Make Scott Conant's Delicious Recipes

Try these at home!
Posted on Nov 22, 2022 | 11:00am

One 15- to 20- pound turkey
Neutral oil, like canola, for rubbing the turkey
Kosher salt
4 medium carrots, roughly chopped
1 Spanish onion, roughly chopped
½ head celery, roughly chopped
¾ cup-1 cup well-reduced chicken stock or demi-glace

With the turkey breast-side down, use poultry shears to cut along both sides of the backbone.

Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast). This makes it easier to flatten the bird.

Turn the turkey breast side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way. Allow your turkey to air dry at room temperature for 2 hours, skin-side up.

Preheat the oven to 500 degrees F. Rub the turkey with oil, then sprinkle all over with salt. Put the carrots, onion and celery in the bottom of a roasting pan, tossing to combine.

Create a level bed of the vegetables and place a rack on top. Place the turkey, breast-side up, on the rack.

Bake for 10 minutes to sear, then turn the oven down to 350 degrees F and cook for 6.5-7 minutes per pound, until breast temperature is 150-155 degrees F and leg temperature is 165 degrees F.

20 minutes before complete, brush the turkey skin with the chicken reduction. Return to the oven and finish cooking. Allow the turkey to rest for 45 minutes to 1 hour before slicing and serving.


Serving Size: 4 side servings

Calabrian Chili Glaze

¼ cup turbinado sugar
¼ cup red wine vinegar
1 clove garlic minced
2” piece ginger minced
1 piece scallions sliced thin
½ tsp chili flake
¼ tsp salt kosher
2 tbsp N’ duja sausage
½ each juice of lime
1 tsp fish sauce
1 tbsp Calabrian chili paste

First in dry sauté pan add sugar and cook to a dark caramel. Deglaze with vinegar and add the rest of the ingredients and simmer on medium low for 8 min. Chill reserve.

Brussels Sprouts

1 tsp oil, neutral
3 oz pancetta
1 Pound  of diced brussels sprouts, halved
As needed salt, kosher

Place oil and pancetta in a large skillet on medium heat and cook till pancetta is rendered and crispy about 5-6 minutes.

Remove pancetta, leave fat in pan, and place the brussels sprouts cut side down into the pan and place back on the heat.

Cook for 4-5 minutes or until cut side is well browned, season with salt.

Place sauté pan into an oven pre heated to 400*F and let roast for 8 minutes or till brussels sprouts are soft and well browned and crispy

While brussels sprouts are still hot and in the saute pan, add back in the pancetta and then deglaze with Calabrian chili glaze, toss till well coated. Taste for salt.


3 cups milk
3 cups cream
1 cups polenta, course ground
2 tsp salt
3 cups mixed wild mushrooms
1 cups shallots sliced
1 tsp thyme
1 cup fontina
1 tbsp butter
3 tbsp parmigiano

Bring cream, milk and salt to a boil. Stir in Polenta and simmer for 10 minutes.

In separate pan sauté mushrooms, remove from pan. Carmelize shallots in same pan then add mushrooms back in. Add thyme and season.

In a buttered 2 ½ qt casserole dish, pour half of the polenta. Then put ¾ of the mush rooms, half the cheese and a sprinkle of the parmesan.

Pour over the remaining polenta, then finish with the rest of the mushrooms, fontina, and parmigiano. Dot with butter.

Cover and bake in a 350 oven for 1 hour, remove cover and bake for 15 minutes more. Remove from oven and allow to cool for at least 30 min.