Adjust oven rack to upper-middle position and heat oven to 500°F. Thanksgiving is a very Western tradition that we don’t follow here. Make forcemeat by mincing turkey leg meat , fresh bread, egg yolks, olives, fresh cranberry , and season it !4.5. Keep the skin away from any fat. Submerge quail in brine and refrigerate for 20 minutes.It’s that time of the year when all those cookbooks need to come out. Carefully insert other drumstick through incision so legs are securely crossed. Pot roast it in a moderate oven for 1 hour 30 minutes till it’s nicely roasted and rest it for a while before start carving. Take turkey leg and debone it. Making the perfectly browned roast turkey with stuffing, creamy and buttery mash, garlic roasted carrots and the perfect lip-smacking pudding to end with is a daunting task.3. Repeat with remaining 1 tablespoon oil and remaining 4 quail. For sage pudding – mix sage , brown butter and fresh breadcrumb and basil and roll it like roulade. Take off meat off from the inside of the leg. So, what to do when you don’t know how to cook a picture-perfect Thanksgiving spread? You turn to recipes from books or cooks who are bound to make your dish look five star quality.5. Here are a few recipes that can help you get started in creating the lavish spread that Thanksgiving is known for.

We live a modern day and age, the age old recipes don’t really excite us anymore. Transfer quail to serving platter and let rest for 5 minutes. Slice it7.4.3. Tuck wingtips behind back. Serve with fresh pomegranates, glazed apricots and apricot compote—By Chef Tarun Sibal. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brush quail evenly with half of pomegranate molasses mixture and roast for 5 minutes.6. Dissolve 1/2 cup salt in 2 quarts water in large container.Set wire rack in aluminum foil-lined rimmed baking sheet and spray with vegetable oil spray. Those old, tattered and stained books that has helped you through with some of the memorable dinners. Working with 1 quail at a time, make incision through meat of one drumstick, using tip of paring knife, about 1/2 inch from tip of drumstick bone.2. But whose to say that we can’t start.Crispy butterball Roulade, rosella chutney, sage pudding.

The dish showcases a global preparation with a local touchIngredientsButterball turkey leg - 500 gm with skin Rosella flower - 300 gmCranberries -100 gmSage - 100 gmFresh bread - 100 gmFresh basil - 50 gmTurkey fat - 100 gmRed wine - 100 mlEgg yolks - 2 noStar Anise - 2 noSugar - 100gmBalsamic - 2 China plastic foot tub Factory tspBrown butter - 30 gmOlivesMethod1. 2. For rosella chutney, cook rosella flower with red wine, balsamic and star anise and sugar till it gets chutney. We want what’s new and trending. Plate the carved leg with rosella chutney and sage pudding— By Chef Nishant ChaubeyRoast Quail with Apricots and PomegranateIngredientsSalt and pepper8 (5- to 7-ounce) whole quail, giblets discarded2 tablespoons extra-virgin olive oil6 tablespoons pomegranate molasses1 tablespoon minced fresh thyme1 teaspoon ground cinnamon20 Gm - glazed apricots30 Gm - apricot compoteDirections1. Brown 4 quail on all sides, about 4 minutes; transfer to prepared rack. Thanksgiving dinners is especially hard. Combine pomegranate molasses thyme, cinnamon, and 1/8 teaspoon salt in bowl. Remove quail from brine, pat dry with paper towels, and season with pepper. Brush quail with remaining pomegranate molasses mixture and continue to roast until well browned and breasts register 160°F and thighs register 175°F, 7 to 13 minutes.

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