Cosmos Dine-in Dinner Recipe

Prep and brine alternative

Pat turkey breast dry with paper towels. Rub with 2 tbs olive oil, 2 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder, massaging the seasoning under the skin where possible. Tuck thyme sprigs under the skin and around the breast.

Smoke

Soak applewood chips in water for 30 minutes. Preheat smoker or grill to 225°F (107°C) using indirect heat. Drain chips and add to smoker box. Place turkey breast skin-side up on the grate and smoke until internal temperature reaches 140°F (about 1.5–2 hours for a 3 lb breast). Monitor and maintain temperature.

Sear and braise

In a heavy ovenproof skillet, melt 2 tbs butter over medium heat. Add the finely chopped shallot and cook until soft, about 2 minutes. Add the smoked turkey breast to the skillet, skin-side down, and sear 2 minutes to re-crisp skin. Pour in 2 cups apple cider and 1 cup chicken stock. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven. Braise until internal temperature reaches 165°F (about 25–35 minutes). Baste turkey once with braising liquid halfway through.

Rest and carve

Remove turkey from braising liquid and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes before slicing. Reserve braising liquid for a light pan sauce (optional): skim fat, reduce over medium heat until slightly thickened, adjust seasoning and whisk in 1 tbs cold butter.

Place cauliflower florets and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until cauliflower is very tender, 10–12 minutes. Drain well, pressing to remove excess water.

Return cauliflower and garlic to the pot or a food processor. Add 2 tbs butter, 2 oz cream cheese and 1 cup milk. Process or mash until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper to taste. If mixture is too thick, add more milk 1 tbs at a time until desired texture is reached. Stir in sliced chives and keep warm until serving.

In a medium saucepan, combine 3/4 cup granulated sugar and 1/4 cup water. Warm over medium heat, stirring until sugar dissolves. Add 12 oz fresh cranberries, 1/2 cup tangerine juice and 1 tbsp tangerine zest. Bring to a simmer; cranberries will begin to pop. Cook, stirring occasionally, until berries have burst and syrup has thickened slightly, about 8–10 minutes.

Stir in 1 tbsp butter and 1/4 tsp salt. Taste and adjust sweetness or acidity with an additional teaspoon of sugar or a squeeze of tangerine juice as needed. Remove from heat and let cool slightly; the mixture will thicken as it cools. Keep at room temperature until plating.

Preheat oven to 350°F (175°C). Tear the boule into 1–2 inch pieces and spread on a baking sheet. Leave out to dry 30 minutes if slightly fresh, or toast in the oven 8–10 minutes until lightly crisped but not browned. Transfer torn bread to a large mixing bowl.

In a large skillet, melt 3 tbs butter with 1 tbs olive oil over medium heat. Add the thinly sliced Vidalia onion and cook, stirring occasionally, until very soft and lightly caramelized, about 12–15 minutes. Add diced celery and cook 3–4 minutes more until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Turn off heat and add chopped sage and parsley to the skillet. Pour the onion-vegetable mixture over the torn bread. Season with 1 tsp salt and 1/2 tsp black pepper. Add 1 cup chicken stock and the lightly beaten egg; toss gently to combine. The bread should be moist but not soggy—add up to 2 tbs more stock if needed.

Transfer stuffing to a buttered baking dish and cover with foil. Bake at 350°F (175°C) for 25 minutes. Remove foil and bake 10–12 minutes more until top is golden and slightly crisp. Keep warm until plating.

Slice rested turkey breast into 1/2-inch slices. Rewarm reserved braising liquid and spoon a small amount over turkey slices or drizzle reduced pan sauce for service.

On each plate, place a generous scoop of garlic mashed cauliflower, a portion of torn boule & Vidalia onion stuffing, and 2–3 tbs candied tangerine cranberries. Fan 3–4 slices of turkey breast alongside. Finish with a drizzle of olive oil (1 tsp per plate), scatter fresh thyme leaves and a few tangerine segments if using.