The Drs TV: Wolfgang Puck Holiday Recipes
The Doctors welcomed Wolfgang Puck to the show to share a sneak peak into his kitchen. Wolfgang and Dr Jim Sears whipped up a fantastically delicious and easy holiday turkey. Wolfgang shared that his secret was a pressure oven that allows him to cook up to a 15 pound turkey in under an hour. He also made some sweet potatoes that he cooked with the turkey, saying that the juice from the meat would add flavor to the potatoes, so he didn’t need any cream or butter.
The turkey went into the pressure oven on 450 degrees for 55 minutes. Then, all you had to do was mash up the potatoes that were underneath the turkey, and Dr Sears said they were the best sweet potatoes he’d ever had. Wolfgang then garnished the turkey with cranberry relish. If you want to cook the turkey in a conventional oven instead, cook for two hours and 45 minutes at 350 degrees or until the internal temperature reaches 165 degrees.
Wolfgang loves his pressure cooker, pointing out how much faster it cooks large pieces of meat, all while sealing in moisture.
The Doctors: Wolfgang Puck Roast Turkey On A Bed Of Vegetables Recipe Ingredients
- 1 whole turkey, 13 to 14 pounds, neck and giblets removed, with all visible fat trimmed from openings
- Whole fresh herb leaves/sprigs (like rosemary)
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- About 2 pounds assorted root vegetables, cut into bite-sized chunks
- 8 whole cloves garlic
Wolfgang Puck: The Doctors Roast Turkey On A Bed Of Vegetables Recipe Directions
- For the turkey, with clean hands, insert your fingers between the skin and the meat at the neck opening, and carefully break through the membranes between the skin and the meat all over the breast and thighs to insert herbs neatly underneath the skin.
- Position the rack on the lowest level of the pressure oven.
- Set the pressure oven temperature to 450°F and to roast.
- Turn on the timer to preheat the oven.
- Meanwhile, mix together all of the cut-up vegetables and the garlic cloves in a bowl.
- Spread them evenly in the pressure oven’s baking tray.
- Tie the turkey’s legs together at the ends of the drumsticks with kitchen string or butcher’s twine.
- Fold the wing tips under.
- Season the turkey all over inside and out with salt and pepper.
- Drizzle and rub all over the skin with some olive oil.
- Place the turkey in the roasting pan on top of the bed of vegetables.
- Place the pan in the preheated pressure oven.
- Lower the pressure bar and set the timer to 55 minutes.
- When the time is up, slowly release the pressure valve and slowly lift the pressure bar until no steam remains.
- Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
- Remove the turkey from the pan to a platter and cover it with aluminum foil to rest for 15 minutes before carving.
- Remove any fat from the surface of the pan juices; reserve the juices in the roasting pan.
- Transfer the turkey to a carving board.
- Cut into serving pieces and serve with the roasted vegetables and garlic.
The Doctors: Wolfgang Puck Sweet Potatoes Recipe Ingredients
- 1/2 C hazelnuts
- 2 lbs whole jewel or garnet sweet potatoes, scrubbed
- 1/2 C heavy cream
- 4 oz (1 stick) unsalted butter, cut into small chunks
- 2 tbsp brown sugar
- 1/4 tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground ginger
- Kosher salt and freshly ground white pepper
- 1 tsp chopped fresh thyme or marjoram leaves (optional)
- 1 tbsp minced flat-leaf parsley or chives
Wolfgang Puck: The Doctors Sweet Potatoes Recipe Directions
- Preheat oven to 350 degrees.
- Spread the hazelnuts on a baking sheet and bake until golden brown, 10 to 12 minutes.
- Immediately empty them into a folded kitchen towel; fold the towel over them and rub the hazelnuts inside to remove their skins.
- Pick out the nuts and set aside to cool, discarding the skins.
- When the nuts have cooled, coarsely chop and then set aside.
- Raise the oven temperature to 400 degrees F.
- Cover a baking sheet with foil.
- Pierce the sweet potatoes in a few places with the tip of a sharp knife and place on the baking sheet.
- Bake until very soft when pierced with a thin skewer or knife tip, 45 minutes to one hour.
- Remove from the heat and allow to cool until you can handle them.
- Cut each cooked sweet potato in half lengthwise, avoiding steam with your hands.
- Holding each half in the folded towel, scoop the pulp out of the skin into a food mill.
- Discard the skin.
- Puree through the food mill fitted with a fine blade, or in a food processor.
- With a whisk (or in the food processor), stir in the cream, 4 tbsp of the butter, the brown sugar, cinnamon, nutmeg, and ginger.
- Beat until combined then season to taste with salt and white pepper.
- Cover the bowl and keep the sweet potatoes warm over a pan of simmering water if serving right away.
- Put the remaining 4 tbsp butter in a small saucepan over medium heat.
- Melt the butter and then swirl the pan continuously over the heat until the butter turns nut-brown and fragrant.
- Remove from the heat and stir in the hazelnuts and optional thyme or marjoram.
- Transfer the sweet potatoes to a serving dish and drizzle the hazelnut butter over them.
- Serve immediately.