Recipes by Ted Siegel — Chef Instructor, School of Culinary Arts

On Thanksgiving, turkey is always in style. A juicy bird with salty, crunchy skin is the pièce de résistance of this highly anticipated meal. But if you’re looking to shake up your usual turkey prep method — add some spice or brine to the table — ICE Chef Instructor Ted Siegel has some ideas for you. Below, Chef Ted shares two different methods for preparing your turkey when it’s time to give thanks this year, plus his expert roasting tips.

Thanksgiving Turkey

1) A Caribbean kick: try a Jamaican jerk turkey marinade.

Marinating delivers the double benefit of infusing meat with flavor and keeping it tender.

Ingredients:

6 scallions
6 habanero or scotch bonnet chiles
2 medium onions
6 cloves garlic
1 tablespoon tamarind paste
½ cup Worcestershire sauce
½ cup fish sauce
1 cup fresh lime juice
1 cup fresh orange juice
¼ cup olive oil
¼ cup brown sugar
1 bunch dried thyme leaves, minced
1 bunch dried oregano leaves, minced
1 bunch fresh cilantro leaves and stems, minced
½ cup butter

Preparation:

  • For the marinade, finely chop and combine: scallions, habanero or scotch bonnet chiles, onions and garlic. Add tamarind paste, Worcestershire sauce, fish sauce, fresh lime juice, fresh orange juice, olive oil, brown sugar, dried thyme leaves, dried oregano leaves and fresh cilantro leaves and stems.
  • Prepare the marinade, dividing into two halves: 1/2 for the turkey and 1/2 to make a compound butter. Marinate the turkey for two to four days, depending on its weight (two days for an 8-12 pound turkey, three to four days for a 13-30 pound turkey). Remove turkey from marinade. Make the compound butter by mixing remaining marinade with butter. Separate the skin from the breast and thighs and gently rub the compound butter onto the flesh without ripping the skin. Roast immediately.

 

2) Brine time: give your turkey a multiday brine bath.

Like marinating, brining will add flavor to your turkey, and make it exceptionally juicy and tender. Here’s how to brine.

Ingredients:

1 pound kosher salt
2/3 pounds sugar (granulated, brown, molasses, maple syrup, agave syrup, honey or any other kind of solid sugar or syrup will work)
2-3 gallons water
25 juniper berries
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon fennel seeds
1 teaspoon white peppercorns
1 teaspoon star anise pods
2 tablespoons dried thyme
½ cup liquid smoke (which you can find at most grocery stores)

 Preparation:

  • To make the brine, combine kosher salt, sugar, water. Add the juniper berries, dried herbs and liquid smoke.
  • Brine your turkey for two to four days by either submerging the entire bird or injecting it with brine. If you choose the latter, do not brine the turkey for more than two days.

 

Roasting tips

For roasting, I always begin by browning the turkey. In an oven preheated to 450°F, cook the turkey for about half an hour or until golden brown. Then, turn the heat down to 325°F and roast about 18-20 minutes per pound until the internal temperature reaches 160°F.

Want to sharpen your culinary skills with Chef Ted? Click here to learn more about ICE’s Culinary Arts program.

By Carly DeFIlippo

When it comes to choosing the most energetic, passionate communities in America, are there any stronger contenders than food lovers and football fans? There is no day when these teams’ talents combine more than on Thanksgiving, which is why we’re wishing you a very happy holiday from ICE and our #GangGreen partners, the NY Jets.

We’ve been gearing up for the ultimate food fest throughout the second season of the Official New York Jets Cooking School at ICE, teaching fans to craft everything from Chicago deep dish pizza to the ultimate chicken wings, and even deep-fried turkeys. What’s more, each class has featured current and former Jets players as special guests, from Bruce Harper and Wesley Walker to Brandon Moore, Tony Richardson, Willie Colon and Michael Vick.

