Anthony Bourdain: No Reservations

Turkey Preparation

Tony's turkey tips

Bourdain Tip No. 1: The breast takes more time to cook than the legs. Take off the legs, and place them in a separate pan. Butter under the skin, and add salt and crushed pepper. No garlic!

Turkey

Stuffing

Tony's special stuffing

Bourdain Tip No. 2: Make the stuffing on the side, and don't include it in the cavity of the turkey. Do this to avoid bacteria (salmonella), which will drain off the bird and into the stuffing.

Ingredients for Stuffing
Cooking time: 45 minutes | Serves 10
Preheat oven to 350 degrees F.
1/2 pound of sausage
4 diced onions
2 cups diced celery
1 cup of wild mushrooms and 1 cup of porcini mushrooms
4 cups of bread crumbs, stale. Leave out over night.
Brown roasted chestnuts
Dab of fresh sage and thyme

Brown the sausage in a large skillet. Drain the juice into a separate jar. Set aside. Add the onion and celery to the large skillet, along with the sausage, sauteéing frequently until tender. Add all the remaining ingredients -- mushrooms, bread crumbs, chestnuts, sage and thyme. After 15 minutes, sauté again to make sure all the ingredients and natural juices have blended together. Pour the grease from the sausage and the drippings from the turkey pan into the skillet to add flavor and moisture. Put the stuffing into a large pan and into the preheated oven. Bake for 45 minutes.

Gravy

Ingredients
Cooking time: 2-3 hours | Serves 10
10 pounds mixed poultry bones, roasted
4 onions, chopped
1 head of celery, chopped
1 1/2 carrots, chopped
2 cans of tomato paste
2 tablespoons butter
2 tablespoons flour
Thyme, two sprigs
2 bay leaves
In a large stockpot, combine all ingredients. Fill pot with cold water. Add a couple bay leaves and sprigs of thyme. Simmer (do not boil) for two to three hours. Strain and transfer the ingredients to another pot. Add shallots and a little red wine. Reduce the red wine by cooking until it's all concentrated. To thicken the stock, combine with the butter and flour.