JoËl Robuchons Roast Turkey Food

JOËL ROBUCHON'S ROAST TURKEY

Steps:

• Remove the turkey and butter from the refrigerator 1 hour prior. Put turkey into Dutch oven,add the onion, carrot, bouquet garni, clove, neck (cut in half), giblets and wing tips. Pour the broth over and cover pot with aluminum foil. Cover if lid doesn't fit, make sure the foil is snug around rim) cook over low heat for 35 minutes. * Remove the turkey and put on a deep platter. With a slotted spoon, remove the vegetables and giblets. Pour most of the broth into a small saucepan, leaving a little in the large pot. * Spread softened butter over the turkey, adding any extra to the pot. Season with salt and pepper. wrap the ends of the drumsticks with aluminum foil. Put turkey back into the large pot on its side, along with the vegetables and giblets. Pour any juices that collected under the turkey into the saucepan of broth. * Put turkey, uncovered, into oven. Set temperature to 400 degrees (the oven should not be preheated) cook until a thermometer in the thickest part of the thigh registers 165 degrees, about 1 hour and 40 minutes. Start by roasting the turkey for 40 minutes on the first side, then 40 minutes on the second side, 10 minutes on its back, and finally 10 minutes on its breast, turning the turkey with sturdy tongs. Baste the turkey with its cooking juices at least once every 30 minutes. * When you turn the turkey on its back (after 1 hour and 20 minutes), prepare the sauce: Bring the small saucepan to a boil and simmer for 20-25 minutes, or until the turkey comes out of the oven. * When turkey is cooked, remove to platter. Put vegetables on platter, discard the clove and the bouquet garni. * Spoon as much fat out of the turkey pot as possible. Keep brown cooking juices. Pour broth from the small saucepan into the large pot and boil for 10 minutes. Put sauce through a fine strainer and serve on top of the carved turkey or on the side

JOëL ROBUCHON'S LOBSTER IN SAUTERNES

Steps:

• In a stockpot just large enough to hold the lobsters, add 3 inches of water and 1 tablespoon of salt. When the water boils, add the lobster bodies, return water to a boil and poach for 3 minutes. Remove lobsters and twist off the legs and discard. Remove the large claws and knuckles and return them to the pot. Boil for 2 minutes, remove, rinse under cold water and when cool enough to handle crack the claws and knuckles and remove the meat. Set aside.
• In a cocotte or a casserole with a lid just large enough to hold the lobsters snugly, melt 2 tablespoons of butter over medium-high heat. Cut the carrots into thin rounds and sauté them. Melt 2 more tablespoons of butter in the pan with the carrots. Add the onions and a pinch of salt and sauté until the onions are soft but not brown. Add the Sauternes, orange juice, the remaining butter, the ginger, the saffron, a pinch of salt and a few grinds of pepper. Bring to a boil.
• Add the lobster bodies, return the liquid to a boil, cover and boil for 4 minutes. Remove the pan from the heat and let it sit, covered, for 3 minutes.
• Remove the lobsters and split them in half lengthwise using a heavy chef's knife. Remove the meat and discard the shells.
• Add the claw meat to the liquid and warm it over a low flame. Arrange the tail meat on plates, and distribute the claw meat equally. If necessary, reduce the liquid, season with sea salt and pepper and stir in parsley. Divide the reduction evenly among the lobsters.