Deep South Dining

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Deep South Dining | Thanksgiving Meal

Thanksgiving is next week and always the most fussed over meal of the year. Today on the show we welcome the one and only Elizabeth Heiskell to talk about how she juggles the many aspects of a delicious Thanksgiving meal. Not to mention her up coming appearance on The Today Show (NBC) mixed in with all the meal planning and prepping. Also we talk with Chef Enrika Williams about her upcoming foodie event with Chef Carla Hall.

Elizabeth Heiskell's Pillowcase Turkey with Million-Dollar Gravy



  • One 12- to 15-pound turkey
  • 1 yellow onion, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 1 lemon, quartered
  • 24 tablespoons (3 sticks) unsalted butter, at room temperature, divided
  • Kosher salt and freshly ground black pepper
  • 8 slices smoked bacon
  • 2 cups red wine, plus more as needed
  • 1½ cups chicken broth, plus more as needed
  • 6 whole peppercorns
  • 10 sprigs fresh flat-leaf parsley
  • 1 bunch fresh thyme
  • 2 bay leaves


  • 2 cups liquid from turkey roasting pan, divided
  • Red wine, if needed
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper


For the turkey:

1. Position a rack in the lower third of an oven and preheat to 500°F.

2. Rinse the turkey and remove the giblets and neck. Stuff the cavity with the onion, celery and lemon. Pat the turkey dry with paper towels. Spread 8 tablespoons (1 stick) of the butter evenly over the skin and liberally season the entire bird with salt and pepper.

3. Unfold a large piece of cheesecloth, then fold in half to create a double layer. Cut into a square large enough to wrap the entire turkey. Place a V-shaped rack in a large roasting pan. Drape the double layer of cheesecloth over the rack and lay 4 of the bacon slices on the cloth. Place the turkey, breast side down, on top of the bacon, lay the remaining 4 bacon slices on top of the turkey and fold the cheesecloth up over the turkey so it is fully covered. Completely saturate the cheesecloth and turkey with the wine and 1 cup of the broth. Scatter the peppercorns, parsley, thyme and bay leaves in the bottom of the pan. Roast the turkey for 20 minutes.

4. Meanwhile, in a sauté pan over medium heat, combine the remaining 2 sticks butter and 1/2 cup broth with 1 teaspoon each salt and pepper. Heat, stirring, until the butter melts. After the turkey has roasted for 20 minutes, liberally baste it with some of the butter mixture, making sure the cheesecloth is completely saturated.

5. Reduce the oven temperature to 300°F and continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, 2½-3 hours more. Baste the turkey every hour with the pan juices, making sure the cheesecloth remains saturated. If the pan dries out, pour in equal parts wine and broth.

6. Remove the turkey from the oven and increase the oven temperature to 400°F.

7. Remove the cheesecloth from the turkey and flip the turkey over so it is breast side up. Brush the breast with the remaining melted butter and continue roasting until the skin is crisp and browned, about 10 minutes. Transfer the turkey to a carving board and let rest at least 20 minutes before carving.

For the gravy:

Strain the juices in the roasting pan into a large glass measuring cup. If necessary, add enough wine to total at least 2 cups liquid. Pour the liquid back into the pan, place over medium heat and use a wooden spoon to scrape up any browned bits on the pan bottom.

In a small bowl, stir together the butter and flour to make a paste. Whisk the mixture into the pan and bring to a simmer, continuing to whisk until thickened, about 20 minutes. Season to taste with salt and pepper.

To serve:

Carve the turkey and serve with gravy on the side.

(Courtesy of


Deep South Dining: Chef Nick Wallace

Nick Wallace is a name that rings all around the Mississippi culinary scene. From catering events in all corners of the state to working with kids in his Creativity Kitchen, Nick is all about good food and the power it brings move Mississippi forward. Today on Deep South Dining he talks with Malcolm and Carol about how his hometown of Edwards influences his approach in the kitchen and the new venture he is bringing to the Natchez area.


Black - Eyed Pea and Turkey Gumbo


  • 1 ½ cup flour
  • 1 ½ cup oil
  • 2 cup diced onion
  • 1 cup diced green pepper
  • 1 cup diced celery
  • 3 Tablespoon chopped garlic
  • 1 ½ gallon pork or chicken stock
  • 1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned
  • 2 cups cooked black-eyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)
  • 2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper
  • 2-3 # Turkey Breast (raw weight) fully cooked and chopped
  • 2 Tablespoons File
  • 1 Tablespoon Thyme
  • 1 Tablespoon Chile Powder
  • 1 Tablespoon Paprika
  • 1 Tablespoon White pepper
  • 2 Tablespoon Black pepper
  • 1 Tablespoon Cayenne pepper
  • 3 Bay leaves


  1.  Make a dark roux using the oil and flour
  2. As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic
  3. Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. 
  4. Skim all of the fat that separates out. 
  5. Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to a ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more.
  6.  When the gumbo is the right consistency add the okra, black-eyed peas, greens, pork, and seasoning. Allow to return to a simmer and adjust the seasoning. If not thick, add a blonde roux for thickness.
  7. Serve with steamed rice