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MARIO BATALI Spatchcock Turkey with Braised Fennel and Sausage

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This turkey is a delicious staple for your Thanksgiving table!

1 tablespoon brown sugar
2 tablespoons ground black pepper
3 tablespoons Kosher salt
4 tablespoons dried sage
Spatchcock Turkey & Braised Fennel
1 whole turkey (10-12 pounds)
4 tablespoons olive oil (divided, plus 1/2 cup)
1 pound sweet fennel sausage (links)
4 bulbs fennel (cut into 1/2-inch slices, fronds removed and 1/2 cup chopped and reserved)
2 cups Moscato wine
1 pound peeled, roasted chestnuts (store-bought, vacuum-packed)
1 tablespoon honey mustard
1 tablespoon horseradish (peeled and freshly grated)
1/4 cup white balsamic vinegar
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 450ºF.
For the Rub: in a medium bowl, combine the brown sugar, pepper, salt and sage.
For the Spatchcock Turkey: on a clean work surface, pat the turkey dry. Place the turkey breast-side-down. Using kitchen shears or a serrated knife, cut along the sides of the backbone to remove. Place the turkey breast-side-up. Using your hands, press down on the breast bone to break and flatten the bird. Season the bird on both sides with salt and pepper. On a rimmed baking sheet, fitted with a wire rack, place the turkey, breast-side-up. Allow the turkey to sit at room temperature for 30 minutes.
Drizzle the turkey with olive oil. Roast for 1 hour until the internal temperature is 165ºF.
For the Braised Fennel and Sausage: meanwhile, place a large, high-sided sauté pan over medium heat. Add 2 tablespoons of olive oil and the sausage and cook until browned, about 8-10 minutes. Add the fennel and season with salt and pepper. Sauté until just caramelized, about 4 minutes. Add the wine, bring to a simmer. Reduce heat to low, cover and cook until the fennel is tender, about 35-40 minutes. Add the chestnuts and reserved chopped fennel fronds. Stir to combine and to warm through. Remove from heat. Remove the sausage to a cutting board, cut into 2-inch pieces and return to the pan.
Allow the turkey to rest for 20 minutes before carving. To carve, separate the legs from the breast. Then, separate the thigh from the drumstick. Remove the wings from the breast. Cut the breast meat away from the bones. Slice the breast meat in 3/4-inch pieces.
Serve turkey over Braised Fennel and Sausage. Drizzle with Honey Mustard Horseradish Vinaigrette and a final drizzle of olive oil.
For the Honey Mustard Horseradish Vinaigrette: In a large bowl, add the honey mustard, horseradish, vinegar, 1/2 cup olive oil, salt and pepper. Whisk to combine.
Helpful Tip: ask the butcher to spatchcock bird.

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