Chef John Hogan
Keefer’s Restaurant, Chicago
Yield: Enough for 1 Turkey
Butter 2 Tbsp.
Small onion, finely diced
Serrano chile, seeded and minced
Garlic, minced 1 tsp.
Kosher salt 1 tsp.
White pepper 1/2 tsp.
Fuyu persimmons, peeled, diced
Verjus 1/2 cup
Sugar 1/3 cup
Melt butter in skillet over low heat. Add onion, chile, garlic, salt and pepper; sweat until onion is translucent; 3 minutes. Add persimmons, verjus, sugar; cook 2 minutes. Remove from heat, blend until smooth. Use to baste turkey in last 30 minutes of roasting.