup dry sherry
- 1 (6-7 pound) whole turkey breast bony back section of bone split
- 6 to 8 large shallots, peeled, each cut in half
- 4 large cloves garlic, peeled, each cut in half
- 2 large onions
- 2 large yams
- 1 1/4 to 1 1/2 pounds white turnip
- 1 teaspoon cinnamon
- 1 teaspoon sugar
- 1/8 teaspoon cayenne pepper
- 1/3 teaspoon salt
- 2 tablespoons fresh lemon juice
- 3 tablespoons finely minced dill
- 1 tablespoon cornstarch dissolved in 1 tablespoon water (optional)
- Prepare marinade in a large flat-bottomed bowl or Dutch oven: Combine vinegar,
orange juice concentrate, 1 tablespoon oil, seasonings, caraway and 1/4 cup
sherry. Add turkey, turning several times to coat. Cover and refrigerate overnight.
- Soak clay pot (including cover) in tepid water for 20 to 30 minutes.
- Fit work bowl of food processor with steel blade and, with machine running,
drop shallot and garlic clove halves through feed tube. Scrape into measuring
cup. (You will need about 2/3 cup firmly packed mixture.) Gently separate skin
from flesh of breast; push half the mixture under skin on each side of breast,
smoothing out and patting down skin to distribute evenly. Cut away any surplus
- Fit food processor with slicing blade. Using gentle pressure, thinly slice
onions. Slice peeled yams and turnip separately. Heat remaining 1 1/2 tablespoons
oil in large heavy-bottomed saucepan. Add onion and sauté over medium heat until
onion begins to wilt (about 2 minutes). Add yams and turnip. Sprinkle with cinnamon
and sugar. Continue sautéing until volume begins to diminish (about 8 minutes).
- Spoon half the vegetable mixture over ridged bottom section of clay pot.
Drain turkey, pouring marinade into a saucepan. Place turkey over vegetable
mixture, bony side down. Spoon the remaining vegetable mixture over breast.
- To marinade in saucepan add remaining 1/2 cup sherry, cayenne, salt and
lemon juice. Heat until bubbly. Gently pour over turkey and vegetable mixture.
Sprinkle dill over all. Cover pot securely.
- Position oven rack in bottom third of oven. Set thermostat at 400 degrees
F. Place pot on rack in cold oven and bake for 2 hours.
- Remove from oven. Open cover just a crack and let steam escape for 10 minutes.
- Place turkey on large warmed serving platter. Tent with foil to keep warm.
- Pour remaining contents of clay pot into colander with large skimming cup
underneath. Drain well. Arrange vegetables around turkey. Re-cover while sauce
is reheated and thickened, if desired.
- Pour defatted sauce into saucepan (there will be about 2 cups). Over high
heat, reduce to 1 1/4 cups. If adding thickener, dribble in cornstarch mixture
and stir until lightly thickened. Spoon some gravy over turkey and vegetables;
serve remainder in gravy boat.
Yield: 8 to 10 servings
Variation: Add 3/4 cup fresh rinsed and picked-over cranberries when reheating
The clay pot, which looks like a covered casserole, is available at many
stores that sell kitchen utensils.
Posted by luvtocook at Recipe Goldmine May 24, 2001.