Gondola Station, St. Sophia
c/o 565 Mountain
Telluride, Colorado 81435
Martin’s Turkey Tips: Chef Ross Martin of Allred’s Restaurant
at Telluride Ski Resort – Telluride, CO
Adapted by StarChefs
The first thing to remember is that Thanksgiving is
meant to be shared and enjoyed with family and friends. It's a time
to reflect on the summer and the bounty of food it has provided us with
on these fall harvest days. So get as much work done before hand so
you're able to escape the kitchen on this great day.
A prep list will help you organize and execute your tasks
without forgetting anything.
My recipes call for cold smoking – a technique
that imparts a sweet smoked flavor and makes the dishes a little more
rustic. Cold smoking is a process where the smoke penetrates the product
and infuses flavor without cooking or drying it out. (Hot smoking
actually cooks the product with hot smoke. I often find it to be overpowering.)
If you have a smoker, great; if not, don’t
worry. I have included instructions for smoking on a gas grill. You
will need a few disposable pie tins and a carving fork to create your
own smoking basket.
My recipe also calls for a broken down turkey.
This is something your butcher can do for you. Just remember that
you want the carcass, the leg and thigh to stay connected to each
other, and the skin to stay on each breast. Have the butcher tie up
the breast with butcher's twine.
My recipes are guidelines - they are not an exact
science. Be creative - you are your own chef!