Yield: 16 Establishment: Restaurant   Ethnicity: American   Meal Type: Main Course, Entrée, Child's Menu   Preparation Method: Roast, Bake   Product Type: Whole   Dish Type: Pot Pie

Preparation

1/2 Cup vegetable oil

1 Tablespoon fresh thyme, chopped

3 Tablespoons fresh parsley, chopped

1 Medium shallot, chopped

4 Cloves garlic, chopped

1 8-Pound WHOLE TURKEY

1 Large white onion, diced

4 Ribs celery, diced

2 Large carrots, diced

1 Cup dry white wine

1 Quart TURKEY STOCK

1 Cup shelled fresh peas

1 Cup sliced button mushrooms

1 Cup chopped red skinned potatoes

2 Cups heavy cream

To taste salt and freshly ground black pepper

1/4 Pound unsalted butter, softened

1/2 Cup all-purpose flour

In a small bowl, mix together oil and 1-½ teaspoons each thyme, parsley, shallot and garlic. Reserve remaining herbs. Rub oil-seasoning mixture over turkey. Place turkey on a tray, cover with plastic wrap and refrigerate overnight. Place turkey on a rack in a shallow roasting pan in a preheated 450°F oven. Immediately reduce temperature to 350°F. Roast turkey for about 2-½ hours or until a meat thermometer inserted into the thigh reads 175°F. Remove turkey from the oven and let cool slightly. Remove skin and meat from bones. Cut turkey meat into 1-inch pieces and reserve. Discard skin and bones. Discard all but 3 tablespoons pan drippings in the roasting pan. Heat drippings in pan on stove top. Add onion, celery and carrots and sauté over medium heat for 3 minutes, until tender. Add wine to deglaze pan, loosening any browned bits on pan. Add turkey stock, peas, mushrooms and potatoes. Bring to a boil over medium heat. Add heavy cream and reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste. Bring to a boil over high heat and add shredded turkey. Bring back to a boil. Reduce heat and simmer about 5 minutes, until ingredients are fully cooked. In a small bowl, combine the butter and flour into a paste. Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened.

Baking

3 Pounds puff pastry, cut in rounds to fit ramekins

1 Large egg, beaten with 1 teaspoon water

Ladle turkey mixture into 8-ounce individual ramekins. Cover each with puff pastry circles, allowing a 1-inch overhang. Crimp pastry to edge of the bowl. Using a fork, gently prick pastry to allow steam to escape, being careful not to break the dough. Gently brush egg mixture over the surface of puff pastry. Bake in a preheated 350°F oven for 12 to 15 minutes, until pastry edges are brown.

Recipe Source: This recipe is on the award winning Children's Menu at the City Tavern, Philadelphia, PA. Recipe developed by Chef and Proprietor Walter Staib.