Holiday Recipes

Chez Montier’s Fool Proof Honey Roasted Turkey

Ingredients for the brine

½         cup table salt

1          15-pound turkey (Serves 10 to 12 persons)


Tea Seasonings

3          tablespoon fresh sage, minced

½         tablespoon whole peppercorns

¾         tablespoon celery seed, ground

2          tablespoon fresh thyme, minced

1          tablespoon bay leaf, ground

1          tablespoon onion, granulated

1          tablespoon garlic, granulated

½         tablespoon whole allspice berries, cracked

1½       tablespoon kosher salt

½         cup honey

2          cup of chicken stock

½         cup vegetable oil


Rub Seasonings

1          tablespoon sage, ground

½         tablespoon pepper, ground

¾         tablespoon celery seed, ground

2          tablespoon fresh thyme, minced

1          tablespoon onion, granulated

1          tablespoon garlic, granulated

½         tablespoon allspice, ground

1½       tablespoons kosher salt

¼          cup vegetable oil



To make the “Tea” bring the chicken stock to a boil.  Add the sage, peppercorns, celery seed, thyme, bay leaf, granulated onion, granulated garlic, allspice berries, to the hot liquid and return to a boil.  After twenty minutes remove from the heat and steep until cool. 

Strain the tea through a fine tea strainer and then coffee filter.  Stir in the honey until it is dissolved.  Dispose of the solids and place the liquid in the refrigerator until chilled.

To brine the bird dissolve the salt in a large plastic container of cool water.  Soak the thoroughly cleaned and plucked turkey in salted water in refrigerator for a minimum of one hour but no more that eight hours.  Remove the bird, rinse, and place on a wire rack. Pat dry.

With a “flavor injector” (a large syringe device) liberally inject the tea mixture deep into the breast, the thighs, the legs, and wings.  Similarly, inject the oil deep into the bird.  Let the turkey rest for ten to fifteen minutes to allow the tea to be absorbed into the flesh.

Combine all ingredients for rub coating in a bowl and liberally rub the skin of the turkey.  Be sure to thoroughly coat the inside of the cavity.  Truss the breast and legs and tuck wings underneath the bird.

Place the turkey, breast down on a metal rack in a roasting pan to allow air to circulate completely. This allows the bird to cook evenly and the breast to remain juicy.

Put turkey into a pre heated oven set to 375 degrees.  Cook at 375 degrees for 45 minutes. 

To finish, flip the bird breast side up. Pat dry with paper towels and give the turkey a coating of spray shortening to ensure an even browning.  Reduce heat to 300 degrees farhenheit and roast another 45 minutes or until the color is golden brown.  

Check for doneness with a thermometer.  The turkey is done when the temperature is 175 degrees farhenheit in the thigh and 160 degrees farhenheit in the breast.

Remove the turkey from the oven and let it rest about 15 to 20 minutes to reabsorb the juices.

Serves 10 to 12 persons. 

View Chef Juan's video demonstrating his turkey carving technique for a beautiful bird here.


Turkey Carving - Sketch 1
Turkey Carving - Sketch 2


Chez Montier’s Braised Garlic and Parmesan Cheese Brussels Sprouts



2          pounds Brussels sprouts, halved

2          tablespoons fresh thyme, minced

2          shallots

5          clove garlic, minced

2          teaspoon of dry white wine

¾         cup low-sodium chicken stock

½         tablespoons kosher salt

½         teaspoon celery seed

¼         tablespoon fresh ground pepper

1          teaspoon sugar

3          tablespoons olive oil

2          tablespoons butter

¾         cup Parmigiano reggiano



In a large bowl, toss the sprouts with two tablespoons of the olive oil with the thyme, sugar, salt, and pepper.

Heat a heavy-bottom frying pan over medium heat and melt one tablespoon of olive oil and stir in the garlic and the shallots. Cook until softened.  Add one tablespoon butter and the Brussels sprouts, cut-side down and cook until golden brown. 

Flip the sprouts and add one tablespoon butter.  Add the chicken stock, cover and cook for 4 to 6 minutes.  Uncover the pan, stir, and continue cooking until all the liquid is evaporated.  Remove from heat and season to taste with salt and pepper.  Sprinkle with freshly grated Parmigiano Reggiano cheese. Stir until well combined.  Transfer to a serving plate and serve immediately.

Serves 6 to 8 generous portions.



Chez Montier’s Special Whole Berry Cranberry Sauce



4          12 ounce bags fresh cranberries
1          tablespoon lime zest

½         tablespoon orange zest

½         teaspoon vanilla extract

¼         teaspoon almond extract

¾         teaspoon ground cinnamon

½         teaspoon ground allspice

½         teaspoon ground clove

¼         teaspoon kosher salt

½         cup honey

½         cup orange juice concentrate

½         cup pineapple juice concentrate

3½      cup of sugar



In a large pot add the sugar, honey, orange and pineapple concentrate and combine completely.  Stir in the spices, zest and salt to the liquid. 

Bring the mixture to a boil and cook until it has reached the hardball stage, or approximately 265 degrees farhenheit.

While the syrup is cooking, rinse the berries in a deep tub. Remove all of the sub-par berries and the ones that don’t float. 

Add all of the berries at one time stirring constantly to prevent a boil over. 

Once the cranberries are all open, cook on low heat for 10 minutes.  Stir frequently to avoid burning.  Remove from the heat and stir in the extracts.  Transfer the sauce to a glass bowl to cool.

