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Serves 10 to 12 | Prep Time | Cook Time

Why I Love This Recipe

This turkey will delight your entire family and friends. When this guy comes to the table dressed in his vest and bow tie, everyone will do a double take. The vest is made out of flaky puff pastry. I love to make my puff pastry when I have time and just keep it in the freezer when I need it. It can also be purchased at finer bakeries and at some speciality markets in the freezer section. You may design your vest anyway you like. You may even want to dress this turkey as a girl. Just have fun!

Ingredients You'll Need

For clothes, measure turkey while it is still cold. Place wax paper over top and trace with pencil. Make a few lines. With the edge of your fingers, place pattern over puff pastry.

Puff Pastry, about ½ pound
½ pound bread flour
½ pound all-purpose unbleached flour
3 ounces sweet butter, chilled and cut into 6 pieces
Pinch salt
1 cup ice water

1¼ pounds sweet butter, chilled
¼ cup unbleached flour
½ stick sweet butter
3 tablespoons olive oil
3 portabella mushrooms, chopped
Sea salt to taste
Freshly ground pepper to taste

3 onions, chopped
1 fennel bunch, chopped
½ head garlic (10 to 15 garlic cloves), mashed
3 cups sourdough bread, diced

3 tablespoons olive oil
1 fresh turkey, 15 to 16 pounds
Sea salt to taste
Pepper to taste
1 stick sweet butter
1 garlic head, peeled and minced
3 carrots , peeled and chopped
3 celery stalks , peeled and chopped
1 red onion peeled and chopped
8 whole garlic cloves unpeeled
Reserved neck of turkey

For Clothes
String to hold legs together
2 egg yolks
Black food coloring
½ stick sweet butter


For the Detrempe, place all ingredients, except the iced water, into work bowl of food

Remove the Detrempe from refrigerator. Cut a deep cross in the dough. Spread out the sections of the dough so that the center is the thickest part. Roll the dough out from each section to form a four leaf clover. Try to keep the center a little thicker. Place the butter in the center and bring the edges of the Detrempe to the center. It is like enclosing the butter in an envelope. Cover pastry with plastic wrap or tin foil. Chill 1 hour. Roll pastry into a 9” by 12’ rectangle on a frozen plastic board, fold in thirds and roll again to 9” by 12 “ rectangle. Fold into thirds and refrigerate. Repeaat this process two more times. Maybe frozen at this point. Cut into smaller portions and freeze. Place in refrigerator to thaw before using.

Preheat oven to 350 degrees. Roll out ¼” thick Puff Pastry on cold cutting board. Place pattern over make clothes according to pattern, as explained in beginning of recipe.

To make Stuffing, heat butter and olive oil and sauté portabella mushrooms until golden. Season with sea salt and freshly ground pepper. Remove from pan.

In another pan, add onions and fennel to pan and sauté until golden brown; add garlic. Sauté a few minutes more. Mix in bread cubes and mushrooms. Season with sea salt and pepper. Set aside.

Season turkey with sea salt and pepper. First mix garlic with sweet butter, simmer to blend flavors. Pour over inside and over top of turkey. Stuff turkey. Tie turkey legs together with string. Cook turkey breast side down on rack. Place onion chopped, carrots, celery , turkey neck and garlic under rack of turkey. After the turkey has been baking for 1 hour, baste it with the garlic and butter mixture. Continue baking for 1 hour more or until turkey leg wiggles. Turkey should bake 12 to 15 minutes per pound.

While turkey is baking, prepare the Clothes: tuxedo, bow tie, and shirt. Mix black food colorings with egg yolk. Mix red food coloring with another egg yolk. Paint vest in black and red stripes. Paint bow tie red. Paint black studs on cuff, like cufflinks. Refrigerate clothes.

Gravy for turkey
2 tablespoons organic flour
10 thyme sprigs
1 cup madeira wine
2 cups chicken stock

Thirty minutes before turkey is finished baking, remove from oven. Cool slightly. Increase oven temperature to 425 degrees. Place clothes on turkey. Bake dressed turkey until pastry is golden. Remove and let rest 25 minutes before carving.

For gravy, while turkey is resting, remove all oil except 3 tablespoons. Discard vegetables.Mix oil with 2 tablespoon organic flour and mix together for a few minutes. Add 1/2 cup madiera wine. Bring to a boil and add 2 cups chicken broth and thyme. Scape bottom of pan and continue boiling until creamy. If sauce gets to thick add a little water. Strain and serve with turkey. Serve and enjoy!

Questions, Comments & Reviews

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