Turkey Country Pâté

Ingredients

Turkey Pâté

• 1 cup brandy, bourbon, sweet vermouth, port, madeira or marsala, or a combination
• 1 medium onion, large dice
• 1 garlic clove, smashed
• 2 eggs, beaten
• 3 Tbsp breadcrumbs
• 2 Tbsp heavy cream
• 1 lb fatty pork or wild boar (about 30% fat), large dice
• Heart, liver and cleaned gizzard of 1 wild turkey, large dice
• 6 wt oz smoked bacon or pancetta, large dice
• 6 sprigs thyme, leaves only
• ¼ tsp pâté spice (equal parts ground white pepper, clove, nutmeg, ginger, allspice)
• ⅛ tsp Instacure #1, optional
• 4 tsp Kosher salt

Mix-ins

• 1 cup pistachios
• ¼ cup chopped parsley

Optional Garnishes (about ½ cup total)

• Diced ham
• Turkey or other tenderloin, trimmed of silverskin and cut into long strips
• Dried cherries or other dried fruit like apricots, diced prunes or cranberries

Pan Liners

• 12 thin sliced bacon, optional
• Caul fat, optional

Instructions

1. Prepare Onion Mixture In a small pot, combine the alcohol with the onion and garlic. Bring to a simmer and cook until almost syrupy and reduced to about ¼ cup. Cool completely in the refrigerator.
2. Prepare Binder Combine the eggs, breadcrumbs and cream in a small bowl and refrigerate.
3. Partially Freeze Meats In a medium bowl, combine the pork, turkey, bacon, thyme, pate spice, Instacure and salt. Toss well, then lay this out on a baking sheet and place in the freezer for about 20-30 minutes, until partially frozen.
4. Preheat Oven Preheat the oven to 300°F.
5. Grind Meats with Onion Mixture Set up a grinder with a medium plate. Add the onion mixture to the meats and grind once into another chilled bowl or the bowl of a stand mixer.
6. Mix in Binder and Add Mix-ins Using the paddle attachment of the mixer, combine the chilled egg and breadcrumb mix with the ground meats until well combined and sticky, about 1 minute. Add the pistachios, parsley and any other optional garnish. If using strips of tenderloins, set these aside until ready to assemble the pâté.
7. Line Loaf Pan If desired, line a loaf pan or terrine mold with caul fat, or lay strips of bacon across the mold, leaving enough to completely wrap the pâté.
8. Fill Loaf Pan Spoon the pâté mixture into the mold pressing down with moist hands to eliminate air pockets. If garnishing with tenderloin, place half of the meat mixture down, then add the strips of tenderloin lengthways, then cover with the remaining meat. If using bacon or caul fat, seal the top of the pâté at this point.
9. Bake in Water Bath Place the pan in a larger pan and fill with enough hot water to come about ⅔ of the way up the sides of the pate. Cover this pan with a lid or foil and place in the oven.
10. Cook to Temp Bake the pâté until the interior is 150°F, about 1½ - 2 hours. Remove from the water bath immediately and leave to cool to room temperature.
11. Weight & Chill Pâté Cut a piece of cardboard to fit on top of the pâté and wrap this with plastic wrap. Once cooled, place this cardboard on top and then weight the pâté with heavy jars or cans. Refrigerate the weighted pâté for at least 24 hours.
12. Unmold & Serve Remove the weights and cardboard and invert the pate onto a serving plate. Chef Tip: If it won’t come out, submerge the loaf pan in a little hot water to loosen the pâté slightly.