By Sharon Bell, Biltmore
Images courtesy of The Biltmore Company
We asked Biltmore Chef Spencer Hilgeman to create recipes inspired from the archival 1904 menu book for a modern Thanksgiving celebration. This is a roast turkey entree inspired by the very same menu the Vanderbilts enjoyed at their 1904 Thanksgiving Dinner.
Blood Orange Roast Turkey with Heirloom Potatoes
Chef suggests using an 8–10 pound airline turkey breast (breast with drumsticks still attached). This recipe also would work with a 10–15 pound whole young turkey.
Compound Butter 1 Pound Unsalted Butter 2 TBSP Chopped Herbs (Parsley, Thyme, Chives) 3 TBSP Chopped Shallots Zest of 3 Blood Oranges 3 TBSP Salt 1 TBSP Ground Black Pepper Combine all ingredients and mix. Separate the skin from the breast and stuff the compound butter underneath.
Top turkey with 2 TBSP salt, 2 TBSP pepper and 3 TBSP olive oil. Roast uncovered at 375 degrees for 1 ½–2 hours or until the internal temperatures reaches 165 degrees.