Turkey, Cranberry Chutney and Sweet Potatoes

Posted Dec 19, 2011 | By Ming Tsai |

I'm a huge fan of turkey and have cooked it a million different ways. The classic Thanksgiving roast turkey is still a favorite of mine that I look forward to every year.  Roasting a whole turkey breast is a great option for small households. Brining keeps the white meat moist; so if there are any leftovers, you've got the foundation for a great sandwich. This is one-pot cooking at its best. You can make a simple pan sauce in the skillet used to roast the turkey and extract all the great flavor from the drippings. Thickening the gravy with cornstarch is a Chinese technique that works perfectly for folks who are on a gluten-free diet.

I prefer to use dried cranberries to make a refreshing chutney that is less cloyingly sweet than the jellied cranberry sauce from a can. This recipe is very versatile. In addition to turkey, the chutney pairs well with duck, pork, and goat cheese. I even use it in a variation of Crab Rangoon, which appears in my cookbook, Ming's Master Recipes.

Sweet potatoes are probably one of the healthiest foods on the holiday table and you'd never know it from their naturally sweet flavor. Ginger has a great affinity for root vegetables. And it doesn't hurt that the spice also aids digestion. I've substituted coconut milk for cream to keep it milk-free. I really like the way the sweetness of the coconut compliments the potatoes. 

Brined and Slow Roasted Turkey Breast with Cranberry Chutney and Gingered Sweet Potatoes

Brined and Slow Roasted Turkey Breast
Serves 4

• 1 whole bone-in turkey breast, brined overnight*
• 2 red onions, thinly sliced
• 1 cup white wine
• 2 cups chicken stock or low-sodium canned chicken broth
• 1 T.  cornstarch mixed with water to form slurry
• Kosher salt and freshly ground black pepper to taste
• Canola oil for cooking
• Extra virgin olive oil for cooking

1. Preheat oven to 275°. Rinse and dry turkey breast; season with freshly ground black pepper and a small amount of salt to taste.
2. In a large sauté pan or cast iron skillet coated lightly with canola oil over high heat, sear turkey breast, skin-side down, until light golden brown. Remove turkey from pan. 
3. Season red onions with salt and pepper and add to pan. Place turkey on top, skin-side up, and drizzle liberally with olive oil.
4. Roast turkey in oven for 45 to 60 minutes, until cooked through. Internal temperature should reach 155°F, which will carry over to 160°F. (If you are squeamish, remove turkey from oven when it reaches 160°F). Remove turkey from pan and allow to rest for at least 10 minutes before slicing.
5. 5.    Place pan back on burner over high heat. Add the white wine, deglaze and reduce liquid by half, scraping the pan. Add chicken stock, bring to a simmer, then add cornstarch slurry, whisking until gravy is thickened. Check for seasoning.

*Brine method: Add enough salt and sugar to a quart of water so that it tastes like sweet salt water. Multiply as necessary to fully submerge protein in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.

©2011 Ming Tsai.

Sweet & Sour Cranberry Chutney
Makes 4 cups

• 2 red onions, cut into 1⁄2-inch dice
• 2 T. minced lemongrass, white part only
• 2 cups dried cranberries, such as Craisins^®, chopped
• 1⁄2 cup sugar
• 2 cups naturally brewed rice vinegar
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper to taste

In a sauté pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and check for flavor. Add cranberries and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75%, or until liquid is absorbed. Check again for seasoning. When cool, transfer to a container, cover, and store in fridge for up to two weeks.

©2004 Ming Tsai.

Gingered Sweet Potatoes
Serves 4

• 4 medium sweet potatoes
• 1 T. minced ginger
• 2 T.  minced garlic
• 8 ounces coconut milk
• Canola oil for cooking
• Kosher salt and freshly ground black pepper to taste

1. Preheat oven to 375°.  Wrap the potatoes in foil, prick several times with a fork, and bake until soft, about 40 to 50 minutes.  Scoop potato flesh into a food processor.
2. Heat a small saucepan over medium heat.  Coat lightly with oil and sauté ginger and garlic until soft.  Add coconut milk and reduce by one-half, about 10 minutes. 
3. Add reduced coconut milk to the sweet potatoes and process until well blended.  Season with salt and pepper, and puree until smooth.

©2011 Ming Tsai.