Daniel Boulud gives turkey and all the trimmings gourmet élan.
Boulud loves his adopted homeland, but “let’s not kid ourselves,” he says. “Turkey is bland. You need bacon, spices.” His flavorful turkey two ways keeps the breast from drying out before the legs are done. His simple oyster recipe puts the focus on the briny mollusk, while Brussels sprouts fricassee brings a dash of esprit to the mini-cabbage. Crème brûlée in a tiny pumpkin isn’t just dessert; it’s an argument for year-round French and American cuisine overlap.
• Oysters Danish Style With Cucumber and Pickled-Shallot Relish
• Brussels Sprouts Fricassee
• Roasted Turkey Ballottine Wrapped in Bacon and Braised Turkey Legs With Sweet Potatoes, Rosemary, and Orange
• Pumpkin Crème Brûlée