La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 17)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Herb Rubbed Roast Turkey
1 – 15-20lb turkey giblets removed, washed in cold water inside and out and dried with paper towels
2 – tablespoons Old Bay seasoning
1 – teaspoon dried or minced fresh thyme
1 – teaspoon kosher salt
½
– teaspoon ground black pepper
1 – tablespoon olive oil
1 – medium yellow onion halved
4 – fresh sage leaves coarsely chopped
Carefully separate the skin from the breast using the tip of a sharp knife.
Combine the Old Bay, thyme, salt and pepper with the oil in a small bowl and wearing disposable
gloves rub the seasoning into the flesh under the skin of the turkey and smear the remainder over the
skin. Place the onion and sage leaves in the large cavity. Seasoning the turkey the day before cooking
noticeably improves the flavor.
Pre-heat the Multi-Function oven to 400° in the Fan Assist Mode.
Place the turkey on a rack in a shallow pan, leaving the legs to swing free. Because turkeys cook faster
in Convection this ensures that the heat can properly penetrate the coldest and thickest part between
the thigh and the body.
Slide the turkey into the oven on rack position 2 and cook for 20 minutes then change the mode to
Convection and reduce the temperature to 350° for the remainder of the cooking time.
Check the internal temperature to ensure it has reached 170° in the thickest part of the breast and
the thigh. Make sure the leg moves freely and the juices of the thigh run clear when pierced. Remove
the turkey from the oven and place on the counter to rest. During the resting time the internal
temperature will rise to 180°.
Roast Harvest Vegetable Medley
A roast vegetable medley, which combines several fabulous fall vegetables makes a colorful flavorful
accompaniment to roasted turkey and is much easier to prepare than several individual vegetable dishes.
1 – 2 lb butternut squash, peeled & cubed
2 – sweet potatoes, peeled & cubed
1lb – Brussels sprouts, trimmed, blanched & quartered
6 – shiitake mushrooms, thinly sliced
1
– medium yellow onion, peeled & chopped
3 – cloves garlic coarsely chopped
4 – leaves fresh sage, sliced into thin strips
½ – teaspoon dried oregano
Olive oil, salt & pepper to taste
Combine all the ingredients and toss with enough oil so they are evenly coated. Spread the vegetables
onto a rimmed baking sheet and cook for 35-40 minutes in Convection 350°, until crisp tender.