CHIPOTLE BRAISED TURKEY:
Makeup artist extraordinaire and artistic director, Shiseido
Dick Page is as proficient in the kitchen as he is in front of a makeup mirror. Here, he shares his favorite Thanksgiving turkey recipe.
1 smallish turkey, six to eight pounds or so
6 chipotle peppers
1 large can of tomatoes
1 tbsp. of sugar
2 cups of red wine
1 head of garlic, cloves separated and peeled
1 splash of red wine vinegar
1/2 pound of slab bacon, cubed
1 large onion,
2 stalks of celery
2 carrots, peeled and chopped
1 bunch of cilantro
Limes cut into wedges
Five hours ahead of cooking time, joint the turkey and debone the breast. Freeze the carcass to use for stock later. Rub the turkey parts all over with salt and put them in the fridge.
Four hours later, turn the oven on to 425°F and take the turkey out of the fridge; rinse the pieces thoroughly with cold water; dry them very well with paper towels, and set them aside.
Soak the chipotle peppers in hot water for 15 minutes, then remove the seeds and stems. Puree the chipotles with the tomatoes, sugar, wine, half the garlic and the vinegar.
In a large casserole, brown the bacon over medium heat and add the chopped vegetables and remaining garlic cloves, stirring frequently until they begin to soften. Leave the casserole over a low heat, stirring occasionally.
In a large skillet or frying pan, heat about 1/2 cup of peanut oil until hot but not smoking. Brown the turkey pieces on all sides. When the pieces are nicely browned, drain them well. Set the breast aside in a cool place, or back in the fridge, and lay the other pieces on top of the bacon and vegetables in the casserole and pour the chipotle mixture over the top. Put the lid on the casserole and put it in the oven. Set the timer for 25 minutes, and then reduce the heat to 300°F. Set the timer again for an hour and a half.
When the timer goes off, place the turkey breast in the middle of the pot and baste with the sauce that’s forming in the casserole. Put the lid back on and pop it in the oven again. Time it for 30 minutes, then take it out of the oven and let it rest for 15 minutes more.
Carve the breast and lay it on a platter with the legs and wings; pour the sauce over everything and scatter some sprigs of cilantro over the top; put wedges of lime around the sides of the platter.
Serve with baked sweet potatoes and collard greens or cabbage.