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TURKEY & CAVIAR INSPIRED BY STAR TREK: THE NEXT GENERATION

Name: Turkey & Caviar inspired by Star Trek: The Next Generation
Cook time: 7200 s
Total time: 7200 s
Yield: 4
Ingredients: For the Chicken; 1 whole chicken (about 3 1/2 4 lbs), patted completely dry; kosher salt; freshly ground black pepper; neutral oil, for frying; For the Beurre Blanc; 1/2 small shallot, finely minced; 1/2 cup dry white wine; 1 tbsp white wine vinegar; 1 cup cold unsalted Danish Creamery European Style Butter, cubed; kosher salt, to taste; freshly ground white pepper, to taste; 2 1/2 tbsp high quality white sturgeon caviar, optional; 1 tbsp water, as needed; chopped parsley, for garnish; flaky finishing salt, for garnish

cook:

2 h

Picture for Turkey & Caviar inspired by Star Trek: The Next Generation

385,854 views Turkey and caviar? Not a great pairing on its own, but it is made better with the addition of a creamy sauce

4 servings

original

metric

INGREDIENTS

For the Chicken

1 whole chicken (about 3 1/2 4 lbs), patted completely dry

kosher salt

freshly ground black pepper

neutral oil, for frying

For the Beurre Blanc

½ small shallot, finely minced

½ cup dry white wine

1 tbsp white wine vinegar

1 cup cold unsalted Danish Creamery European Style Butter, cubed

kosher salt, to taste

freshly ground white pepper, to taste

2 - 3 tbsp high quality white sturgeon caviar, optional

1 tbsp water, as needed

chopped parsley, for garnish

flaky finishing salt, for garnish

TOOLS

Babish measuring cups and spoons set

deep fryer

Babish Dutch Oven

instant read thermometer

wire rack set inside rimmed baking sheet

Babish saucepan

fine mesh sieve

Babish tiny whisk

ladle

paper towels

fridge

frying hook or tongs

oven

DIRECTIONS

For the Chicken

Pat chicken bone-dry with paper towels. This is necessary for safe-frying.

1 whole chicken (about 3 1/2 4 lbs), patted completely dry

paper towels

Season generously with kosher salt and freshly ground black pepper inside and out.

kosher salt

freshly ground black pepper

1 whole chicken (about 3 1/2 4 lbs), patted completely dry

Let rest uncovered in the fridge for 30-60 minutes to dry out further while you heat your oil.

For the Chicken

fridge

In a Dutch Oven or deep fryer, heat enough neutral oil to submerge the chicken to 325°F (163°C). Proceed with caution. Frying a whole bird indoors is dangerous and should not be attempted without proper space, tools, and fire safety gear.

neutral oil, for frying

deep fryer

Babish Dutch Oven

instant read thermometer

Using a sturdy hook or tongs, very carefully lower the chicken into the hot oil.

1 whole chicken (about 3 1/2 4 lbs), patted completely dry

Babish Dutch Oven

deep fryer

frying hook or tongs

Fry for 10-12 minutes, then check the internal temperature. It should be 150°F in the breast and 165°F in the thigh.

For the Chicken

instant read thermometer

deep fryer

Babish Dutch Oven

If it’s not cooked through, transfer the whole chicken to a preheated 375°F (190°C) oven and roast until done. About 20-30 minutes.

For the Chicken

oven

Rest for 10 minutes before carving.

For the Chicken

For the Beurre Blanc

In a small saucepan, combine minced shallot, white wine, and vinegar.

½ small shallot, finely minced

½ cup dry white wine

1 tbsp white wine vinegar

Babish saucepan

Babish measuring cups and spoons set

Bring to a brisk simmer and reduce until about 2 tbsp of liquid remain.

Babish saucepan

Babish measuring cups and spoons set

Lower heat to the bare minimum.

Babish saucepan

Whisk in cold butter cubes one at a time. Allow each cube to fully emulsify before adding the next.

1 cup cold unsalted Danish Creamery European Style Butter, cubed

Babish saucepan

Babish tiny whisk

If the sauce starts to separate or look oily, remove from the heat and whisk. Or add a splash of water to pull it back together. The final sauce should be glossy, velvety, and thick enough to coat the back of a spoon.

1 tbsp water, as needed

For the Beurre Blanc

Once the Beurre Blanc is silky smooth and just warm, but not hot, gently fold in the caviar.

2 - 3 tbsp high quality white sturgeon caviar, optional

For the Beurre Blanc

ladle

Then, pass the sauce through a fine mesh sieve.

fine mesh sieve

For the Serving

Carve the chicken, keeping the skin intact, spoon the Caviar Beurre Blanc generously over the slices.

For the Chicken

For the Beurre Blanc

Garnish with parsley and flaky finishing salt, and serve immediately.

chopped parsley, for garnish

flaky finishing salt, for garnish

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