There are still two more chances for you to join in the food and football fun before the end of the season:

This class is inspired by the New York Jets taking on the Tennessee Titans on Sunday, December 14. Current Jets players including Willie Colon, Breno Giacomini and Nick Folk will be in attendance to get guests in the Green & White spirit! ICE chef instructors will teach you easy Southern-inspired tailgating recipes for perfectly fried chicken, mac and cheese, collard greens and more.

Join ICE and the Jets on a culinary tour to conquer the flavors the AFC East: Miami Dolphins, Buffalo Bills, New England Patriots and, of course, your New York Jets. Pick your favorite competitor and learn to prepare game-worthy recipes inspired by their hometown. Cook alongside Jets players and enjoy a behind-the-scenes guided tour including such premium stadium spaces as the press box, Jets team locker room and more. 

Missed our deep-fried turkey tailgate? Click here for all of ICE’s top Thanksgiving tips.

By Carly DeFilippo

ICE_AR_8-300x449When you’re an executive chef in one of the nation’s hottest food cities, holidays become just another day at work. So, who better to ask for their holiday cooking tips than the professionals who reinvent traditional dishes year after year?

ICE Culinary Arts alum Anthony Ricco leads the kitchen at Jean Georges’ Spice Market —which means infusing holiday classics with Southeast Asian flavors. Whether it’s chestnut-sausage stuffing with Chinese dates, plum-glazed ham, or turkey confit, Anthony has reinvented every classic dish several times over.

Anthony’s top tips for cooks seeking adventurous flavors?

  • Don’t be a hero. If you’ve never worked with a specific spice or aromatic before, this isn’t the day to mix things up. Use a light hand. You can always add, but you can’t take out.
  • Make time for a test run. If you’re committed to adding a new dish to the menu, try it out a week in advance. You don’t need to make a full portion, but figuring out how the dish works will save you precious time—and stress—on the big day.
  • Take chefs’ recipes with a grain of salt. When magazines come calling, restaurant chefs typically offer recipes developed in a professional kitchen for a large number of diners. That doesn’t mean it’s not a good recipe, but don’t assume it’s completely foolproof for home cooks.

As for his turkey, Anthony treats the white and dark meat separately. He starts three days ahead of time, creating a confit of the legs with exotic spices. Then, for the day of service, he roasts the breasts and serves them with strips of crispy confit turkey legs.

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Spiced Turkey Confit – Adapted from Anthony Ricco/Spice Market

Note: Recipe is designed to be prepared over the course of 3 consecutive days.

Ingredients

  • 12-14 pound turkey
  • ½ cup honey
  • ¾ cup salt (for brine)
  • Chicken fat (enough to cover turkey legs for confit), or olive oil
  • 1 stick cinnamon
  • 2 pieces star anise
  • 5 whole cloves
  • zest of one orange
  • 3 sprigs rosemary
  • 1-inch piece fresh ginger, peeled, smashed
  • 2 carrots, roughly cut
  • 2 potatoes, roughly cut
  • 2 celery stalks, chopped
  • 2-3 garlic cloves, smashed
  • 3-4 sprigs thyme 

Instructions

  1. Brine turkey overnight in a mix of honey, salt and water.
  2. Rinse and pat dry. Spatchcock the bird and remove legs. Reserve breasts to roast separately.
  3. Debone the legs and season with salt and pepper. Let rest for 10 minutes, then immerse in chicken fat or olive oil with cinnamon stick, star anise, cloves, orange zest, 1 sprig rosemary and smashed ginger.
  4. Cook at 225°F for 4-5 hours or until very tender. Remove from oven and let legs rest in fat for one additional day.
  5. The day of service, create a bed of root vegetables (carrots, potatoes, etc.), garlic, celery, rosemary and thyme. Top with turkey breast and season with salt and pepper. Roast at 350°F, covered with aluminum foil. After 35 minutes, remove aluminum foil and cook, uncovered, until the interior temperature of the breast reached 165°F.
  6. Meanwhile, remove turkey legs from fat, slice and sauté in a frying pan to crisp (like bacon).
  7. Serve turkey breast with crispy confit legs as garnish.

