Yield: 15 Food Cost: 21 Establishment: Restaurant, Club Operation   Ethnicity: New American   Meal Type: Main Course, Entrée   Preparation Method: Roast, Braise   Product Type: Whole

Turkey Legs

1 20-Pound WHOLE TURKEY

4 Large TURKEY LEGS

1 Bunch fresh sage, washed and dried

1 Bunch fresh rosemary, washed and dried

3 Cups dry red wine

As needed salt and freshly ground black pepper

As needed flour

As needed olive oil

2 Stalks celery, medium dice

6 carrots, medium dice

4 onions, medium dice

2 Gallons TURKEY STOCK

2 Cloves garlic, halved

Remove legs from whole turkey. Cut the ball joints off all drumsticks. Slice all 6 legs into thick "Osso Buco" slices. Mix sage, rosemary and red wine together. Marinate leg slices in herbed wine for 6-8 hours. Remove from marinade, reserve marinade. Season leg slices with salt and pepper. Dust with flour. Heat oil in a roasting pan and sear leg slices on high heat until golden brown. Remove from pan and set aside. Add celery, carrots and onions to pan and caramelize. Deglaze with herbed red wine marinade and reduce by half. Return seared leg slices to pan, cover all with turkey stock. Add garlic. Bring to a simmer. Cover and braise in 325 degree F oven for 1-1/2 hours or until fork tender.

Vegetable Accompaniment Preparation

8 Pounds yams, washed

1 Cup cream

4 Ounces maple syrup

1/2 Pound unsalted butter

6 Bunches asparagus

1/2 Pound fresh morels, cleaned

Rub yams with oil and roast in a preheated 350 degree F oven until fork tender. Split in half, scoop out flesh and discard the skin. Put yam flesh through a food mill to puree. Place cream and maple syrup in a stainless steel pan and bring to a low simmer. Add yam puree and heat through while adding 1/2 pound butter. Season with salt and pepper. Sauté remaining 6 bunches asparagus and 1/2 pound morels in reserved butter and white wine. Season with salt and pepper. Hold warm for service.

Turkey Breast

4 Bunches asparagus

1/2 Pound fresh morels, cleaned

1/2 Cup unsalted butter

2 Cups dry white wine

1 Bunch fresh thyme, picked and chopped

As needed salt and freshly ground black pepper

Remove breast from whole turkey, leaving skin intact. Butterfly turkey breast lengthwise and open. Pound lightly to an even thickness with skin side down. Blanch 4 bunches asparagus in boiling salted water for 30 seconds. Drain and plunge into an ice bath to cool. Braise 1/2 pound morels slowly in 1/2 cup butter and white wine. Remove morels from liquid and reserve 2/3 of liquid for vegetable saute. Cool morels and slice into rings. Layer morel rings in a row in the center of the breast and top with a row of asparagus and a final layer of morels. Roll breast in a roulade and tie with butcher's twine. Sprinkle with chopped thyme, salt and pepper. Sear on high heat until skin is golden brown. Place on a rack and braise in a 450 degree F oven until cooked to an internal temperature of 170 degrees F. Allow to stand 10 minutes before slicing.

Plating and Service

Reheat legs in braising liquid in a hot 450 degree F oven. Slice breast roulade and heat. Plate slices of turkey legs and breast on a dinner plate with the Roasted Maple Yam Puree and Sautéed Vegetables.

Recipe Source: Recipe from Executive Chef Tim Kelley, formerly with The Painted Table in the Alexis Hotel in Seattle, WA Chef: Tim Kelley Chef Tim Kelley is a graduate of the University of Oregon. After leaving his northwest native territory, Chef Tim went east to New York and worked in New York, NY with several celebrated chefs.

Nutrition Facts Calories 1250   Calories from Fat 500 % Daily Value* Total Fat 55g 85% Saturated Fat 24g 120% Cholesterol 270mg 90% Sodium 1970mg 82% Total Carbohydrate 89g 30% Dietary Fiber 18g 72% Sugars 11g   Protein 90g   Vitamin A 160% Vitamin C 250% Calcium 25% Iron 50% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4