Must-Try Holiday Recipes from
our World-Renowned Chefs
Whether your holiday menu is down-home traditional or upscale gourmet, these are the personal
recipes for sides, salads, and of course the coveted centerpiece—the turkey – from celebrated
chefs of several restaurants at Dulles International Airport.
Wolfgang Puck
The Kitchen by Wolfgang Puck – Concourse A
The Chef’s Table – Concourse C
APPLE AND ENDIVE SALAD
Preparation
What you’ll Need
¾ Fuji Apple, julienne on Japanese
Mandolin 1½ oz Blue Cheese, 2 tsp Sliced Almonds, toasted Julienne Apples directly into a mixing bowl
1 oz Red Endive, julienne crumbled ½ oz parmasean, shaved Add Endive, Arugula, Frisee, Raisins, Blue Cheese
To Taste Salt and Black Sherry Vinaigrette Season with Salt and Pepper
4 oz Sherry Vinegar Add Vinaigrette – gently mix
8 oz Extra Virgin Olive Oil Garnish with almonds and shaved parm
½ oz Arugula, baby
Pepper
½ oz Frisee, inner white part only 1½ oz Sherry Vinaigrette
1½ Tbsp Golden Raisins *see prep recipe*
Michael
Symon
Bar Symon
— Concourse D
JUICY TURKEY
What you’ll
Need 1 Lemon (Quartered)
(Necks And Gizzards Reserved) 1 Onion (Peeled And Quartered)
1 10-Pound Whole Turkey
2 Tbsp Kosher Salt
1 Head Of Garlic (Halved
1 Fennel Bulb (Quartered)
¼ Cup Picked Fennel Fronds
Through Its Equator) 8 Tbsp Unsalted Butter
4 Sprigs Fresh Oregano ¼ Cup Chicken Stock, Turkey
4 Sprigs Fresh Thyme
Stock, or Water
FLYWASHINGTON.COM 18 WINTER 2019/20
1 tsp Sugar
Preparation
Rinse the turkey inside and out with cold
water and pat dry. Season the turkey inside
and out with the salt. Wrap in plastic wrap
and refrigerate for 24 hours.
Remove the turkey from the refrigerator
1 to 2 hours prior to roasting to bring to
room temperature.
Preheat oven to 425 degrees F with the
oven rack set on the lowest rung.
In the turkey’s neck cavity, place a few
cloves of garlic, a few sprigs of oregano,
a few sprigs of thyme, and a quarter of
the lemon. Wrap the neck skin over and
around the cavity to enclose the seasoning
ingredients.
In the body cavity, place half of the
remaining garlic, half of the onion, half of
the fennel, fennel fronds, 2 lemon quarters,
and half of the remaining oregano and
thyme.
Place the turkey, breast side up, on a rack
set into a large roasting pan. Fold the wings
and tuck the tips underneath the bird.
In a saucepan over medium heat, melt the
butter. Add the remaining garlic, onion,
fennel, lemon oregano & thyme to the pot
with the stock or water. Bring to a boil,
reduce the heat so that the liquid simmers,
and continue to cook at a lower simmer for
10 minutes. Remove from the heat and
allow to cool slightly.
When cool enough to handle, soak a double
layer of cheesecloth big enough to cover
the bird in the butter mixture and drape
over breast and legs of the turkey. Pour
the remaining contents of the pan over the
bird, pushing the pieces of vegetables and
herbs into the bottom of the roasting pan.
Add the neck and gizzards to the bottom of
the roasting pan.
Place the turkey in the oven and roast for 45
minutes. Turn the oven temperature down
to 375 degrees F, and continue to roast
for another 15 to 20 minutes per pound
(remove the cheesecloth for the final 10
minutes to brown, if needed), or until an
instant-read thermometer inserted into the
center of a thigh registers 160 degrees F
(about 3 hours). Remove the turkey from
the oven and rest for 20 minutes before
carving.