Eric Wallace is Steamboat Resort's new director of culinary operations. Courtesy of Steamboat Resort.

Eric Wallace is the new director of culinary operations at Steamboat Resort. This year, he's going to tell you how to cook your Thanksgiving turkey. 

But first: a bit about Eric, whose culinary story begins long before his professional career ever took shape. “I grew up in a family of passionate cooks and gardeners, which sparked my lifelong love for food and hospitality,” he explains. Despite this foundation, he spent his early years resisting the pull of the kitchen. “Ironically, I spent much of my childhood avoiding my parents’ pizzeria – only to discover later that the kitchen was where I truly belonged.”

After high school, Eric found himself at a crossroads. University didn’t inspire him, but kitchen work did. “After high school, I realized my heart wasn’t in university, but I always found myself working in kitchens.” That instinct quickly propelled him forward. At just 21 years old, he reached a major milestone, becoming the youngest chef at Big Burrito Restaurant Group's Casbah restaurant in Pittsburgh. 

From there, his career expanded onto an impressive global and professional stage. Eric reflects proudly on the highlights: “Over the past 30-plus years, I’ve had the privilege of cooking for the Pittsburgh Penguins organization, cooking at the 2012 London Olympics, working alongside culinary icons like Lidia Bastianich, Martin Yan and Mario Batali, and leading teams in some of the most remote and challenging environments in Alaska – from gold mines to oil fields.”

Today, Eric has found a home in the Colorado mountains, where he brings his experience and passion to a community that values good food and great outdoor adventure. His mission remains focused and heartfelt: “My goal is simple," he says. "Create memorable dining experiences while mentoring the next generation of culinary professionals.”

Through every step, from avoiding his parents’ pizzeria to leading diverse culinary teams across the country, Eric Wallace’s journey reflects a deep, enduring love for food, craft and community.

Now, let's get to his take on the main dish this week: the Thanksgiving turkey.

Herb Roasted Turkey with Hominy & Sausage Dressing

For the turkey:

1 each            16-18 lb turkey (properly thawed)

½ head           celery-washed and kept in large stalks

4-5 each       carrots-washed, peeled and kept whole

2 tbs                fresh parsley, finely chopped

2 tbs                fresh sage, finely chopped

2 tbs                fresh thyme, finely chopped 

salt & black pepper to taste

Method:

• Preheat the oven to 450 degrees F (yes, that temperature is correct)

• Drain and pat the turkey dry. Season under the skin and cavity with the herbs, salt and pepper.

• Transfer the turkey to a roasting pan lined with the carrots and celery 

• Breast side down-wrap tightly with a layer of parchment paper and aluminum foil

• Roast 10 minutes per pound (roughly 1 hour and 50 minutes) until the internal temperature reaches 160 degrees F

• Remove the foil and brown the turkey for the last 5-10 minutes (this should bring your turkey to 165 degrees internally)

• Rest - covered for 20-30 minutes before carving

• While the turkey is resting:  Place your dressing in the oven at 350 degrees F for 30 minutes covered, and 10 minutes uncovered to properly develop the crust on top

3 tbs               olive oil

1 each             large yellow onion, small dice

1 lb                  sage breakfast sausage

3 cups             country bread, 1” cubes

3 tbs               fresh sage, roughly chopped

3 tbs                fresh parsley, roughly chopped

3 tbs                fresh thyme, picked and chopped

1 tbs                 coase salt

1 tbs                 freshly ground black pepper

28 oz                canned hominy - drained

6 oz                   unsalted butter

1 cup                 chicken or vegetable stock

Method:

• Sauté the onions in the olive oil until tender. Add in the sausage and brown well to develop the flavor. Remove from the heat and stir in the hominy, herbs, seasonings and stock. Place into a 9x13” baking dish and top with the six ounces of unsalted butter.

• Making the dressing one day in advance is beneficial to best enhance all the flavors that the herbs impart.

• Review turkey method instructions for proper timing.