Chef Shahir’s Miso-Glazed Turkey Dinner with Sour Cream and Onion Mash, Brown Butter Green Beans, and Cherry Mostarda


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Notes: Only $9.56/person for the whole meal

For the Turkey:

1 Butterball Whole Turkey (Fresh or Frozen)3 Tbsp miso3 Tbsp soy sauce3 Tbsp honey

For the Sour Cream and Onion Mash:

2 lb yellow flesh potatoes, peeled and cut into 1 piece1/4 cup butter1/4 cup sour cream1 tsp onion powderSalt and pepper to taste2 Tbsp fresh dill, finely chopped

For the Cherry Mostarda:

2 cups frozen cherries1 tsp dijon mustard1/4 cup brown sugar1/4 cup red wine vinegar1/2 cup waterPinch of salt

For the Gravy:

3 Tbsp butter3 Tbsp flour2 1/2 cups beef stockSalt and pepper to taste

For the Brown Butter Green Beans:

4 cups green beans, trimmed1/4 butter, browned*1/4 cup almonds, finely chopped

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  1. For the turkey, preheat oven to 400˚F. Following package directions, remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Turn wings back to hold neck skin in place. Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in a shallow roasting pan.

  2. Whisk miso, honey, and soy sauce until combined. For the last 30-40 minutes, using a pastry brush, apply all over the whole bird. If bird starts to get too dark, tent with foil to stop browning process.
  3. Cook turkey for 3 hours, or until the internal temperature is 180°F (82°C) in thigh and 165°F (74°C) in center of the stuffing (if applicable). Remove, allow to rest, then carve.
  4. Steam potatoes for 35-40 minutes or until potatoes are very tender. Transfer to a mixing bowl and mash with the butter, sour cream, onion powder, salt, and pepper. Transfer to a serving plate and top with a final piece of butter and fresh dill to garnish.
  5. In a small pot, bring all ingredients for the cherry mostarda to a gentle boil, reduce to a low simmer. Cook for 30 minutes, or until thickened. Allow to cool slightly, then transfer to a serving bowl.
  6. To make the gravy, melt the butter and flour together in a saucepot to form a roux. Add beef stock gradually and whisk to avoid any lumps. Bring to a gentle boil, then reduce to a low simmer. Cook for 20-25 minutes, seasoning with a pinch of salt and pepper. When turkey has finished cooking, loosen up the brown bits on the bottom of the sheet tray with some hot water, then add to the gravy.
  7. Bring a large pot of salted water to a boil. Place green beans in the water and cook for 5-7 minutes.
  8. Transfer beans to a bowl of ice water to stop the cooking process. To serve, strain and transfer green beans to a platter. Top with warm brown butter and the chopped almonds.

  9. NOTE: To brown the butter, melt butter in a skillet, whisking frequently. Wait for brown specs to emerge, and foam to subside. Then remove from heat—and smell the nutty flavour!