Dream of becoming an Executive Chef like Anthony? Click here to learn about ICE’s Culinary Arts program.

 

By Andrew Gold, Dean of Students

Last May Nick Malgieri, ICE’s Director of Pastry and Baking Arts and author of Perfect Cakes, A Baker’s Tour and many others, traveled to Turkey to learn about Turkish pastries from experts in Istanbul and Gaziantep. He brought these traditions back to the states and recently shared them during a demonstration at ICE.

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Peynirli Böreg

During the demo, Chef Malgieri demonstrated multiple types of savory pastries made from yufka, an ancient Turkish version of phyllo dough that is rolled as opposed to stretched. To begin, we watched original footage of Turks in action, including clips from a “modern” factory that makes sheets of dough for baklava and other delicacies.

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In the video, Antep Katmar, a true expert, mixes and rolls the yufka dough by hand. Palms up, palms down, rolling the dough around in a circle, alternating his angles at 30 degrees as he does each roll to get it wafer-thin. With well-oiled hands and metal rod, he then rolls 8 sheets of dough, one at a time, onto the rod. Next, he unrolls them one-by-one, flips them and reverses the process. Finally, he rolls all 8 sheets up on the pin and pulls and twists them to make them even thinner.

Chef Malgieri said that one baker and producer in Turkey used 1,000 kg of flour a week: 500 kg for the dough and 500 kg to toss around while making it. Hopefully not all 500 kg went into the waste bin!

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Patatesli Peynirli Gözleme

In another clip Chef Malgieri showed us, a yufka master sits with a huge one-meter-long griddle in from to him, a long pole elevated horizontally at his side. While a one meter round bread sits on the grill, the master takes a raw circle and swings it above his head, stretching it to the limit, much like a pizza maker. At times, it covers his whole head and upper torso like a cape. After the bread is sufficiently stretched, he flips it back on the grill and then quickly pulls it off with his long wooden rolling pin. He then stacks it onto a pile of cooked breads and, in one motion, pulls a fresh sheet hanging from the pole next to him and begins the process again. Not bad for a mixture of flour, water and salt.

Yufka is extremely versatile. It can be used as a dry flatbread, slightly dampened until flexible for wraps. It can also be layered and folded, as well as rolled into pies called boreks or other savory pastries.

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Sigara Boregi

After we watched the video, Chef Malgieri showed us his yufka-making prowess. We watched as he made thin sheets of yufka, and later, used them to make a beautiful Peynirli Böreg: a savory pastry made by layering feta, yufka, mint and eggs, then topping with raw, un-hulled sesame seeds and baking to golden perfection. We all happily sampled this pie, which is traditionally eaten for breakfast.

Another dish that was all but inhaled by attendees was a savory Turkish pastry called Patatesli Peynirli Gözleme: a griddled and baked yufka filled with potatoes, Turkish cheese (peynir), scallions, parsley and Aleppo. We also sample Sigara Boregi, a Turkish fried “cigarette” pastry. This pastry was filled with a crumbly feta and mint, rolled into a cylinder, fried and served right out of the hot oil. (This is one cigarette habit that would be hard to break.)

Spending the afternoon with Chef Malgieri and munching on savory Turkish pastries was almost as good as taking a journey to Turkey itself. Learning about these ancient and delicious pastries and the labor that goes into them was fascinating (not to mention delicious!). For those of you who want to try making yufka yourself, the dough can be purchased through Turkish and other specialty markets. While labor intensive, the end result is entirely worth it!

 

By Chef James Briscione

It was a pleasure teaming up this Thanksgiving season with Potluck Video’s Ali Rosen for an exciting three-part turkey series—from brined to bacon-wrapped to deep-fried. But once the magnificent feast is over, what do you do with all those leftovers? Watch below to find out our top tips.

