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Sunrise Chef: Mike Dontas

Published On: Nov 14 2013 10:49:49 PM CST
Updated On: Nov 15 2013 01:01:31 PM CST

Sunrise Chef Mike Dontas

Thanksgiving is quickly approaching-- have you perfected your turkey technique?  Or are you looking to try something new this year? 

Mike Dontas of the Copperhead Grille joined 69 News at Sunrise with turkey tips-- for your holiday bird and day-after leftovers.

ROASTED TURKEY BREAST

Full Batch: Yields: 14/16 LB TURKEY
4 EA FULL INJECTIONS WITH SYSCO GOLDEN ITALIAN DRESSING-2 PER EACH BREAST.
½ CUP SUN DRIED PESTO
2 TBSP CAJUN SEASONING
2 TBSP FAJITA SEASONING
1 ½ LBS SLICED ONIONS
2 CARROTS ROUGH CHOP
1 STALK CELERY, LEAVES AND ENDS
2 QTS WATER
Shelf Life: 3 DAYS
Method:
1. ONCE TURKEY HAS DEFROSTED IN BRINE, REMOVE, WASH AND PAT DRY
2. LIFT UP SKIN AND RUB SUN DRIED TOMATO PESTO UNDER SKIN
3. RUB REMAINING PESTO ALL OVER OUTER SKIN
4. ADD SEASONINGS TOGETHER AND RUB ALL OVER TURKEY SKIN
5. INJECT EACH TURKEY BREAST 2 TIMES WITH SYSCO GOLDEN ITALIAN DRESSING
6. IN A ROASTING PAN ADD CHOPPED VEGETABLES AND HALF OF WATER
7. PLACE TURKEY ON TOP. BREAST FACING UP
8. ADD REMAINING WATER HALF WAY THROUGH COOKING
9. COOK IN CONVECTION OVEN AT 275 DEGREES FOR 3 ½ HOURS.
10. DRAIN ALL PAN JUICES IN A CONTAINER AND SAVE .
11. CHECK WITH THERMOMETER. TURKEY DONENESS IS 165 DEGREES.
12. LET TURKEY COOL FOR AT LEAST 30 MINUTES BEFORE SLICING.

NOTE: RESERVE SKIN AFTER COOKING
NOTE: LET TURKEY GET TO ROOM TEMPERATURE BEFORE PLACING IN OVEN


TURKEY GRAVY
Full Batch: Yields: 1 GALLON
1 ½ GALLON TURKEY/CHICKEN BROTH-
1 tsp POULTRY SEASONING
1 tsp FRESH ROSEMARY
½ tsp WHITE PEPPER

ROUX
1 LB BUTTER
1 LB AP FLOUR
Shelf Life: 3 DAYS
Method:
1. HEAT UP CHICKEN/TURKEY STOCK AND ADD POULTRY SEASONING,FRESH ROSEMARY AND WHITE PEPPER.
2. MELT BUTTER THEN ADD AP FLOUR OVER LOW HEAT AND WHISK TO CREATE A ROUX
3. ADD ROUX TO STOCK UNTIL SLIGHTLY THICK
4. STRAIN GRAVY THROUGH A STRAINER
5. LABEL. DATE. REFRIGERATE.


TURKEY AND FILLING FRITTERS

Full batch yield: 80 fritters 1/2 batch yield: 40 fritters
4 lbs filling 2 lbs filling
4 lbs turkey-chopped 2 lbs turkey-chopped
Egg wash Egg wash
3 qts milk 3 qts milk
20 ea. Eggs 20 ea. Eggs
1/4 tsp salt 1/4 tsp salt
1/4 tsp white pepper 1/4 tsp white pepper
20 oz AP flour 20 oz AP flour
ITALIAN BREAD CRUMBS ITALIAN BREAD CRUMBS
5 oz iodized salt 5 oz iodized salt
6 lbs. Japanese bread crumbs 6 lbs. Japanese bread crumbs
5 oz. curly parsley chopped no stems 5 oz. curly parsley chopped no stems
12 oz. parmesan, grated 12 oz. parmesan, grated
4 oz. granulated garlic 4 oz. granulated garlic
Shelf Life: 2 Days

Method:
1. Mix filling with chopped turkey
2. Use #40 scoop to portion fritters
3. Roll fritters in flour then egg wash then Italian bread crumbs
4. LABEL.DATE.REFRIGERATE.

