Worth The Effort?

I truly hope all of you faithful readers had a wonderful Thanksgiving. I was fortunate enough to get to celebrate (and eat) Thanksgiving twice. Our first feast was at my mother-in-law's home, and included a perfectly cooked nineteen-pound turkey. As wonderful as our actual Thanksgiving dinner was, my wife and I are chefs by trade, and were left feeling unfulfilled since we didn't get to cook anything. So, we decided to do the whole more or less traditional meal again at our house over the weekend.Seeing as how we had just eaten a simply roasted whole bird a couple of days before, we thought it would be fun to use this opportunity as an excuse to do something a little crazy and creative with the turkey we purchased.

The turkey for our personal feast was a pretty typical, twenty pound broad breasted white Tom, and it was going to take some doing to make it into something truly unique. At Le Cordon Bleu Chicago, the culinary school where I am a chef-instructor, we teach our students a classic recipe using whole chickens called a galantine. It's basically a roulade constructed out of a boned out chicken, with the ground, sausage-like dark meat portions in the center, surrounded by the butterflied and flattened breast meat, all wrapped in the bird's own skin! If it sounds a bit gory and goopy, that's because it is...but that's what's so fun about making it!

My wife and I applied this technique to our substantially larger turkey, unsure of what the results would be. Fortunately, the results were delicious. While grinding the dark meat for the stuffing, I incorporated some bacon, garlic, sage, and rosemary, binding the whole mess with a couple of eggs, some cream, and a handful of breadcrumbs. After layering, rolling, and tying the galantine with butcher's twine, it was a bit too long for any of our roasting pans or sheet trays, but we finally managed to rig a rack-like contraption and proceeded to roast it to perfection.

All in all, the two or three hours of butchery and prep time makes the turkey galantine much more involved than just throwing the intact bird into the oven for a few hours, but after witnessing the visual impact on our guests, and tasting the juicy, harmonious, turk-a-licious finished product, my verdict is that the extra work was well worth the effort.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits