Chef Tom Colicchio is the head judge on Bravos “Top Chef” and winner of five James Beard awards. He also co-starred in and was an executive producer of the documentary film “A Place at the Table,” about hunger in America.
The chef was born and raised in New Jersey. When he was around 14 years old he was already a short-order cook in a snack bar called The Gran Centurions. At 17 years old he started at Evelyn’s Seafood Restaurant in Elizabeth, N.J. Colicchio actually taught himself to cook by using Jacques Pepin’s manuals on French cooking.
Colicchio is the chef and owner of the hugely popular and critically acclaimed Craft restaurants in New York and around the country, including his new Topping Rose House on Long Island.
The chef has also written three cookbooks, “Think Like a Chef,” “Craft of Cooking” and a sandwich guide inspired by his restaurant, “Wichcraft.”Colicchio visited “CBS This Morning: Saturday” and shared his ultimate Thanksgiving dinner.
1. Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
3. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
4. Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350 degrees. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175 degrees, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
5. Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.
1. Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
2. Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
1. Cook sausage in large sauté pan over medium heat until browned. Remove pan from heat and set aside saving the sausage fat. Remove sausage with a slotted spoon.
2. Cut into 1/4-inch pieces. Set aside. Place pan back on the stove over medium heat. Add chopped fennel, carrots, celery, leeks, onion, and garlic. Sauté about 10 minutes.
3. In a large mixing bowl, place the sausage, sautéed vegetables, foie gras (if using), raisins, bread cubes, thyme, sage, and fennel seeds to taste. Thoroughly mix in eggs.
4. Slowly add just enough stock until mixture is moist. Add salt and pepper to taste. Place in a large gratin dish. Cover with foil and bake for 30 minutes in a preheated 350 degrees oven. Uncover and bake until browned.
1. Heat the oven to 350. Place the squash, cut side up, in a large roasting pan. Divide 3 tablespoons of the butter among the squash halves. Place a sprig each of rosemary and thyme, a pinch of nutmeg, and a generous amount of salt and pepper in each half, then cover the pan with aluminum foil and slowly roast until the squash are very soft, 1 1/2 to 2 hours.
2. Spoon the squash out of the shells into a food mill (or processor). Puree the squash, then transfer it to a saucepan. Add the honey and the remaining 2 tablespoons of butter. Warm the puree over medium heat, whisking frequently. Adjust the seasoning with salt, pepper, and additional nutmeg if desired.
1. Peel the carrots, then trim them leaving an inch or so of the green top. Heat a large skillet over medium heat. Add the oil then the carrots. Salt and pepper them.
2. Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the butter and rosemary and continue cooking until the carrots are tender, about 5 minutes more. Drain the carrots on paper towels before serving.
1. Over medium heat, cook pancetta in 2 tbsp extra virgin olive oil until crisp. Remove cooked pancetta and cook onion in fat until soft and sweet. Add garlic and sage and cook for one more minute. Reserve vegetables and fat.
2. Toss the brussels sprouts with remaining 4 tbsp extra virgin olive oil and roast on sheet pan in an oven preheated to 400 degrees until golden and tender. Toss cooked vegetables with pancetta mixture and serve.
1. Bloom the gelatin leaves in cold water for about 15 minutes, or until softened. Remove from the water and squeeze dry. Set aside.
2. Place the cream, vanilla bean pods and seeds, sugar and salt in a heavy-bottomed sauce pan, and heat until steaming. Add the gelatin leaves, and whisk to dissolve.
3. Whisk the crème fraiche in a large bowl until smooth. Pour in the cream mixture, and whisk until smooth. Strain through a fine mesh strainer, and pour into ramekins or soufflé cups. Refrigerate the panna cottas for at least 4 hours before serving.
4. Top each panna cotta with several segments of tangerine, grapefruit or oranges, or a combination of citrus, and a sprinkling of pistachios just before serving.
1.Mix yellow beets and lemon together so the beets dont oxidize. Then mix gin with all ingredients and double strain. Garnish with a beet rose (soaked in lemon juice) and tarragon leaf.
Tom Colicchio’s herb-butter turkey recipe has become a modern Thanksgiving classic. As the head judge on Top Chef, Colicchio knows a thing or two about creating delicious dishes. His turkey recipe stands out for its simple yet flavorful preparation that makes the most of high quality ingredients.
I’ve made Colicchio’s turkey recipe several times over the past few Thanksgivings and it has become my go-to method. The herb-infused butter creates a juicy flavorful turkey that is sure to impress your guests. In this article I’ll explain the origins of the recipe, walk through how to prepare it, and share some serving suggestions.
The History Behind Tom Colicchio’s Turkey Recipe
Tom Colicchio first shared his famous turkey recipe back in 2002, when it was published on Epicurious. The recipe exemplified Colicchio’s philosophy of letting a few quality ingredients shine. By slathering the turkey with herb-butter and using homemade turkey stock for the gravy, Colicchio created a simple preparation that draws out the flavors of the turkey.
