The Talk: Wolfgang Puck Whole Roasted Turkey Recipe + Pressure Oven

ADVERTISEMENT

The Talk: Wolfgang Puck Pressure Oven

Culinary legend Chef Wolfgang Puck was in The Talk kitchen with some delicious Thanksgiving recipes, including a Whole Roasted Turkey. For dessert, he suggested a Creme Caramel.

The Talk: Wolfgang Puck Whole Roasted Turkey Recipe Ingredients

The Talk: Wolfgang Puck Whole Roasted Turkey Recipe + Pressure Oven

Chef Wolfgang Puck visited The Talk to share his Thanksgiving recipe for a Whole Roasted Turkey and talk about his pressure oven for faster cooking. (successo images / Shutterstock.com)

ADVERTISEMENT

Puck said that people have different preferences in terms of turkey size. “Turkey without the gravy is not a turkey,” according to the chef.

Wolfgang Puck has his own product, a pressure-cooking oven, which he said cooks a turkey in just 55 minutes. But you can always do this the old-fashioned way in a traditional oven.

  • 20 lb free range organic Turkey
  • 3 organic Carrots (cut in 1” pieces)
  • 2 organic Sweet Potatoes (roughly chopped)
  • 4 cloves Garlic
  • 1 cup Pomegranate Seeds
  • 1/2 lb Sweet Butter
  • 2 Yellow Onions (cut in 1” pieces)
  • 4 stalks Celery (cut in 1” pieces)
  • 3 tbsp chopped Rosemary
  • 1 cup Pomegranate Juice
  • 1 cup Olive Oil
  • Salt & Pepper

Wolfgang Puck: The Talk Whole Roasted Turkey Recipe Directions

  1. Preheat oven at 350 F.
  2. Remove neck, liver, and giblets from the turkey.
  3. Wash the bird in cold water and pat dry.
  4. Mix 1/2 lb butter with rosemary, salt and pepper.
  5. Separate breast meat from skin and insert the rosemary butter.
  6. Put the onion, carrots, garlic, celery, giblets, liver, and neck in the roasting pan. Set turkey on top. Rub meat with olive oil and place in the oven.
  7. Roast for 45 minutes. Baste every 20 minutes after that, cooking for 15-20 minutes per pound, to an internal temperature of 165 F.
  8. Let turkey rest after roasting.
  9. Add pomegranate juice to roasting pan and simmer 10 minutes.
  10. Strain juices into a small saucepan. Use a ladle to remove fat and let sauce thicken on medium heat.
  11. Arrange turkey on a platter and garnish with pomegranate seeds.
  12. Spoon a few tablespoons of sauce over the turkey. Serve with extra sauce for passing at the table.

ADVERTISEMENT
ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.