Rory’s Slow-Braised Turkey with Cauliflower Mash & Winter Salsa


Slow Braised Turkey, Cauliflower Mash with a Winter Salsa


1 pound of turkey (dark or breast meat to preference)
1 cup chicken stock
1/2 cup white wine
1 sprig fresh sage
1 spring fresh rosemary
Sea salt and fresh cracked pepper

1.  Preheat oven to 250
2.  Season turkey with salt and pepper
3.  In a deep baking pan place turkey, herbs, wine and stock; cover with tin foil
4.  Cook for 3 hours or until internal temperature is at 165 degrees
5.    Let meat sit in broth until ready to serve

Winter Salsa

1 pear, cored & small dice
1 persimmon, cleaned & small dice
1/2 cup dried cranberries
1 apple, cored & small diced
1 onion, diced small
1 small shallot
1/2 cup apple juice
1 cup spiced candied walnuts

1. In a medium bowl mix all ingredients together except walnuts
2. Refrigerate for at least 2 hours prior to serving (overnight is recommended).
3. Add candied walnuts just before serving

Spiced Cauliflower Mash

2 cups clean cauliflower
1.5 cups chicken broth
1 clove garlic
Dash of nutmeg
Sea salt and fresh cracked pepper to taste

1.  In a medium pot, add cauliflower, chicken broth and garlic; cover
2.  Bring to simmer and cook until cauliflower is fork tender
3.  Puree until smooth; season with nutmeg, sea salt and pepper

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