Category Archives: turkey

Turkey with a twist for Thanksgiving


Thanksgiving is in 3 days. Family and friends gather at a well-dressed dinner table to say thanks and enjoy a traditional stuffed turkey meal. At Foodpairing® we’re all for traditions, nothing is better than to enjoy a traditional dinner with the family. Yet it seems we’re too restless to turn down a good Foodpairing experiment…Let’s give our classic Turkey a twist!

Classic Turkey with a Twist 

Let’s break our classic routines. Why not change our – same old – stuffed turkey recipe for a surprising Foodpairing® recipe? Let’s look for some original combinations with the Foodpairing Inspiration Tool.

Original pairings with Turkey

These first pairings we will combine in our starter. A turkey roulade filled with blue cheese and rolled into a port jelly with cranberry and dried figs.

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Keeping in mind some other traditional ingredients like cranberries, pumpkins and pecans, we steadily converge to some intricate combinations for a Turkey salad as a main dish. A Turkey salad with pumpkin ketchup, pecans, cranberry vinaigrette and cilantro.

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From pairings to recipe

Turkey - Blue Cheese  - Port – Cranberry - Fig

Preparations ( 8 – 10 persons )

For this recipe we’ll fill up the turkey with cheese and roll it into a sausage.  This delicious turkey roulade can be served as an appetizer. Put it on a stick if you want to serve it as a small bite.


  • 4 thin slices of turkey breast
  • salt and pepper

Hammer the slices of turkey breast. Season with salt and pepper. Dress them on plastic wrap.

Cheese filling

  • 4 bars blue cheese (Fourme d’Ambert)

Place a bar of blue cheese in the center of the turkey layer and roll the whole thing into a sausage. Poach at 62 ° C for 30 ‘. Cool in ice water. Cut into small rolls and place them on a stick.

Beef-cranberry Jelly

  • 200 g clarified beef bouillon
  • 50 g port
  • 30 g cranberries cooked in sugar
  • 2.5 g kappa (jelly)

Mix the beef consommé with the port and the cranberries. Bring to the boil and strain. Allow to cool down. Add the kappa and mix. Bring back to a boil.


  • dried figs

Dip the sausages in the jelly and decorate with pieces of candied fig. Let gel.

 Turkey – Pumpkin – Pecan nut – Cranberry – Cilantro

Preparations (4 persons)

Turkey Filet and vinaigrette 

  • turkey filet of 200 g
  • 20 g cranberries cooked in sugar
  • 10 g orange juice
  • 5 g rice vinegar
  • 10 g olive oil
  • chopped cilantro
  • salt and pepper

Grill the turkey filet on both sides and cook further in a preheated oven at 150 ° C. Cut into thin slices and season with salt and pepper. Mix all ingredients for the vinaigrette and season to taste.

Pumpkin puree

  • 335 g pumpkin (peeled)
  • 145g Granny Smith
  • 80 g onion
  • 5 g garlic
  • thyme and bayleaf
  • 200 g water

Dice the pumpkin, Granny Smith, onion and garlic. Braise in olive oil with thyme and bayleaf. Quench with water and cook until tender. Blend when the water has almost completely evaporated.

Curry Sauce

  • 25 g sugar
  • 15 g aigre-doux (50 g of caramelized sugar quenched with 10 g of white wine vinegar)
  • 1 g cornstarch
  • 20 g water
  • curry powder

Add sugar, aigre-doux and curry powder. Bring back to a boil and add the cornstarch water mixture while stirring. Allow to boil, then cool down and season to taste with curry powder, salt, pepper and other spices.


  • pecans
  • mixed salad
  • olive oil
  • salt and pepper

Toast the pecans. Cool down and chop. Season the salad with olive oil, salt and pepper

Happy Thanksgiving!




Up to make a slighty different Thanksgiving diner?

Making variations in flavor is one of the way to do it. And it doesn’t have to be complicated at all. Even without changing the original version too much, you can create surprising dishes.
E.g. by making a little twist to this classic dish.
Have a look at the Foodpairing tree of fried turkey. How to make a twist? Have a look at the possible ingredients and select one you didn’t expect. Maybe you didn’t expect chocolate. In the next step you think where to add this ingredient? To the sauce? To the stuffing?

So why not add chocolate to the sauce or add lobster to the stuffing of the turkey…

Add this interactive tree on your own website by adding the embedded code to your post and inspire your visitors.

If you also want to change the texture of this dish, at  Modernist cuisine you can find inspiration how to play with the texture of the different ingredients.