The Ultimate Leftover Sandwich

 

 Ingredients

 

Instructions

  1. Cover 1 slice of bread with thin slices of brie. Then layer in order: cranberry sauce, apples, turkey and top with more brie. Lay a second piece of bread over the sandwich and press lightly.
  2. Butter the outside of the bread and brown in a non-stick pan over low heat. Flip and brown on second side.

 

Leftover Turkey Chilaquiles aka The Perfect Post-Thanksgiving Brunch

 

Ingredients (Chilaquile Sauce)

  • 2 tablespoons olive or vegetable oil
  • 1 cup mined onion
  • 2 tablespoons minced garlic
  • pinch ground cumin
  • 1 tablespoon minced chipotle in adobo
  • 28 oz can chopped tomatoes
  • 8 oz beer (or water)

 

Instructions (Chilaquile Sauce)

  1. Place the olive oil in a sauce pot over medium heat. Add the onions and cook until tender. Add the garlic and cumin; cook 30     seconds more. Stir in the chipotle and tomatoes and beer. Bring the mixture to a simmer and cook 15 minutes. Season to taste with salt.

 

Ingredients (Turkey Chilaquiles)

  • ¼ cup olive or vegetable oil
  • 8 corn tortillas
  • 1 lb turkey meat
  • 1 cup crumbled queso fresco or feta cheese
  • fresh cilantro, as needed
  • sour cream, as needed
  • minced onion, as needed
  • 4 fried eggs

 

Instructions (Turkey Chilaquiles)

  1. Heat the oil in a large sauté pan. Carefully add the tortillas one at a time and fry until just crisp. Drain on paper towels and season lightly with salt.
  2. Add the meat to the sauce and bring to a simmer.
  3. To plate, place a small spoonful of sauce on the base of plate, top with one tortilla. Cover the tortilla with more sauce and top with a second tortilla. Spread the second tortilla with sauce, then finish with cheese, cilantro, sour cream, onion. Top each with a fried egg and serve immediately.

 

Turkey and Oyster Gumbo

 

Ingredients

  • 4 tablespoons canola oil
  • 4 tablespoons flour
  • 1 tablespoon canola oil
  • 1 lb andouille, diced
  • 1 cup yellow onion, diced
  • ½ cup celery, diced
  • ½ cup green pepper, diced
  • 1 teaspoon fresh thyme
  • ¼ teaspoon dried oregano
  • 6 cups chicken stock, heated
  • 2 bay leaves
  • 2 cups chopped turkey meat
  • 2 cups shucked oysters

 

Instructions

  1. In a dutch oven or heavy bottomed pan heat the oil and flour, stir constantly to form a roux. Cook over medium heat until dark brown (think melted milk chocolate) and beginning to smoke lightly.
  2. Add the sausage, onion, celery and pepper to the roux. Stir over medium heat until softened. Stir the garlic, thyme and oregano into the roux and immediately add 2 cups of the chicken stock. Stir rapidly until the mixture is once again smooth. Add another 2 cups of stock until, stirring well again before adding the remaining stock. Bring the mixture to a simmer and cook 20 minutes, stirring occasionally.
  3. Add the cooked turkey to the pot with the bay leaves. Season to taste with salt and pepper and stir in the oysters. Garnish with cooked rice.

 

By Chef Andy Gold

 

If you’re tackling a turducken this year, you’ll need some stuffing to stand up to your birds. In the spirit of the dish’s origins, this stuffing features Cajun flavor.

