Chef Alex’s Christmas Turkey

What goes hand in hand with such a sumptuous ham? A turkey just as delectable of course. Here’s a Christmas turkey Chef Alex style.

Chef Alex

“This, you would want to grab Worchester Shire sauce, black pepper and salt and make a paste. And like I said, for time purposes, we’re didn’t go ahead and do the paste, a very strong, strong paste with Lea and Perrin, salt and black pepper. Just a paste; not where it’s watery but where you’re able to rub it on there.  You rub it inside all over the place.”

William Neal

“Do you leave that to marinate?”

Chef Alex

“Yeah, you would leave this one overnight. You would leave this overnight because this has not been smoke. Maybe William can help us here. What we’re going to do is we’re going to stuff our turkey. A turkey is not a turkey unless you stuff it. It’s not a nice Christmas dinner unless it’s stuffed. So we’re gonna go ahead and use—now the viewers, you can use all the ground food you want. I mean as much as you want, the more the merrier. But just for this segment we’re going to use three ingredients; we’re going to use onion, celery and sweet pepper and we’re just going to go ahead and stick it in there.  So this is what it ends up looking like. Now, what you would do is we would have a tie, whether it’s a piece of wire or a piece of string—no plastic because it will burn in the oven.”

William Neal

“Dental floss works good too.”

Chef Alex

“Then we just tie this and leave it alone, stick it in the oven.”

Marleni Cuellar

“It would have on its paste and stuffed with veggies.”

Chef Alex

“Yes. And we’re done. We have…”

Marleni Cuellar

“Our turkey.”