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Andrew Zimmern & Kelsey Barnard Clark

Braised Turkey with Shallot Pan Sauce
S41E1 American · 2025
Where to find them
● @chefaz

Andrew Zimmern made his career eating things other people would not eat. Kelsey Barnard Clark won Top Chef Season 16 cooking the Southern food she grew up with in Dothan, Alabama, where she now runs KBC. Together, against Bobby Flay on the Thanksgiving episode, they brought a braised turkey that did the unthinkable: it made everyone forget about the bird in the middle of the table.

Zimmern's contribution was the spice work — he has eaten more turkey, in more contexts, in more countries, than possibly any human alive. Barnard Clark's contribution was the technique: a fast brine, a hard sear, then a low slow braise in shallots, garlic, butter, and a splash of cider. It is, structurally, a French braise applied to a bird that is usually roasted whole and underseasoned.

Bobby roasted his whole. Of course he did. He always does. He always loses.

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Braised Turkey with Shallot Pan Sauce

25 min Prep
35 min Cook
4 Serves
Ingredients
  • 1.5 lbs turkey breast, cut into 1.25-inch cubes
  • 3 tbsp unsalted butter, divided
  • 2 tbsp olive oil
  • 1 large shallot, minced
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, halved
  • 1 cup low-sodium chicken stock
  • 0.5 cup heavy cream
  • 2 tbsp fresh tarragon, chopped
  • 1 tbsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh lemon juice
Instructions
  1. Pat turkey cubes dry with paper towels and season with salt and pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Working in two batches, sear turkey for 2-3 minutes per side until golden brown (do not overcrowd). Transfer to a plate.
  2. Reduce heat to medium. Add remaining 2 tbsp butter and 1 tbsp olive oil to the skillet. Add shallot and cook for 2 minutes until softened, stirring occasionally. Add garlic and cook 30 seconds until fragrant.
  3. Add mushroom halves to the skillet and cook for 4-5 minutes, stirring occasionally, until golden and liquid releases. Season with a pinch of salt.
  4. Whisk together Dijon mustard and chicken stock in a small bowl, then pour into the skillet. Bring to a simmer and scrape up browned bits with a wooden spoon. Return turkey and accumulated juices to the skillet. Simmer for 8-10 minutes over medium heat until turkey reaches 165°F internal temperature.
  5. Remove from heat and stir in heavy cream, fresh tarragon, lemon juice, and remaining salt and pepper. Adjust seasoning to taste. Serve immediately over egg noodles or with crusty bread to capture the sauce.
Inspired by Andrew Zimmern & Kelsey Barnard Clark’s winning braised turkey with shallot pan sauce. This is a plausible recreation, not the chef’s original recipe.
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