Mix all the ingredients for the marinade. Rub the marinade on the turkey. Lift the skin and rub the flesh directly. Cover and let the turkey rest for 24 hours in the refrigerator in a baking dish.
Preheat the oven to 350°F. While the oven preheats, bring the marinated turkey to room temperature for 30 minutes, on the counter. Pour the white wine and poultry broth in the bottom of the baking dish and add the shallots. Cover again with the lid.
Cook for 2 ½ hours. Every 30 minutes, baste the turkey with the drippings (each time you baste the turkey, take the internal temperature in the thickest part of the thigh, without touching the bone). When the temperature reaches 155°F, remove the lid and increase the temperature of the oven to 425°F. Cook for about 8 minutes to roast the skin. Check temperature one last time. The turkey is cooked when its internal temperature reaches 165°F.
Remove the turkey from the oven and let rest with the lid on for 30 minutes before cutting and serving it surrounded by the braised shallots.
In the meantime, pour the drippings in a mixer and reduce in a puree at high speed to create a sauce that will be served with the turkey.
For the grilled cauliflower:
Preheat the oven to 425°F.
In a large bowl, mix the ingredients for the marinade. Add the cauliflower florets and coat entirely with marinade. Let rest for 15 to 30 minutes on the
counter, mixing occasionally.
Bake for 12 minutes, then reduce the oven temperature to 350°F and cook for another 12 minutes.
Once the cauliflower is cooked, transfer in a serving dish, drizzle with olive oil and sprinkle with fleur de sel and freshly ground pepper.
For the goat cheese and walnut pasta:
In a large pot, melt the butter in the olive oil. Add the shallots and the garlic and cook until tender, about 5 minutes.
Add the sundried tomato paste, oregano and maple syrup. Let the garlic and shallots caramelize for 5 minutes.
Add the tomatoes and salt and cook over medium high heat for 5 minutes. Slightly brown the cherry tomatoes.
Deglaze with the white wine and reduce until almost all evaporated.
Add the fresh cream and white pepper. Cover and let simmer over low heat for 20-25 minutes.
Pour the sauce into the container of a blender. Reduce to a puree at high speed. Set aside.
Preheat the oven to 350°F.
Spread the walnuts on a baking sheet and cook for 8 minutes. Allow the nuts to cool while the pasta is cooking.
Turn off the heat of the tomato sauce and let cool for 10 minutes.
Cook pasta according to package directions.
Mix the cooked and drained pappardelles with the sauce. Garnish with chunks of goat cheese, coarsely chopped toasted walnuts, basil leaves and lemon zest. Sprinkle with fleur de sel and pepper.
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