A fan of Thanksgiving traditions, Bonnell says the biggest meal of the year always starts with a wild turkey he sources himself on one of the Walsh ranches.<\/p>\n
\u201cEvery year since I was 13 when I shot my first one, I\u2019ve gotten a wild turkey for Thanksgiving,\u201d he recalls. \u201cIt\u2019s a got a little bit of a richer flavor, and if you treat it right, it\u2019s got a great texture. The only year I didn\u2019t get one was when I was working on Thanksgiving when I was in culinary school.\u201d<\/p>\n
The chef begins by brining and soaking the birds overnight before placing them on a smoker for two or three hours. Although he\u2019s lucky enough to have a commercial smoker at his restaurant, he says, \u201cA Big Green Egg is also awesome\u201d to get the job done. Load the grill with some charcoal, add wood chunks on top and let the bird burning low and slow for about three hours. The breasts will be tender and flavorful, but Bonnell recommends taking the legs off to cook in a pot with herbs and chicken stock for a next-day turkey and rice soup.<\/p>\n
Because the chef typically hosts 35 to 40 friends and family each year, the wild turkey is just part of the feast. He also cooks a roasted bird for those who prefer more traditional flavors and begins each meal with oysters on the half shell, striped bass, bluefish, and shrimp.<\/p>\n
\u201cChesapeake Bay seafood was a common thing (in early Thanksgivings), so we start with shrimp and oysters and have chilled seafood, Bloody Marys and a little bubbly when everyone shows up.\u201d<\/p>\n
To complement the main dish, Bonnell also serves two different gravies\u2014one with giblets, one without\u2014roasted garlic mashed potatoes, green beans, squash casserole, a salad and his famous green chile and oyster stuffing. Dessert is an \u201cawesome potluck of whatever the guests bring,\u201d plus Bonnell\u2019s pumpkin cheesecake and his grandmother\u2019s Amaretto cake.<\/p>\n
The feasting continues into day two, but\u2014surprisingly\u2014the food is not what the chef looks forward to the most about the holiday.<\/p>\n
\u201cIt\u2019s our family tradition that we go out to my parent\u2019s lake house on Eagle Mountain. Sometimes family has to spend one year at this one or that one\u2019s house, but we try and make it these days. For me, it\u2019s all about the kids playing in the yard, going on walks, and the cousins getting to know each other. It\u2019s fun for me to see.\u201d<\/p>\n
We are thankful that this year, Chef Bonnell is sharing recipes for both his roast turkey with a Creole twist and his famous stuffing. Use them to inspire your holiday menus this year and in the years to come![\/vc_column_text][vc_custom_heading text=”Creole Roasted Turkey with Southwestern Sage Gravy” font_container=”tag:h5|text_align:left” use_theme_fonts=”yes”][vc_custom_heading text=”For The Brine:” font_container=”tag:h6|text_align:left” use_theme_fonts=”yes”]
Do not be alarmed when this turkey gets a really dark mahogany color on the outside. The sugar will caramelize and get darker than most people are used to seeing. If the bird gets too dark, lightly cover with a tent of foil to protect the exterior of the bird from burning. Depending on the type of roasting pan that you are using, sometimes it can also help to add a little water to the bottom of the pan to keep the oven environment nice and moist while the bird cooks.[\/vc_column_text][vc_custom_heading text=”Green Chile and Oyster Dressing” font_container=”tag:h5|text_align:left” use_theme_fonts=”yes”]
There are so many different ways to make the traditional dressing that accompanies roasted turkey, and each one has its merit, but this particular dressing is my all time favorite. It\u2019s got just enough spice to be flavorful, but not enough to hurt anybody, and the slightly salty oysters are my favorite bites in the dish. I do not recommend stuffing this type of dressing (or any for that matter) inside a turkey when it cooks. Turkey will roast better without any filling whatsoever.[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"
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