"PollenAsian" Free Range Tom Turkey
16-18 pound fresh free range tom turkey
1 1/2 sticks unsalted butter, softened
2 Tbsp. "PollenAsian"
1 bunch fresh lemon thyme
Pre-heat oven to 325°. Remove neck and giblets from cavity. Reserve for sauce. Rinse cavity thoroughly. Pat dry. Fold and secure wings under body. In small bowl combine butter and "PollenAsian". Carefully insert fingers between skin and flesh of turkey. Gently separate and loosen skin over breast and legs. With fingers spread "PollenAsian" butter mixture evenly between skin and breast meat and legs. Insert lemon thyme in cavity of turkey. Place in roasting pan. Whole turkeys should cook 20 minutes per pound at 325°F, until internal temperature at thickest part of thigh reaches 160°F when tested with meat thermometer. Baste turkey every 30 minutes. Remove turkey from pan. Place on ovenproof ceramic serving platter. Tent with foil. Let rest 15 minutes. Carve tableside.
Mushroom Bread Pudding
1 - 1 lb loaf brioche, crust removed, cut into 1-inch cubes
1 lb shiitake mushrooms, sliced
1 lb oyster mushrooms, sliced
1 lb portobello mushrooms, diced
1/4 cup shallots, finely chopped
1/4 cup olive oil
1/2 cup white port
1 Tbsp. butter
5 eggs
3 cups heavy cream
1 Tbsp. chopped parsley
1 Tbsp chopped chervil
1 tsp. chopped thyme
2 Tbsp. porcini powder
to taste sea salt and freshly ground black pepper
Butter baking dish. Heat olive oil in heavy skillet over high heat. Sauté mushrooms 2 minutes until liquid evaporates. Season with sea salt and freshly ground black pepper. Remove from skillet. Set aside and combine with brioche. Place shallots in skillet. Cook over medium heat without browning. Deglaze pan with white port. Reduce by half. Pour in cream. Bring to boil. Remove from heat. Set aside. Let cool. In separate mixing bowl beat eggs until well combined. Pour in cream, herbs and porcini powder. Season with sea salt and freshly ground black pepper. Place mushrooms and brioche into baking dish. Pour egg and cream mixture over top. It is very important to ensure that all of the bread is saturated with the custard. Cover tightly with foil. Bake in 325° oven 50 minutes or until set. Serve hot.
Preserved Fig Cranberry Relish
1 2/3 cups ruby port
1 cup light brown sugar, packed
8 dried black Mission figs, stemmed, chopped
1/4 tsp. ground black pepper
1 stalk lemongrass, split
1-12 oz bag fresh cranberries
3/4 cup sugar
Combine first 5 ingredients in medium saucepan. Bring to boil. Stir until sugar dissolves. Reduce heat to low. Simmer 10 minutes. Remove lemongrass. Add cranberries. Cook over medium heat until liquid is slightly reduced and berries burst. Stir occasionally, about 6 minutes. Cool. Transfer sauce to bowl.