Wolfgang Puck is a busy man. He's built an empire out of his fine dining and fast casual restaurants, a cookware line, catering company and many cookbooks. His name is synonymous with the best in restaurant hospitality and the ultimate in all aspects of the culinary arts.
In this live cooking demo and conversation at AOL BUILD, the acclaimed chef shares a few last minute Thanksgiving tips and tricks to make this year's feast extra special -- and demonstrates how to make a roast turkey in under an hour in his Wolfgang Puck Pressure Oven.
Watch Wolfgang Puck in action in the video above, and check out his recipes for roast turkey and more below!
ROAST TURKEY ON A BED OF VEGETABLES
Serves 8 to 10
1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings
About 2 pounds assorted root vegetables, cut into bite-sized chunks
Whole fresh herb leaves/sprigs
8 whole cloves garlic
Extra-virgin olive oil
Freshly ground black pepper
For the turkey, with clean hands, insert your fingers between the skin and the meat at the neck opening, and carefully break through the membranes between the skin and the meat all over the breast and thighs. Insert herbs neatly underneath the skin.
Position the rack on the lowest level of the pressure oven. Set the pressure oven temperature to 450°F and the function to ROAST. Turn on the timer to preheat the oven.
In a mixing bowl, toss together all of the cut-up vegetables and the garlic cloves. Spread them evenly in the pressure oven's baking tray.
Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper. Drizzle and rub with some olive oil all over the skin.
Place the turkey in the roasting pan on top of the bed of vegetables. Place the pan in the preheated pressure oven.
Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position and set the timer for to 55 minutes.*
When the time is up, slowly release the pressure valve and slowly lift the pressure bar until no steam remains. Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
Remove the turkey from the pan to a platter and cover it with aluminum for to rest for 15 minutes before carving. Skim any fat from the surface of the pan juices; reserve the juices in the roasting pan.
Transfer the turkey to a carving board. Cut into serving pieces and serve with the roasted vegetables and garlic.
Tip: When cooking a whole roast turkey we recommend wrapping the drumsticks in foil to prevent excessive browning. Check roast skin color after first 30 minutes and tent with foil to control browning if so desired. Ensure that foil does not come into contact with heating elements.
8 pieces fresh chicken
1 large yellow onion, chopped
1 pound red bliss potatoes, cut into halves
2 large carrots, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil
1 tablespoon unsalted butter, melted
8 sprigs fresh thyme
8 leaves fresh sage
Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 450°F and set the function to ROAST.
Evenly spread chicken and vegetables on a 1/4 sheet pan.
Drizzle with the oil and butter and season liberally with salt and pepper.
Squeeze lemon juice over all.
Place sheet pan in oven in middle position.
Set the Pressure Release Valve to SEAL and lower Sealing Lever to the SEAL position.
Set the timer to 30 minutes or until food is well browned and the internal temperature of the chicken reads 165°F on a meat thermometer.
When time is up turn the Pressure Release Valve to VENT and wait for all air to escape. After vented slowly raise pressure bar and press the Door Release Button to open the Door.
Remove from oven and serve hot.
VERACRUZ-STYLE RED SNAPPER FILLETS WITH TOMATOES, CAPERS AND OLIVES
Yield: 6 servings
1/4 cup extra-virgin olive oil
6 cloves garlic, peeled, thinly sliced
4 green onions, thinly sliced
1 jalapeno, halved, seeded, minced
1 cup drained pitted green olives, sliced
1/4 cup drained capers
2 cans (14 1/2 ounces each) diced tomatoes
1 teaspoon salt
Freshly ground pepper
6 fresh red snapper fillets, 1-inch thick
2 tablespoons chicken broth or fish broth
1/4 cup chopped fresh cilantro or flat-leaf parsley
Lemon or lime wedges
Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil; add the garlic. Cook, stirring, until garlic begins to sizzle, about 1 minute. Add the green onions, jalapeno, olives and capers; cook, stirring, 1 minute. Stir in the tomatoes, 1/2 teaspoon of the salt and pepper to taste. Cook, stirring occasionally, until mixture reduces slightly and smells fragrant, about 10 minutes.