Serves 15 to 18 persons.



Chez Montier’s – Aunt Prudence’s Potato Roll

Ingredients - Dough

2          cups russet potatoes, roasted and pressed through a ricer

1          cup unbleached all purpose flour, sifted

1½       cup whole wheat flour, sifted

1          cup unbleached cake flour, sifted

4½       cups unbleached bread flour, sifted

16        tablespoons of unsalted butter, melted

3          packages of yeast, fast rising

1½       cups sugar

4          teaspoons kosher salt

2          large whole eggs, beaten

2          large egg yolks, beaten

1½       cups evaporated milk

1          cup vegetable oil (for shaping the rolls)



¼         cup evaporated milk

2          tablespoons honey

3          tablespoons sugar

1          pinch of salt



To prepare the yeast, scald ¼ cup of milk by bringing it almost to a boil.  Once a skin has formed on top of the milk, sprinkle ½ teaspoon of sugar and all of the yeast over the top.  Stir to combine.  Set it in a warm place to bloom and become frothy.

In a large bowl, combine sugar, eggs, and kosher salt.  Beat the mixture until smooth and light in color. 

Add the mashed potatoes, the melted butter, and the remaining milk liquid and blend till smooth.

Add yeast and thoroughly combine.

Sift all the flours together into a large bowl.  Add the sifted flour to the potato mixture one cup at a time.  Mix until the dough pulls away from the sides of the bowl.  Continue to mix until all of the flour is combined.  Turn the dough onto a floured board and knead for 10 minutes.  Add flour as required if tacky.

Return the dough to the bowl and cover with plastic wrap.  Place in a warm dry place and let rise until doubled in size.  

Combine all of the glaze ingredients in a small bowl and set aside.

Once the dough has doubled, punch down the dough with your fist.  Turn the dough onto a floured board and knead for 10 minutes.   Add flour as required if tacky. 

Return to the bowl and cover with plastic wrap.  Place in a warm dry place and let rise until the dough has doubled in size.  

To form the rolls pour ½ cup of oil in a bowl to oil your hands.  Take a handful of dough and form the rolls by squeezing the dough through your thumb and first finger to create a smooth ball approximately 1½ “ in diameter. 

Place the rolls in one of three 8” greased cake pans and set aside.  (At this point the formed rolls can be frozen).  Allow the rolls to rise and double in size.  

Bake at 350 for 20-25 minutes or until golden brown.  Brush with the glaze immediately upon taking out of the oven.

*Note: When ready to bake the frozen rolls, thaw, let rise and then bake.



Chez Montier Mulled Apple Cider Martini



2        ounces dark rum

1½       ounces unfiltered apple cider, mulled*

1          tablespoons maple syrup

1          teaspoons lemon juice, fresh squeezed

2        ounces club soda

1          pinch of allspice, ground

1          granny smith apple, cross sectional slice



Cut an apple in a full cross section.  Coat the apple with some of the lemon juice to prevent the flesh from browning.  Cut a notch to allow the slice to be secured to the edge of the glass.  In a cocktail shaker, add the cider, syrup, lemon juice, and rum.  Add ice cubes and shake until the syrup is dissolved and cool.  Pour in to a tall glass and top off with club soda.  To garnish, sprinkle the allspice on the apple and affix to the edge of the glass.

Option: cocktail can be garnished with a cinnamon stick.


Ingredients *Mulled Apple Cider

2      quarts apple cider

4      strips orange zest (each about 2 inches long)

1      cinnamon stick, broken into pieces

½     teaspoon whole coriander seeds

½     teaspoon black peppercorns

¼     teaspoon whole cloves

3      tablespoons light brown sugar or dark brown sugar (to taste)



Toast whole spices, nuts, or seeds in a large skillet (without any oil) set over medium heat, shaking the pan occasionally to prevent scorching, until fragrant, 1 to 3 minutes.

Add cider, orange zest, and sugar and bring to boil. Reduce heat to low and simmer for 30 minutes.  Using a wide, shallow spoon to skim away foam that rises to surface.  Pour cider through fine-mesh strainer lined with coffee filter and discard spices and orange zest.  Serve.

(Mulled cider can be refrigerated in airtight container for up to one week. Reheat before serving.)


Chez Montier’s (Austin’s) Kale Chips


Ingredients for seasoned salt

¼         teaspoon freshly cracked pepper

¼         teaspoon celery seed, ground

¼         teaspoon granulated sugar

½         teaspoon table salt

½         teaspoon onion, powder

½         teaspoon garlic, powder


Ingredients for kale

1 pounds fresh kale

1 cup Olive oil



Pre-heat the oven to 350 degrees Fahrenheit.

Hold the leaf by the stem and with two fingers pull or “zip“ the leaves off of the stems and tear into large pieces.  They will shrink significantly in the oven.

Wash and spin the greens until they are very dry.  Lay them out on a towel to air dry.  If you don’t remove all of the moisture from the leaves they will stew and brown in the oven.

In a large bowl toss the leaves with the seasoned salt and the olive oil.  Kale is inherently salty so use very little seasoned salt.  Place on a parchment lined baking sheet in one layer.

Cook in oven on 350 degrees farhenheit 7 to 10 minutes or until crispy.   

Remove from oven and let cool before serving.

Serves 4 to 6 persons.