The Chew: Spatchcock Turkey With Braised Fennel & Sausage

The Chew: Spatchcock Turkey With Braised Fennel & Sausage

Mark Cuban, a father of three, isn’t exactly skilled in the kitchen, but he was thrilled to joined Mario Batali in the kitchen. Mario wanted his help making a Spatchcock Turkey with Braised Fennel and Sausage. Mark doesn’t have much experience, but he did well assisting Mario! This is a great recipe that can be served on Thanksgiving, or any other night when you want a fancy-looking dinner for your family.

To get the recipe for this delicious turkey, click next page.

The Chew: Spatchcock Turkey With Braised Fennel & Sausage Recipe Ingredients

For the Rub:

• 2 tbsp ground black pepper
• 4 tbsp dried sage
• 1 tbsp brown sugar
• 3 tbsp kosher salt

For the Spatchcock Turkey & Braised Fennel:

• 4 tbsp olive oil – divided + 1/2 C
• 4 bulbs fennel – cut into 1/2-inch slices, fronds removed + 1/2 C chopped and saved
• 1 lb peeled, roasted chestnuts – store-bought, vacuum-packed
• 1 tbsp horseradish – peeled, freshly grated
• kosher salt and freshly ground black pepper
• 1 whole turkey – 10-12 lbs
• 1 lb sweet fennel sausage – linked
• 2 C Moscato wine
• 1 tbsp honey mustard
• 1/4 C white balsamic vinegar

The Chew: Spatchcock Turkey With Braised Fennel & Sausage Recipe Directions

1. Preheat the oven to 450 degrees

For the Rub:

1. In a medium bowl, combinen brown sugar, salt, pepper, and sage

For the Spatchcock Turkey:

1. On a clean work surface, pat th turkey dry
2. Put the turkey breast-side down
3. Use kitchen shears oa serrated knife to cut along the sides of the backbone to remove
4. Put the turkey breast-side-up
5. Use your hands to press down on the breast bone to break and flatten the bird
6. Season the bird on both sides with salt and pepper
7. On a rimmed baking sheet, fitted with a wire rack, put the turkey breast-side-up
8. Let the turkey sit at room temperature for 30 minutes
9. Drizzle the turkey with olive oil
10. Roast for an hour until the internal tmperature is 165 degrees

For the Braised Fennel & Sausage:

1. Put a large, high-sided saute pan over medium heat
2. Add 2 tbsp of olive oil and sausage and cook until browned, about 8-10 minutes
3. Add the fennel and season with salt and pepper
4. Saute until just caramelized, about 4 minutes
5. Add the wine, bring to as immer
6. Reduce heat to low, cover, and cook until the fennel is tender, about 35-40 minutes
7. Add the chestnuts and the saved chopped fennel fronds
8. Stir to mix and warm through
9. Remove from heat
10. Remove the sausage to a cutting board and cut into 2-inch pieces, then return to the pan
11. Let the turkey rest for 20 minutes before carving
12. To carve, separate the legs from the breast
13. Then, separate the thigh from the drumstick
14. Remove the wings from the breast
15. Cut the breast meat away from the bones
16. Slice the breast meat in 3/4-inch pieces
17. Serve the turley over Braised Fennel and Sausage
18. Drizzle with Honey Mustard Horseradish Vinaigrette and a drizzle of olive oil

For the Honey Mustard Horseradish Vinaigrette:

1. In a large bowl, add the honey mustard, horseradish, vinegar, 1/2 C olive oil, salt, and pepper
2. Whisk to mix