 turkduckstuff

Turducken Stuffing

Serves 6-8

Ingredients

  • 1 pound cooked Cornbread or corn muffins- your favorite recipe
  • 2 large croissants- torn into small pieces
  • 1 medium onion- small dice
  • 2 stalks celery sliced thin
  • 1 red pepper- cored, seeded and diced small
  • 1 poblano pepper- cored, seeded and small diced (substitute green bell pepper)
  • 1 bunch scallions- washed and sliced thin
  • 2 tablespoons garlic- minced
  • 1 tablespoon rubbed (dry) sage
  • 1 tablespoon chopped fresh sage (optional)
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon Old bay Seasoning
  • 1 cup (6 oz) – Cooked Andouille sausage- cut in half lengthwise and sliced thin (substitute any favorite cooked sausage)
  • 1 cup chicken stock
  • 3 large eggs
  • 3 tablespoons plus 1 tablespoon butter
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Using 1 tablespoon butter, rub inside with a 12- by 12 -inch or oval pan.
  3. In a large skillet- heat 3 tablespoons butter until the foam subsides.
  4. Add the onions, celery, diced peppers, garlic. Cook on a low heat until all is translucent.
  5. Add the herbs, Old bay Seasoning and season with to taste with salt and pepper.
  6. Add the sliced scallions. Cook 5 more minutes and cool.
  7. In a large mixing bowl, crumble the cornbread and the torn croissants. Add the cooled cooked vegetables, the sliced sausage, the chicken stock and the eggs. Mix well altogether. Let rest in the refrigerator 1-2 hours or overnight covered.
  8. Add the raw stuffing to the pan and spread out evenly.
  9. Cook in the preheated oven for about 50- 60 minutes until golden brown and bubbling.

 

 

 

By Virginia Monaco

 

Thanksgiving—arguably the biggest day of the year for home-cooked meals—is fast approaching, and aspiring home chefs will find themselves in the spotlight yet again. To provide the adventurous cooks among us with some culinary inspiration, ICE invited Master Butcher Rudi Weid to demonstrate the infamous turducken.

Turducken 001

If you are unfamiliar with the term, a turducken is a deboned chicken stuffed into a deboned duck, which is then stuffed into a partially deboned turkey. Each layer is traditionally separated with stuffing or sausage, creating a layered effect when the bird is sliced after roasting. Culinary students may recognize similarities between a turducken and a ballontine, a deboned poultry leg that is stuffed and rolled.

 

With its roots in Roman and French royal courts, as well as 18th century England, the practice of engastration (a method of cooking which involves stuffing the flesh of one animal into that of another animal) is virtually absent in modern American cooking. The Turducken was popularized in America by legendary New Orleans Chef, Paul Prudhomme, and brought into the lexicon by football announcer and turducken enthusiast John Madden during popular Thanksgiving day games.

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If you’re game to impress your guests with this famous Thanksgiving centerpiece, here are a few pieces of advice from Rudi on assembling a proper Turducken:

 

Give yourself plenty of time to prep ahead. A butcher with decades of experience can make deboning whole birds look like a snap, but if it’s your first time, it will likely be a slow process. Make a three-day plan leading up to Thanksgiving. On day one, debone the two smaller birds. On day two, debone the turkey and make the stuffing. Finally, the day before Thanksgiving, assemble the turducken so it’s ready to roast the following day.

 

Precision is especially important in turducken preparation, since a rip in the outer bird’s skin will cause the contents to spill out, and a missed bone could leave a guest with quite an unpleasant experience. Start by deboning the chicken, as this is the most central bird in the Turducken. If there is a rip or mistake, it won’t be visible in the end product. The turkey is most important, as it’s the outer-most bird, so leave that for last—when you’ve had some practice on your first two birds.

 

As with all poultry, smaller is better, for a variety of reasons. For the chicken and the duck, it’s a matter of size—they all have to fit inside the turkey! As for the turkey—it’s a matter of the overall quality and the size of the bird. Huge, twenty pound birds are extremely difficult to cook. Certain parts will be done cooking long before others, leaving some areas dry and others moist. Further, smaller birds have a better skin-to-meat ratio, meaning none of your guests will have to go without. Remember—the fatty skin acts as a natural baste for the turkey. Huge birds have pretty much the same amount of skin for significantly more meat, meaning you run the risk of a dried out bird.

