Radio Royal York

Radio Royal York – Episode 10: Turkey To Go

In this episode of Radio Royal York: Host Melanie Coates talks turkey with Executive Chef David Garcelon. Click below to listen or download this episode as an MP3 (runs 20 minutes).

Listen to Episode 10

Podcast: Play in new window | Download (18.3MB)

Show Notes:

* Melanie intros podcast and flubs music lead-in
* Chef Garcelon describes the Fairmont’s Turkey To Go program
* Melanie and Chef Garcelon talk about the rising trend of “take out”
* Melanie asks the “organic” question
* Chef Garcelon provides tips on buying, defrosting and cooking the bird to perfection
* Melanie promises to post the Fairmont’s roast turkey recipe to the Radio Royal York Weblog
* Chef Garcelon talks about local produce included with Turkey To Go and suggests local Ontario wine pairings
* Chef Garcelon offers suggestions about what to do with leftovers
* Chef Garcelon wraps with information on the hotel’s Daily Bread Food Bank donation
* Melanie and Chef Garcelon visit the Fairmont’s kitchen just in time to see the turkeys come-out of the oven
* Melanie wraps the episode with Chef de Partie, Sean Ashley, who talks about the hotel’s charity work during the holiday season

This episode features Creative Commons music:

“God Rest Ye Merry Gentlemen” by Chance’s End
“Tinselle” by Torley on Piano

Ingredients:

One 12 to 18-pound turkey, with giblets and neck removed
3 tablespoons kosher salt
1 1/2 tablespoons black pepper
4 tablespoons butter, cut into four pieces
1 medium onion, quartered
2 stalks celery, cut in two or three pieces each
8 sprigs fresh thyme
2 cups turkey broth, water or a mixture of half water and half apple juice.

Method:

1.  At least four hours before roasting, rub turkey inside and out with salt and pepper; refrigerate. Remove from refrigerator 45 minutes before roasting. Heat oven to 425 degrees.

2.  Set turkey in roasting pan Slip your fingers under skin to loosen it. Rub butter over breasts. Stuff vegetables, and thyme into cavity. Tuck wingtips under bird.

3.  Pour broth or water into pan, around bird. Put turkey in oven and roast, uncovered, for 30 minutes. Reduce heat to 325 degrees, baste turkey with pan juices, cover with a foil tent and return to oven. Cook for another 30 minutes. Remove foil, baste again and place foil back on turkey. Cook for 30 more minutes. Remove foil.

4 . When turkey has roasted for a total of two hours, insert a meat thermometer straight down into fleshiest part of thigh, where it meets drumstick. Check a second spot, then remove thermometer. (Do not let thermometer touch bone.) Thigh meat should reach no more than 165 degrees. Juices should run clear. (If bird is larger than 14 pounds, keep foil on longer and begin checking meat temperature at two and half hours.) To assure perfectly cooked white and dark meat, you may remove bird when meat thermometer shows thigh temperature at 155, then remove legs and roast them separately for another 15 to 30 minutes, depending on the size of the bird.

5.  When bird has reached desired temperature, remove from oven and let rest for at least 30 minutes, covered in foil and with a damp towel on top of foil, to retain heat and allow juices to return to meat. Remove foil and towel carve and serve.

The Fairmont Royal York is making the holidays a little easier, giving Torontonians the chance to get out of the kitchen and spend their free time with family and friends. Rather than stressing over a hot stove, get the satisfaction of serving a gourmet meal with Turkey to Go, The Fairmont Royal York’s take-out dinner for four, eight or 12.

To make things easier, the hotel will deliver Turkey to Go to your home. And, in the spirit of the holidays, The Fairmont Royal York will donate one turkey to the Daily Bread Food Bank for each Turkey to Go meal purchased this season.

Turkey To Go
Available for pick-up:
Thursday, December 24 and Friday, December 25, 2009
Serves 4 persons 3 – 5 kg $175
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Serves 8 persons 5 – 7 kg $285
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Serves 12 persons 7 – 9 kg $365
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Includes:
Honey Roasted Pumpkin Bisque with Clipped Chives
Natural Ontario Roast Turkey
Onion Sage Stuffing, Savory Pan Gravy
Royal York Cranberry Sauce
Herb Roasted Chateau Potatoes
Maple Glazed Root Vegetable Medley
Royal York Apple and Mincemeat Tartlets with Rum Sauce

All ready to reheat and serve. Delivery available.

Just turkey, stuffing and jus $119, $155, $185. Tax not included

Orders can be placed by calling 416-860-5050 or by e-mailing festive@fairmont.com.