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Thursday, June 17, 2021

Recipe: Jerk Turkey Shepherd’s Pie

Bon Appetit


By Tiffany-Anne Parkes, courtesy of Bon Appétit journal.

“There is no Thanksgiving unfold like a Jamaican Thanksgiving unfold,” says Pienanny chef-owner Tiffany-Anne Parkes. “Once I was rising up, we might have one desk laden with conventional savory dishes like curry goat, rice and peas, and jerk rooster, and one other stuffed with pies for dessert. Issues are totally different this yr, so I am making one dish that includes a complete feast. Hibiscus cranberry sauce, impressed by my mother’s vacation sorrel drink, tames the warmth of the jerk turkey; pie crust stands in for the island’s doughy fried festivals; lime-zested mashed potatoes go on high. Like Jamaica itself, it is a mash-up of cultures and flavors and concepts – all collectively in a single scrumptious savory pie.” As a result of the pimento wooden that’s used as a cooking floor through the conventional Jamaican smoking and jerking course of is scarce, it’s nearly unattainable to supply true jerk in america. Right here, we use smoked paprika in addition to cloves to assist create the smokiness that’s important to the jerk custom.

Jerk Turkey Shepherd’s Pie
8 – 10 Servings 

Substances:

Brine:
1 cup Diamond Crystal or ½ cup plus 4½ tsp. Morton kosher salt
1 giant onion, chopped
6 garlic cloves
A small handful of thyme sprigs
3 bay leaves
2 3″ cinnamon sticks
1¼ cups jerk marinade (about 10 oz.; comparable to Walkerswood)
1 12–14-lb. turkey, neck and giblets eliminated

Dough:

1¼ cups all-purpose flour
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
6 Tbsp. vegetable shortening, reduce into items, chilled
3 Tbsp. chilled unsalted butter, reduce into items

Potatoes:

3 lb. Yukon Gold or russet potatoes, peeled
Kosher salt
1 cup half-and-half
½ cup (1 stick) unsalted butter
2 tsp. finely chopped thyme
1½ tsp. finely grated lime zest
Freshly floor black pepper

Turkey and meeting:

2 Scotch bonnet chiles, pierced a number of instances with a paring knife
1 tsp. floor cloves
1¼ cups jerk seasoning (about 10 oz.; comparable to Walkerswood)
1 cup (2 sticks) unsalted butter
1–1½ cups low-sodium rooster broth or water
All-purpose flour (for floor)
½ tsp. smoked paprika
Half-and-half (for brushing)
Hibiscus Cranberry Sauce (for serving) 

Preparation:

Brine:

Step 1: Convey salt and 4 cups water to a boil in a 16-qt. pot, stirring till salt is dissolved. Take away from warmth and add onion, garlic, thyme, bay leaves, cinnamon sticks, and marinade to pot. Chill, uncovered, till chilly, about 1 hour.

Step 2: Add 6 quarts chilly water to pot and thoroughly decrease in turkey. Place a heavy plate on high of turkey to maintain it submerged. Cowl and chill a minimum of 12 hours and as much as 1 day. (The turkey will probably be extra moist and flavorful in case you let it brine the complete time.)

Dough:

Step 3: Combine flour and salt in a big bowl with a fork to mix. Add shortening and butter and toss to evenly coat. Working rapidly and aggressively and utilizing a pastry blender or 2 forks, press into dry elements till items of butter and shortening are concerning the dimension of a dime (the thought is to smash the butter into the flour, creating some items which might be flat and skinny and a few which might be giant and chunky). Drizzle 1 Tbsp. ice water over combination and stir in with a fork. Knead dough gently in bowl till it comes collectively (it’ll nonetheless look a bit of dry).

Step 4: Flip dough out onto a piece floor and knead 1 or 2 extra instances, urgent to include shaggy edges. Press right into a disk about 1″ thick and wrap in plastic. Chill a minimum of 1 hour.

Step 5: Do forward: Dough will be made 1 day forward. Preserve chilled, or freeze as much as 1 month.

Potatoes:

Step 6: Place potatoes in a big saucepan and pour in water to cowl by a minimum of 2″; season generously with salt. Convey to a boil, cut back warmth, and simmer till a paring knife simply slides by way of flesh, 25-35 minutes. Drain potatoes and let cool barely.

Step 7: In the meantime, convey half-and-half and butter to a simmer in a small saucepan over medium warmth.

Step 8: Minimize potatoes in half lengthwise. Move potatoes by way of a ricer or meals mill into a big bowl. (If you do not have both, gently mash in bowl with a potato masher.) Pour in half-and-half combination and blend nicely. Stir in thyme and lime zest; season with pepper. Put aside.

Step 9: Do forward: Potatoes (with out thyme, zest, and pepper) will be made 1 day forward. Let cool; cowl and chill.

Turkey and meeting:

Step 10: Line a big rimmed baking sheet with 3 layers of foil; set a wire rack inside. Take away turkey from brine and switch to a plastic slicing board; discard brine. Pat turkey dry inside and outside. Place, breast facet up, on rack and tuck wings beneath. Let sit at room temperature 1 hour.

Step 11: Purée chiles, cloves, and 1 cup jerk seasoning in a blender. Switch chile combination to a small bowl; put aside.

Step 12: Soften butter in a small saucepan over medium warmth. Add remaining ¼ cup jerk seasoning and whisk till easy, about 1 minute. Take away from warmth.

Step 13: Place a rack in center of oven; preheat to 450°. Sporting disposable food-grade gloves to guard your arms from chiles, gently separate pores and skin from breast meat beginning at neck. Unfold chile combination over breast meat beneath pores and skin, then smear remaining chile combination throughout outdoors of turkey. Tie legs along with kitchen twine and pour 1 cup broth into baking sheet.

Step 14: Roast turkey, rotating pan midway by way of, till pores and skin is usually golden brown, about half-hour. Scale back oven temperature to 300° and proceed to roast, brushing with jerk butter each half-hour and including ½ cup broth to pan if liquid evaporates, till an instant-read thermometer inserted into the thickest a part of breast registers 150°, 65–85 minutes longer. Pores and skin ought to be deep golden brown and lacquered-looking. Switch turkey to a slicing board; let relaxation 2 hours. Pour juices from pan right into a heatproof measuring glass.

Step 15: Let dough sit at room temperature 5 minutes. Roll out on a flippantly floured floor to a 10½”–12″ spherical (1½”–2″ wider than pan). Place dough in a 9″-diameter pie pan or 10″ cast-iron skillet; elevate up edges, permitting dough to stoop down into skillet. Trim any overhang and crimp edges as desired. Chill till prepared to make use of.

Step 16: Carve turkey and shred meat. Measure out 5 cups (a mixture of mild and darkish meat is nice); save remaining meat for different makes use of. Prepare meat evenly in dough. Pour simply sufficient pan juices over turkey to moisten (watch out to not oversaturate or your crust could also be soggy). Mound potatoes over meat. Utilizing a moist butter knife or spoon, unfold to edges, protecting meat fully. Utilizing a fork, create ornamental ridges in potatoes and sprinkle with paprika. Brush dough with half-and-half. Bake pie till crust is golden brown, 35–45 minutes. Let cool quarter-hour. Serve with cranberry sauce.

      
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