 

Expect a long cooking time and plan accordingly. You’re cooking three different stuffed birds at once, so contamination is a real concern. You want the most central part of the stuffing to reach 155-160 degrees before removing from the oven. Additionally, since the skin of the internal birds is still on, you want to give your Turducken enough time to render out most of that fat and moisten the stuffing.  If you don’t allow for that time, you will be left with a chewy lawyer of poultry skin, which most people find unpleasant.

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While turduckens certainly require a lot of work and forethought, they are well worth it. The cooking process helps you master essential culinary techniques, and the end result is sure to impress even the most discerning guest. I hope some of you are inspired to take the plunge—it’s sure to be a Thanksgiving to remember!

 

By Sabrina Sexton

One of the perks of my job is that, from time to time, I get to be on TV. On Monday I appeared on “Live From The Couch” on CBS WLNY offering my tips for cooking and carving the perfect Thanksgiving turkey.

Video shoots are always fun and exciting, but live TV can be a little nerve-racking. If it’s a taped show, you usually get a “take two” (or three), but with news segments you don’t usually get that chance. Given the raised stakes, a few minutes of TV time means lots of preparation.

Here’s a “behind the scenes” look at my experience at CBS on Monday morning:

It was still dark out when I arrived at the studio, ingredients and equipment in tow. The day before, I prepared two turkeys, cornbread stuffing, gravy and all the garnishes. Add in knives, platters, decorations and my chef’s jacket – you’ve got a few suitcases worth of supplies to carry. As far as mental preparation, the producer and I reviewed all the questions in advance and rehearsed the segment over the phone. 

Upon arrival, I’m taken straight to hair and makeup and fitted with a microphone under my jacket. I unpack my food and spend a few minutes “styling” the bird, brushing it with butter and propping it up on a platter with some strategically placed onions and herbs. Chilled overnight after cooking, the turkey is still cold and the butter – which was intended to make it look shiny – starts to harden. Given the time constraints (and lack of an oven), I attempt to warm the skin with a few backstage footlights.  I briefly consider borrowing a hair dryer to speed up the process, but suddenly it’s time for the segment.

During a brief commercial break, I carry the turkey into the studio and am shown where to stand. I have just enough time to meet the hosts before the director starts counting down. We gather around food, and I remind myself to smile and look at the camera.

A few quick questions, an exchange of campy jokes, and it’s over. I carry the turkey backstage, where – still cold – the hungry crew devours it. I clean up, we exchange thanks, and I head back to ICE to teach my morning class. I have a full day ahead and won’t see the segment until later that evening (thank you DVR), but my students assure me there’s an Emmy in my future.

 

By Tim Bruderek

This past week I attended ICE’s New Thanksgiving Meal, taught by Chef Anthony Sasso, an ICE alumnus and the chef du cuisine at New York City’s Casa Mono. This fabulous menu featured modern twists on classic Thanksgiving flavors, with the hope of offering creative ways to present guests with the traditional ingredients we all love. All of the recipes were easy enough to take home and try out for friends and family this holiday season.

Smoked mushroom stuffed turkey breast roulade

When it comes to Thanksgiving, it’s all about the bird (there’s a reason it’s called “Turkey Day” after all). People typically roast the whole turkey just so we can see it perched majestically at the center of the dining room table. But like most cooks, I find it nearly impossible to prepare the perfect roasted turkey. Since different parts of the bird cook at different times and temperatures, there’s a reason why you have overdone breast meat and undercooked legs. Call me crazy, but I’m getting a bit sick of the same dry turkey, and having to pour gravy over the whole thing to moisten it up!

This class helped solve the problem of having to contend with dry Thanksgiving turkey. The menu included Smoked Mushroom Stuffed Turkey Breasts, prepared in a roulade style and cooked using an at-home smoker. With a flavorful stuffing of sautéed oyster mushrooms, onions, garlic, herbs and LOTS of butter, the turkey breasts were smoked then finished in the oven to ensure a moist and flavorful roast that made for the perfect replacement for that whole bird we’ve all grown tired of. (For those of you who’d like to try it at home, scroll down for the recipe, courtesy of Chef Sasso).

