Recipe Cook-Off: Amateurs Vs. Pros



Chef Josie Smith-Malave from Bravo TV's Top Chef Season 2 hails from the warm, sunny city of Miami, Fla. Josie has acquired a reputation as a talented, straightforward, no holds barred kind of chef, a style certainly developed while working her way through some of New York's top kitchens. She is currently consulting for The Speakeasy in Ft. Greene, which opened this month.


1 fresh turkey (1214 lbs.)

1 large bunch fresh thyme

1 lemon, 1/2-in. in diameter

3 Spanish onions, diced into large pieces

1 garlic head, halved crosswise

1 orange, peeled no pith

1 lemon, peeled no pith

5 tbsp. butter, melted

1/2 c. olive oil

1 1/2 c. Riesling wine

8 carrots, peeled and cut into 1-in. chunks

10 purple Peruvian potatoes, quartered

2 Idaho potatoes, diced into large pieces

3 heads fennel, fronds removed, cut in wedges through core

kosher salt

15-oz. package Chef Josie's Global Soul turkey rub


Preheat oven to 350˚F.

Remove giblets from turkey and wash it inside and out. Remove excess fat and pat turkey dry. Place turkey in large roasting pan. Liberally salt and season with rub the inside of turkey cavity. Stuff cavity with thyme, orange, lemon, 1 onion, and garlic. Brush outside of turkey with butter and sprinkle with salt and rub. Tie legs together with string and tuck wing tips under body of turkey. Toss remaining onions with olive oil and scatter around turkey.

Roast turkey for 1 hour. Toss carrots, potatoes, and fennel with olive oil and add to roasting pan. Continue to roast for about another 1 1/2 hours, or until thermometer reads 155˚F. Remove turkey to cutting board and cover with foil for at least 20 min. Stir vegetables, add wine and return pan to oven. Cook vegetables while turkey rests. Remove vegetables once turkey has finished resting.