The Epicurious recipe uses a method of roasting the turkey at a high temperature to brown the skin, then lowering the oven temp to let the interior cook gently. Throughout roasting, the turkey is basted with chicken stock and dollops of butter to keep it moist and flavorful.
Since its debut, Colicchio’s turkey recipe has been republished by numerous major food sites, including Bon Appetit and Serious Eats. It’s also been included in the cookbook The Epicurious Cookbook.
Clearly, this recipe has staying power thanks to its ease of preparation and outstanding results. The herb-butter turkey has become my Thanksgiving tradition because it consistently delivers a moist, flavorful bird with delicious pan drippings for gravy.
How to Make Tom Colicchio’s Turkey Recipe
Colicchio’s turkey recipe can be broken down into three components – the gravy base, herb butter, and roasted turkey. Here is an overview of how to prepare each element:
Gravy Base
- Cook turkey necks and wings in butter to brown. Add aromatic veggies like onions, carrots, and celery.
- Simmer in chicken broth for 45 minutes to create a flavorful turkey stock.
- Strain the stock into a measuring cup. Add more broth if needed to make 4 cups.
Herb Butter
- Soften 1 cup of butter to room temperature.
- Mix in chopped fresh herbs like thyme, rosemary, sage, and tarragon until well combined.
- Reserve a few tablespoons of herb butter to use later for the gravy.
Turkey
- Preheat oven to 425F.
- Separate the skin from the breast meat and rub herb butter directly onto the meat.
- Stuff cavity with butter, herb sprigs, and lemon halves. Truss legs.
- Roast 20 minutes, then lower heat to 350F and roast until 175F in thigh.
- Baste with chicken broth and butter every 30 minutes.
The full recipe can be found on Epicurious and Bon Appetit. Allow 4-5 hours for prep, roasting, and resting time.
Serving Suggestions for the Turkey
Colicchio’s turkey is delicious served on its own, but here are some ideas to round out your Thanksgiving meal:
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Make gravy from the strained pan drippings and turkey stock. Whisk in flour to thicken.
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Classic sides like mashed potatoes, stuffing, and glazed carrots pair nicely.
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Cranberry sauce adds a tart complement to the savory turkey.
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Bread rolls are great for gravy-dipping. Brioche, potato rolls, or biscuits work well.
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A simple green salad with vinaigrette balances the heavier dishes.
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Roasted autumn vegetables like Brussels sprouts, squash, or root veggies are easy additions.
Don’t feel tied to tradition though. Colicchio’s moist turkey works well in tacos, sandwiches, salads, and more for leftovers later in the week.
Why Tom Colicchio’s Turkey Recipe Works
As a long-time fan of Colicchio’s herb-butter turkey, I can break down a few reasons why this recipe delivers excellent results:
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Infusing flavor under the skin – Loosening the skin and rubbing the meat with herb butter adds so much moisture and flavor.
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Aromatic cavity – Stuffing the cavity with herbs, lemon, and butter scents the interior.
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Browning then gentle roasting – Starting at a high temp browns the skin, then slower roasting cooks evenly.
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Basting – Basting with chicken broth keeps the turkey super juicy.
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Straining the drippings – This creates an ultra-rich gravy with intense turkey flavor.
The combination of these techniques produces a turkey that is fragrant, moist, and full of flavor – a real winner on your holiday table!
Frequently Asked Questions
If you’re considering trying Tom Colicchio’s famous Thanksgiving turkey this year, here are answers to some common questions:
What size turkey should I buy?
The recipe works for turkeys from 14-16 pounds. Size your turkey based on the number of guests you plan to serve. Estimate 1 pound per person.
Can I prepare the gravy base ahead of time?
Yes, you can make the gravy base up to 2 days in advance. Let it cool, then refrigerate until ready to use.
What herbs work best in the compound butter?
The classic blend is thyme, sage, rosemary, and tarragon. Play around with other fresh herbs like oregano, marjoram, or basil.
Should I brine or salt the turkey?
Salting is not necessary since the herb butter penetrates flavor deeply. For extra moisture, you can brine up to 24 hours.
Can I stuff the turkey?
Stuffing the cavity may affect cooking time. For food safety, it’s best to cook stuffing separately.
How long does the cooked turkey hold for?
The turkey will hold well for 3-4 days refrigerated. Slice breast meat and refrigerate in shallow containers for quick cooling.
What’s the best way to reheat leftovers?
Reheat slices or pieces in a low oven or microwave until warmed through. Use in soups, sandwiches, casseroles, and other creative dishes!
Putting Tom Colicchio’s Turkey Recipe to the Test
If you’re looking for a foolproof turkey recipe that delivers outstanding results, give Tom Colicchio’s famous herb-butter turkey a try this Thanksgiving. The compound butter and turkey stock create incredible moisture and flavor. Follow the tips above for prepping the gravy base, herb butter, and turkey roasting process.