Meanwhile, season fillets on both sides with remaining 1/2 teaspoon of the salt and pepper to taste. Heat another skillet over medium-high heat; add the remaining 2 tablespoons of the olive oil. Add the fillets and sear for 2 minutes. Flip and place in oven, set pressure valve to seal and lower sealing lever. Finish cooking for 6-7 minutes. When time is up, carefully turn the pressure valve to vent and wait for steam to escape. Slowly raise the sealing lever and press the door release button. Turn fish carefully with a spatula and check for doneness, fish should be opaque in the center when pierced with the tip of a small knife. Remove and cover with foil.
Pour fat from the skillet. Transfer the tomato mixture into the skillet in which you cooked the snapper. Add the broth; stir, scraping up pan deposits. Heat to a simmer over medium-high heat; cook, stirring occasionally, until sauce thickens, about 1 minute more. Transfer fillets to serving plates. Spoon the sauce over the fish; garnish with cilantro and lemon wedges.
HOLIDAY SUGAR COOKIES
¼ cup unsalted butter, cut into half inch pieces
1/3 cup sugar
2 tsp. sugar
¼ tsp salt
2/3 tsp. vanilla extract
1 large egg at room temperature
1 cup plus 2 tbsp all-purpose flour, sifted
Cookie cutter and extra flour as needed
Using a hand mixer, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape down the sides of the bowl. Add the sugar, salt, and vanilla. Cream on medium speed until smooth, about 1 minute. Stop and scrape down the sides of the bowl.
Add the eggs and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Scrape down the sides of the bowl.
On low speed, add the flour. Beat until all the flour is incorporated. Scrape down, mix for 15 seconds, or until you have an even dough.
Place the dough between two sheets of parchment, roll it out 1/4 inch thick and freeze it at least 1 hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
When the dough has chilled, carefully peel off the parchment and place the dough on a work surface dusted lightly with flour. Because it holds its shape in the oven, sugar cookies make a great cookie-cutter cookie. Dip the cookie-cutter in flour as needed. Once on the baking sheet, the cookies can be decorated with colored sugars or candy sprinkles or dusted with granulated sugar.
Place in oven, Set pressure valve to seal and lower sealing lever, and bake the cookies, one sheet at a time for 7-9 minutes, or until golden brown around the edges. When time is up, carefully turn the pressure valve to vent and wait for steam to escape. Slowly raise the sealing lever and press the door release button. Remove from the oven and carefully slide the parchment onto a work surface. Wait at least 5 minutes before serving. Cut-out cookies can be iced after baking.
WHISKEY FUDGE CAKE
Yield: Makes one 8-inch cake
1-1/4 cups pastry or cake flour
1 teaspoon baking soda
10-1/2 ounces bittersweet chocolate, cut into small chunks
12 tablespoons (6 ounces) unsalted butter, at room temperature
1-1/4 cups sugar
4 eggs, separated
1/3 cup whiskey or brandy, warmed slightly
1 tablespoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit on the BAKE setting. Line a baking tray with parchment paper and set an 8 x 2-1/2-inch ring* on it. Wrap an 8-inch cardboard round with foil and set aside.
In a small bowl, sift together the flour and baking soda. Set aside.
In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm.
Meanwhile, with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy).
Beat in the egg yolks, one at a time, the whiskey or brandy, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of the sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites.
Pour the batter into the prepared cake ring and place in oven. Set pressure valve to seal and lower sealing lever. Cook for 45 minutes. When time is up, carefully turn the pressure valve to vent and wait for steam to escape. Slowly raise the sealing lever and press the door release button. Remove and invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring.
Presentation: Dust the cake with sifted powdered sugar and serve with Crème Fraîche Ice Cream or whipped cream.
*Rings can be purchased online or at a good baking supply shop.
More for Thanksgiving on AOL.com:
How to dress up a store-bought Thanksgiving dinner
Quick fixes for Thanksgiving dinner kitchen disasters
30 DIYs perfect for Thanksgiving