Clay Pot Turkey
Clay pot cooking lends a flavorful steamed / roasted flavor
that is quite unique.
Yield: 8 to 10 servings
1/2 cup balsamic vinegar
3 tablespoons frozen orange juice concentrate
2 1/2 tablespoons Italian olive oil
1 teaspoon ground sage
1 teaspoon chili con carne seasoning
2 tablespoons caraway seeds, partially crushed
3/4 cup dry sherry
1 whole turkey breast (6 - 7 pounds), bony
back section of bone split
6 to 8 large shallots, peeled, each cut in half
4 large cloves garlic, peeled, each cut in half
2 large onions
2 large yams
1 1/4 to 1 1/2 pounds white turnip
1 teaspoon cinnamon
1 teaspoon sugar
1/8 teaspoon cayenne pepper
1/3 teaspoon salt
2 tablespoons fresh lemon juice
3 tablespoons finely minced dill
1 tablespoon cornstarch dissolved in
1 tablespoon water (optional)
- Prepare marinade in a large flat-bottomed bowl or Dutch oven:
Combine vinegar, orange juice concentrate, 1 tablespoon oil,
seasonings, caraway and 1/4 cup sherry. Add turkey, turning
several times to coat. Cover and refrigerate overnight.
- Soak clay pot (including cover) in tepid water for 20 to 30
- Fit work bowl of food processor with steel blade and, with machine
running, drop shallot and garlic clove halves through feed tube.
Scrape into measuring cup. (You will need about 2/3 cup firmly
packed mixture.) Gently separate skin from flesh of breast;
push half the mixture under skin on each side of breast, smoothing
out and patting down skin to distribute evenly. Cut away any
- Fit food processor with slicing blade. Using gentle pressure,
thinly slice onions. Slice peeled yams and turnip separately.
Heat remaining 1 1/2 tablespoons oil in large heavy-bottomed
saucepan. Add onion and saute over medium heat until onion begins
to wilt (about 2 minutes). Add yams and turnip. Sprinkle with
cinnamon and sugar. Continue sautéing until volume begins to
diminish (about 8 minutes).
- Spoon half the vegetable mixture over ridged bottom section
of clay pot. Drain turkey, pouring marinade into a saucepan.
Place turkey over vegetable mixture, bony side down. Spoon the
remaining vegetable mixture over breast.
- To marinade in saucepan add remaining 1/2 cup sherry, cayenne,
salt and lemon juice. Heat until bubbly. Gently pour over turkey
and vegetable mixture. Sprinkle dill over all. Cover pot securely.
- Position oven rack in bottom third of oven. Set thermostat at
400 degrees F. Place pot on rack in cold oven and bake for 2
- Remove from oven. Open cover just a crack and let steam escape
for 10 minutes.
- Place turkey on large warmed serving platter. Tent with foil
to keep warm.
- Pour remaining contents of clay pot into colander with large
skimming cup underneath. Drain well. Arrange vegetables around
turkey. Re-cover while sauce is reheated and thickened, if desired.
- Pour defatted sauce into saucepan (there will be about 2 cups).
Over high heat, reduce to 1 1/4 cups. If adding thickener, dribble
in cornstarch mixture and stir until lightly thickened. Spoon
some gravy over turkey and vegetables; serve remainder in gravy
Add 3/4 cup fresh rinsed and picked-over cranberries
when reheating marinade.
NOTE: The clay pot, which looks like a covered casserole, is
available at many stores that sell kitchen utensils.
Posted by luvtocook at Recipe Goldmine May 24, 2001.