Peter Mccarthy Is #30 On The National Turkey Federations Menu Of Celebrity Chef

From his restaurant EVOO (Extra Virgin Olive Oil!) in Somerville, Mass., just outside of Boston, Executive Chef Peter McCarthy links with 29 other renowned chefs on the virtual chef page of the National Turkey Federations (NTF) web site, www.eatturkey.com. As the latest member of a distinguished group that has been providing chef demonstrations to thousands of eatturkey.com visitors since 1998, McCarthy presents his original Back Door Smoked Turkey Breast with Caramelized Yams, Mustard Greens, Apple Butter, Fried Sage and Roasted Pepper Chipotle Sauce.

Were pleased to add Peter McCarthy to the long list of talented chefs gathered together at eatturkey.com, says Sherrie Rosenblatt, NTFs director of public relations. Visitors to our site now have a myriad of choices when it comes to watching accomplished chefs use turkey in new and innovative ways.

McCarthy began his culinary career as a dishwasher, became hooked on the rush of working in restaurants and entered the Culinary Institute of America, graduating in 1987. The Bostonian Hotel and its Seasons restaurant was the place he called home for the next decade, quickly working his way up from sous chef to executive chef. During his tenure, McCarthy was selected as one of Americas Great Hotel Chefs by the James Beard awards. In 1998, he ventured out on his own, opening EVOO  an establishment Bon Appetit magazine called one of the best new restaurants in America.

Chef McCarthys Back Door Smoked Turkey is just that: turkey cooked in a covered smoker placed just outside the restaurants back door. Using mesquite or hickory wood chips, he smokes turkey pieces that have been soaked in a molasses brine. He then prepares apple butter and a roasted chipotle-molasses sauce. For each portion, three slices of the smoked turkey breast are grilled and placed on top of a vegetable mixture comprised of yams and mustard greens and mixed with diced turkey thighs. Chipotle-molasses sauce is ladeled over the breast slices, topped with apple butter and fried sage leaves and garnished with roasted garlic sour cream. McCarthy menus this versatile entrie year-round, changing the accompaniments to complement the seasons.

Ive got a penchant for trying new things and having my own restaurant allows me to do that, comments McCarthy. Menuing turkey allows me to do that as well. Because of its versatility, it can be anything you want it to be.

To learn more about Chef McCarthy, his award-winning ideas and his unique turkey recipe, visit www.eatturkey.com.

The National Turkey Federation is the advocate for all segments of the U.S. turkey industry. Its award-winning web site, www.eatturkey.com, offers successful on-line professional chef cooking demonstrations and a searchable database of more than 400 recipes that exhibit turkeys versatility as a profit-building item, which enhances menus in all meal occasions during every season of the year. Operators can also go to www.eatturkey.com to sign up for the RecipE-mail program to register to receive unique recipe ideas that add flair to holiday and special occasion menus year-round.

Joins Chefs English, Goss, Milliken and Feniger at WWW.EATTURKEY.COM