The Chef

Restaurants

Meals

Drinks

Restaurants›The Firehouse Restaurant›Young Patrons Menu - Roast Turkey Recipe

Young Patrons Menu - Roast Turkey Recipe

Name: The Firehouse Restaurants Young Patrons Menu - Roast Turkey Recipe
Cook time: 3 h
Total time: 3 h
Yield: 10 servings
Cuisine: American
Ingredients: 1 Whole turkey (12-14 lbs); 2 tbs Salt; 1 tbs Black pepper; 1 cup Olive oil; 1 cup Fresh sage leaves; 1 cup Butter; 4 lbs Russet potatoes; 1 cup Butter; 1 cup Heavy cream; 1 tsp Salt; 1 tsp Black pepper; 1 lb Fresh green beans; 3 tbs Butter; 2 tsp Garlic, minced; 1 tsp Salt; 1 tsp Black pepper; 1 cup Cornmeal; 1 cup All-purpose flour; 2 tsp Baking powder; 1 tsp Salt; 2 Eggs; 1 cup Milk; 1 tbs Butter, melted; 2 tbs Fresh sage, chopped; 12 oz Fresh cranberries; 1 cup Sugar; 1 Orange, zested; 1 cup Orange juice; 1 cup Turkey giblets; 1 cup Butter

Inspired by The Firehouse Restaurant

Time3h

Serves10

Double-butter mashed potatoes, french beans, sage cornbread, cranberry relish, giblet gravy

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Young Patrons Menu - Roast Turkey

Selected to pour

Bossman Lager

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

light-bodied · malt-forward · crisp

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Roast Turkey

1 Whole turkey (12-14 lbs)

2 tbs Celtic sea salt

1 tbs black pepper

1 cup olive oil

1 cup Fresh sage leaves

1 cup Butter

Double-Butter Mashed Potatoes

4 lbs Russet potatoes

1 cup Butter

1 cup Heavy cream

1 tsp Celtic sea salt

1 tsp black pepper

French Beans

1 lb Fresh green beans

3 tbs Butter

2 tsp Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

Sage Cornbread

1 cup Cornmeal

1 cup 00 bread flour

2 tsp Baking powder

1 tsp Celtic sea salt

2 Eggs

1 cup Milk

1 tbs Butter, melted

2 tbs Fresh sage, chopped

Cranberry Relish

12 oz Fresh cranberries

1 cup sugar

1 Orange, zested

1 cup Orange juice

Giblet Gravy

1 cup Turkey giblets

1 cup Butter

1 cup 00 bread flour

4 cups Chicken broth

1 tsp Celtic sea salt

1 tsp black pepper

Method

Roast Turkey

Prepare the Turkey

Preheat the oven to 325°F (165°C). Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels. Rub the turkey inside and out with salt and pepper, and then brush with olive oil.

Stuff and Roast

Stuff the turkey with fresh sage leaves. Place the turkey in a roasting pan and cover loosely with aluminum foil. Roast for approximately 13-15 minutes per pound, basting occasionally, until the internal temperature reaches 165°F (75°C).

Rest and Carve

Remove the turkey from the oven and let it rest for 20-30 minutes before carving.

Double-Butter Mashed Potatoes

Prepare Potatoes

Peel and cut the russet potatoes into quarters. Boil in salted water until tender, about 20 minutes.

Mash and Mix

Drain the potatoes and return them to the pot. Add butter and heavy cream, and mash until smooth. Season with salt and pepper to taste.

French Beans

Cook Green Beans

Trim the ends of the green beans and blanch in boiling water for 3-4 minutes. Drain and set aside.

Sauté

In a skillet, melt butter and sauté garlic until fragrant. Add the green beans, salt, and pepper. Sauté for an additional 5 minutes.

Sage Cornbread

Mix Dry Ingredients

In a large bowl, combine cornmeal, flour, baking powder, and salt.

Combine and Bake

In another bowl, whisk together eggs, milk, and melted butter. Combine wet and dry ingredients, add chopped sage, and pour into a greased baking dish. Bake at 400°F (200°C) for 20-25 minutes.

Cranberry Relish

Combine Ingredients

In a saucepan, combine fresh cranberries, sugar, orange zest, and orange juice. Bring to a boil.

Simmer and Cool

Reduce heat and simmer for 10-15 minutes until cranberries burst. Allow to cool before serving.

Giblet Gravy

Prepare Gravy Base

In a saucepan, melt butter and whisk in flour to create a roux. Cook for 1-2 minutes until golden.

Add Giblets and Broth

Add chopped turkey giblets and chicken broth. Stir and simmer until thickened. Season with salt and pepper.