Dan Barber Talks Turkey with Kate Manchester
Dan Barber is chef and co-owner of NYC’s Blue Hill and Blue Hill at Stone Barns in Pocantico Hills, NY, and was nominated for the 2001 James Beard award for best new restaurant. He also serves on the board of directors for Stone Barns, an education center for sustainable food and farm in upstate New York. Sourcing from the surrounding fields and pasture, as well as other local farms within a 250 mile radious, Blue Hill at Stone Barns highlights the abundant resources of the Hudson Valley. There are no menus at Blue Hill at Stone Barns. Instead, guests are presented with a list of over a hundred ingredients, updated daily, which contains the best offerings from the field and market.
Food & Wine Magazine featured Dan as one of the country’s “Best New Chefs,” and he has been featured in The New Yorker, Gourmet Magazine, and was included in “The Next Generation” of great chefs in Bon Appétit’s 10th annual restaurant issue.
Today we are talking to Dan about turkey, Heritage breeds, the American Broadbreasted White, and his thoughts on the breeds and how to prepare them.
Dan recommends cooking a Heritage breed turkey on a low heat, somewhere around 280 degrees. He does not brine, I always have. He had a great point about the subtleties of flavor in the turkey, and that brining may mask those flavors. I will be roasting a Heritage breed turkey next week – Dan’s way – and I will report back to you with a recipe. I couldn’t find one anywhere, and Dan cooks his the way many chefs do – by intuition and feel – no recipe or set time.