La Cornue Château 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
Roast Turkey with Bourbon Gravy
Orange Cranberry Sauce
Meal Preparation Tips
Preparing an entire feast in one day is overwhelming, so do as much preparation as you can the
day before. Remember when planning your side dishes that the plaque easily accommodates 5–6
saucepans and you can keep cooked food warm on the plaque with the burner at the lowest setting
until you are ready to serve. Seasoning the turkey a day in advance makes a huge difference in the
flavor as well as cutting down on the workload on the big day and roasting two small turkeys is ideal in
terms of handling and ensuring plenty of “extras”.
The Day Before Thanksgiving
 Remove the turkey from the wrapping, remove the giblets from both cavities, wash the bird inside
and out with cold water, and pat dry with paper towels.

Season the turkey as per the recipe, place on a shallow pan and cover with plastic wrap and return
to the refrigerator. Remove the turkey 2-3 hours prior to the time you want to begin roasting.

Make the giblet stock that is the base for the gravy, per the recipe.

Prep the vegetables for the side dishes you plan to serve.

Make the cranberry sauce.

Prepare the stuffing, cool, cover and refrigerate.
Thanksgiving Day – Timing the Feast

Cooking time – a 15-20lb un-stuffed turkey will take approximately 2 hours to cook in a
La Cornue oven.

Resting time – allow at least 20 minutes for the turkey to rest before carving. The turkey can
be rested in the oven with the heat turned off without drying out; this is a unique feature of
La Cornue ovens.

Carving time – allow at least 15-20 minutes for carving the turkey.

During the 40 minutes of resting and carving time, cook the side dishes and make the gravy, that
way everything will be ready at the same time.