Christmas Roast Turkey
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
Ingredients
for
8
- For the stuffed turkey
- 1 young Turkey 3-3.5 kg (6 1/2-7 1/2 lb)
- salt
- freshly ground peppers
- 9 ozs Veal
- 9 ozs Pork
- 3 eggs
- ½ cup butter
- 2 onions
- 1 bunch parsley
- 1 Tbsp rubbed marjoram
- 2 Bread roll
- milk (for soaking)
- 2 sprigs bay leaves
- 3 smallish Red onions (halved)
- 2 cups poultry stock
- 1 tsp Corn starch
- fresh Fresh herbs to garnish (e. g. bay leaves, marjoram)
Product recommendation
Serve with Brussels sprouts, roast potatoes and all the trimmings.
Preparation steps
1.
Preheat the oven to 180°C. Wash the turkey and rub dry, then season inside and out with salt and pepper.
2.
Mince the veal and pork twice, using the fine disc of your mincer. Peel and finely chop the onions. Wash the parsley, shake dry and chop finely. Heat 50 g butter and sweat the onions with the parsley until soft. Soak the bread rolls in milk, squeeze out very thoroughly and tear to pieces. Add to the pan and sweat briefly. Leave to cool then mix with the minced meat, eggs and seasonings (salt, pepper and marjoram). Stuff the turkey with the stuffing, sew the opening closed and truss the turkey.
3.
Place the turkey breast side down in a roasting tin and put into the preheated oven (bottom shelf); as soon as the back is browned turn the turkey over and add the onions, bay leaves and 1/2 litre stock. While it is roasting brush the turkey with butter from time to time and baste frequently with the roasting juices. Add a little more stock to the roasting dish as necessary. If the turkey browns too quickly reduce the oven temperature to 160 °C and cover the turkey with aluminium foil.
4.
After about 2.5 hours, take the cooked turkey out of the oven. Pour the gravy into a pan, skim off the fat and bring to the boil, then season to taste and thicken with cornflour mixed with a little water. Serve the turkey garnished with fresh herbs.