BREAD POTATO FILLING

Full Batch Yields: 12 qts 1/2 Batch Yields: 6 qts
3 PACKS WHITE BREAD SLICED & DICED 1 ½ PACKS WHITE BREAD SLICED & DICED
2.5 LBS CELERY+ 1.5 QTS WATER 20 OZ CELERY+ 3 CUPS WATER
3.5 LBS DICED YELLOW ONION 28 OZ DICED YELLOW ONION
4 OZ CHOPPED PARSLEY 2 OZ CHOPPED PARSLEY
1.5 LBS MARGARINE 12 OZ MARGARINE
1/2 TBSP BLACK PEPPER ½ tsp BLACK PEPPER
1.5 TBSP POULTRY SEASONING 1 ½ tsp POULTRY SEASONING
4 TBSP CHOPPED ROSEMARY-FRESH 2 TBSP CHOPPED ROSEMARY-FRESH
8 OZ CHICKEN BASE 4 OZ CHICKEN BASE
6 APPLES PEELED AND DICED 3 APPLE PEELED AND DICED
MASHED POTATOES MASHED POTATOES
1 QT MILK 2 CUPS MILK
1 QT GAL WATER 2 CUPS WATER
2LBS YUKON GOLD MASHED POTATOES 1 LB YUKON GOLD MASHED POTATOES
Shelf Life: 4days
Method:
1. In a large sauce pan add margarine, celery, onions, parsley and water. Cook over medium heat for about 30 minutes or until veggies are soft.
2. Add all spices AND diced apples and cook for about 15 minutes.
3. To make the mashed potatoes heat milk and water in a stock pot until it comes to a boil.
4. Remove milk and water from heat and add Yukon gold mashed potatoes and whisk. Loose mashed potatoes is what we are trying to achieve.
5. Add veggies and mashed potatoes to a large mixing bowl and start adding diced white bread.
6. Mix white bread thoroughly and final product should be achieved.
7. LABEL.DATE.REFRIGERATE.

FRESH CRANBERRY SAUCE
Full Batch: Yields: 2 QTS 1/2 Batch Yields: 1 QTS
48 OZ IQF CRANBERRIES
24 OZ IQF CRANBERRIES

2 QTS WATER 1 QT WATER
4 CUPS GRANULATED SUGAR 2 CUPS GRANULATED SUGAR
1 CUP ORANGE JUICE ½ CUP ORANGE JUICE

2 APPLES-PEELED AND GRATED 1 APPLE-PEELED AND GRATED
Shelf Life: 7 DAYS
Method:
1. PLACE WATER , CRANBERRIES AND GRATED APPLES IN STOCK POT
2. COOK ON HIGH FOR 10 MINUTES
3. PLACE INGREDIENTS IN A FOOD PROCESSOR AND PULSE UNTIL SMOOTH
4. STRAIN THROUGH A SIEVE AND PLACE BACK ON HEAT
5. ADD SUGAR AND ORANGE JUICE AND COOK ON MEDIUM HEAT UNTIL IT BECOMES A SMOOTH STICKY GLAZE…THIS COULD TAKE ABOUT AN HOUR.
6. LABEL.DATE.REFRIGERATE.
7. *REFRIGERATE FOR 24 HOURS PRIOR TO USE
8. NOTE: IF YIELD IS GREATER THAN 2 QTS FOR A FULL BATCH AND 1 QT FOR HALF BATCH THE SAUCE WILL NOT GEL.