GORDON RAMSAY RECIPES

I love, love, love Peruvian-style rotisserie chicken, and
have been meaning to do a video on this magical marinade forever, so it’s kind
of funny that it makes it Food Wishes debut slathered all over a Thanksgiving
turkey.

By the way, to the hundreds of you who requested Peruvian chicken, I
checked with our legal department, and this counts.

My usual ethnic food disclaimer applies; I have no idea how
close this is to your “authentic” recipe, but based on what I’ve tasted at some
very good Peruvian restaurants here in San Francisco, I think I did pretty
well. I also think this technique translated beautifully to the much larger
bird.

Above and beyond the vibrant taste, the spice rub formed an
almost airtight crust during the long, slow roasting, and it was truly one of
the juiciest turkeys I’ve ever tasted. It was almost reminiscent of some
salt-crust versions I’ve enjoyed before.

As I mentioned in the video, I took some of the same
ingredients used in a green sauce that’s usually served along side, and used it
to make a pan gravy. I was very pleased with this last minute experiment, and
it actually reminded me, in taste and texture, of a Chile Verde, which is never
a bad thing.

Below the ingredients, I’ll give you the rather simple
formula for achieving perfect doneness, which will work no matter how you
flavor your turkey, but if you’re looking for something deliciously different
on your Thanksgiving table, then I hope you give this Peruvian turkey a try.
Enjoy!

Peruvian Turkey Ingredients:

1 whole turkey, ready to roast

For the spice rub:

12 cloves garlic

1 tbsp dried oregano

3 tbsp paprika

1 tbsp smoked paprika

1/2 cup ground cumin

2 tbsp freshly ground black pepper

1/2 cup soy sauce

1/3 cup vegetable oil

1/2 cup white vinegar

Rub turkey all over, and under the breast skin with the rub.
Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a
1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and
roast at 325 F., for about 15 minutes a pound, or until the internal temp in the
thickest part of the thigh is 170-175 F.
Let rest 20 minutes before carving.

*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done.

For the sauce:

1 cup crème fraiche

juice of one lime

I cup chicken broth

2 jalapeno

1/2 cup cilantro

Place roasting pan (pour off excess fat) on med-high heat.
Puree above and deglaze roasting pan with the mixture. Bring to a boil, and
cook until the mixture thickens into a gravy. Season and serve!

Pumpkin season is in full swing, and this pumpkin soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation.

The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving – warmth, comfort, family and friends.

If you can’t find sugar or pumpkin pie pumpkins, acorn squash or butternut would work fine it it’s place. This soup can be made ahead and reheated when ready to serve.

I went pumpkin picking a few weeks ago and and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldn’t this be beautiful on your Thanksgiving table! Completely optional, but if you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup. To make the bowls, I followed this method^[1] only I roasted them 15 minutes longer. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.

Roasted Pumpkin Sage Soup
gordon-ramsay-recipe.com
Servings: 5 • Size: a little under 1-3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)

Ingredients:

2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
1 tbsp butter (olive oil for dairy-free)
3/4 cup shallots, diced
3 cloves garlic, chopped
4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
1 tbsp fresh sage, plus more for garnish
salt and fresh pepper to taste
reduced fat sour cream for garnish, (optional)

Directions:

Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 – 1-1/2 hours.

When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.

Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.

Blend in a blender or immersion blender and blend the soup until smooth.

(Optional) Garnish with light sour cream and sage. Makes 8 1/2 cups.

References

^{^} this method (www.thegraphicweekly.com)

Tag: Thanksgiving table

Peruvian Turkey for Thanksgiving – What? Are You Chicken?

Roasted Pumpkin Sage Soup

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