BUFFALO, N.Y. (WIVB) – Many families across the nation and here in western New York will pause for Thanksgiving.
The turkey is traditionally the centerpiece of dinner.
Chef Ben Loomis from the Niagara Falls Culinary Institute showed us how to make a stuffed turkey breast or turkey roulade.
In some households, instead of the turkey, chicken is the main meat.
“The turkey does not take all of the spices so we do a Cornish hen. It’s marinated in yogurt and spices and made in a tandoori oven. You can bake it too,” Rita Sabharwal, the owner of Tandoori’s Royal Indian Cuisine said.
Others prefer chicken a different way. Chef Shannon Stafford from Cugino’s Italian Restaurant showed us a traditional Italian holiday recipe, called chicken involtino.
“I pounded out a chicken breast. I put down some basil. I have my prosciutto in there. Some fresh mozzarella. I’m just going to roll this up,” he said.
Afterwards, Chef Shannon sautéed the chicken with marinara and some wine.
For those who don’t want poultry, some prefer pork. The owners of Sazon Criollo made pernil.
“It’s pulled pork. We pull it off the bone. Before we serve it and then we also have some beans and a sauce, “ Samantha Martinez, a co-owner of Sazon Criollo said.
However you decide to enjoy your meal, the most important thing is the people around the table.
Here’s more information about the one of the entrees listed above:
Turkey and Stuffing Roulade.
Remove the skin from one turkey and lay it flat on a large piece of plastic wrap.
Cut down turkey breast meat and position it on top of some plastic wrap.
Pound the turkey meat so it covers the cutting board.
Brush the turkey meat with melted butter and sprinkle with garlic, thyme, sage, poultry seasoning, salt, and pepper.
Lay out the turkey skin on a piece of plastic wrap.
Place the turkey on top of the turkey skin.
Form a large tube-like cylinder of a homemade stuffing on top of the turkey.
Using the plastic wrap, bring the skin and turkey over the stuffing cylinder.
Roll up the turkey so it is completely covering the stuffing.
The skin should cover the turkey.
The plastic wrap should cover the skin.
Cover the roulade with foil and twist and tie the ends to hold a tight cylinder shape.
Bake or poach the roulade. Poach at 170 degrees for 1 hour.
Pan sear the roulade, then baste with melted butter and sprinkle with more garlic, sage, thyme, poultry seasoning, salt, and pepper.
Finish cooking to an internal temperature of 155 degrees.
Rest for 15 minutes.
Slice and serve with gravy.
Here are some tips to cook a moist turkey:
Season turkey liberally with salt, pepper, poultry seasoning, garlic powder, onion powder, canola oil.
Place .5lb each of cut up celery, carrots, and onions in the bottom of a roasting pan.
Pour 1-quart chicken stock in pan
Place seasoned turkey on top of vegetables and stock Cover completely with plastic wrap and then aluminum foil.
Bake at 325 degrees for about 18-20 minutes per pound.
Uncover and baste with juices over the top then re-cover every 40 minutes.
Remove top at 125-130 degrees and finish cooking turkey top off to brown, still continuing to baste every 40 minutes.
Remove turkey from the oven at 155-160 degrees and let rest on the countertop.
Wait 15-20 min after taking it out of the oven before cutting to allow juices to redistribute.
The recipes are from the Niagara Falls Culinary Institute.