Offering up another twist, the class learned how to get the most out of another popular part of the turkey – the legs – by making Pulled Turkey BLTs. By slowly roasting then braising the turkey legs, the meat gets incredibly juicy and falls right off the bone. Pile it on some toasted bread and dress it with a fresh and tangy cranberry vinaigrette to get modern version on the classic pairing of turkey and cranberry sauce.

And you can’t forget the sides (arguably the best part of every Thanksgiving meal). Along with these great turkey dishes, we enjoyed a silky saffron cauliflower soup with roasted brussels sprouts, mashed potatoes with truffle oil and parmigiano reggiano and curried butternut squash and rainbow carrots with pomegranate yogurt, to name a few. And to top it all off, for dessert the class whipped up a deliciously creamy butternut squash mousse with candied ginger pecans, while getting into the holiday spirit with a sinful sweet sherry eggnog.

Throughout the class, Chef Sasso taught us some valuable tips on maximizing flavors, such as using a food mill to get the perfect mashed potato texture and how to make an easy yet flavorful pan gravy.

For those of us who were looking to impress our guests this year and move away from the same old dishes, this class was a huge success!

SMOKED MUSHROOM STUFFED TURKEY BREASTS

Yield: Serves 8

3 turkey breasts, skin on
Olive oil for sautéing
1 pound oyster mushrooms
1 stick butter (cut in half)
Garlic, chopped
¼ cup sherry vinegar
4 fresh bay leaves
6 sprigs thyme
2 quarts chicken stock

1. Set up a smoker on the top of the stove by arranging two hotel pans on top of each other (deep one on the bottom, shallow perforated one on top). Line the bottom pan with aluminum foil and a few pieces of wood and newspaper. You want the wood to be cut into thin splinter-like pieces, over a pile of the crumpled paper. Light these on fire and allow the flame to burn for 1 minute. Cover with the perforated pan, making a homemade smoker where the smoke from the bottom pan seeps through the holes and infuses the ingredients on top. Season the turkey on both sides with salt and pepper and place them on top of the perforated pan, then cover the whole thing with foil. Set over a couple of burners set to low heat and leave to smoke for 30 to 45 minutes.

2. Meanwhile, sauté the mushrooms in a hot pan with some olive oil. Season with salt and pepper to taste. You don’t want to overcrowd the pan or the mushrooms will never turn brown. Add ½ stick of butter and the chopped garlic and cook another minute. Then add the sherry vinegar, reduce until dry and cool.

3. Preheat the oven to 375° F

4. Stuff the smoked turkey breasts with the sautéed mushrooms, bay leaves and thyme, splitting the ingredients evenly among the breasts. Rub the skin with the remaining butter and place in a casserole in the oven with the chicken stock coming half way up the meat (you may not need all of the stock). Cook for another 30 minutes until fully cooked.

ICE has everything to help you wow your friends and family this holiday season. Click here for a full list of our upcoming Recreational classes.

In November, I buy every food magazine I can get my hands on, forever seeking the current year’s trend in turkey preparation. Rarely, though, do I come across a recipe for turducken, the ever-daunting turkey that has been stuffed with a duck that has been stuffed with a chicken. Luckily, ICE Master Butcher Rudi Weid demonstrated how to assemble a whole turducken to a crowd just in time for Thanksgiving this past Tuesday. The demonstration included how one removes the bones from a turkey, a duck, and a chicken, then stuffs, ties-up and roasts the entire turducken — the additional bonus being a comprehensive lesson in poultry butchery for ICE career training culinary students.

During his demonstration, Director of Student Affairs Andy Gold roasted two turduckens. While the crowd sampled a Seafood Jambalaya Turducken and a Creole Sausage and Cornbread Turducken, Chef Rudi shared some of his tips for success with the elaborate Thanksgiving dish. More…