Thanksgiving Day and the day after...

My first job out of culinary school was running the kitchen at a little restaurant that sold fresh sandwich's, soups and salad's. Paradou Marche was located at the Essex Street Market on the lower east side of Manhattan. It was mainly a food market with 1 or 2 cafe's, a butcher, a fish monger, a chocolatier and a couple of fruit and vegetable stands. Everything on our menu was created fresh on the premises except for the bread wich was baked locally and delivered every morning. Since I was the only cook, the job forced me to put many of my learned procedures to the test. Because our most popular sandwich was made of fresh turkey, my weekly workload demanded I prepare 2-3 turkey breasts every week. I've experimented with different temperatures as well as seasonings and I have settled on the following to achieve the best results:

You will need 1 tube of anchovy paste or 1 can of anchovies, minced (don't be frightened)
2 egg yolks
1/2 cup olive oil
1 Tablespoon minced garlic
Fresh sprigs of Rosemary,Thyme, and Oregano
1/2 cup white wine
Celery, Carrots, Onions, garlic cloves (2)
1 stick of butter
1/3 cup of flour
4 chicken boullion cubes

Preheat oven to 375
Remove giblets and neck, place them in 5 cups of water with boullion cubes. Boil.
Stuff Turkey with carrots, celery, onions, garlic and herbs.
Combine egg yolk, olive oil, anchovy paste, and garlic. Mix well and rub over turkey.
Place bird on V-shaped rack on non-teflon pan, breast side up. Cover with foil and place in pre-heated oven for a half an hour before removing foil. Rub 1/3 of butter over turkey, back in oven.
Periodically baste with remaining butter until finished.


FOR GRAVY:

Combine equal parts flour and butter to make roux
stir broth into roux over med heat until smooth. (This is a "Veloute") Set aside.
When bird is finished remove from pan and pour off fat as much as possible and discard. Pour drippings into veloute. Add wine and scrape to remove brown bits stuck to pan. Keep wine over heat until alcohol aroma disapates then add to gravy. Cook for a minute on low heat and add fresh herbs.


Bon Appetite!!