1904 Menu Recreation: Roast Turkey
Written By Sharon Bell
We asked Biltmore Chef Spencer Hilgeman to create recipes inspired from the archival 1904 menu book for a modern Thanksgiving celebration. This second video on our three-part series details a roast turkey entree inspired by the very same menu the Vanderbilts enjoyed at their 1904 Thanksgiving Dinner.
Entree: Blood Orange Roast Turkey with Heirloom Potatoes
Chef suggests using an 8–10# Airline Turkey Breast. This recipe also would work with a 10–15# Whole Young Turkey.
1 Pound Unsalted Butter
2 TBSP Chopped Herbs (Parsley, Thyme, Chives)
3 TBSP Chopped Shallots
Zest of 3 Blood Oranges
3 TBSP Salt
1 TBSP Ground Black Pepper
Combine all ingredients and mix. Separate the skin from the breast and stuff the compound butter underneath.
Top turkey with 2 TBSP salt, 2 TSBP pepper and 3 TBSP olive oil. Roast uncovered at 375 degrees for 1 ½–2 hours or until the internal temperatures reaches 165 degrees.
Herb Roasted Heirloom Potatoes
2 Pounds Baby Heirloom Potatoes
3 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
3 TBSP Chopped Garlic
2 Shallots Sliced
3 TBSP Olive Oil
2 TBSP Salt
1 TBSP Ground Pepper
Combine all ingredients, ensuring the oil coats everything. Place on small baking sheet and bake for 30–45 minutes at 350 degrees, or until potatoes are tender.
Blood Orange Glaze
2 Cups Biltmore Century Red Wine
2 Cups Blood Orange Juice
1 Cup Sugar
2 TBSP Honey
Bring to a boil, then reduce to a simmer until a light syrup consistency. Allow turkey to rest before applying blood orange glaze.
Enjoy with Biltmore Estate Chardonnay. Smooth and balanced with subtle floral aromas, crisp fruit flavors, and hints of oak.
Complete your meal with recipes and video instructions for our appetizer, Oysters on the 1/2 Shell with a Holiday Sauce Trio, and for dessert, Apple and Currant Mince Pie with White Cheddar Crust.