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FESTIVE TURKEY WITH STUFFING ON THE SIDE

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Turkey is a hot festive favourite, but in the wrong hands it can turn into a dry, bland affair. To ensure the flesh is juicy, soft and succulent, submerge the uncooked fowl in cold, briny water overnight. Also, nobody wants to eat for two days to finally reach the stuffing. I like to serve it on the side by baking it in a terrine pan.

FESTIVE TURKEY WITH STUFFING ON THE SIDE

PREP: 30 min + overnight if you are brining your turkey | SERVES: 10

INGREDIENTS

for the turkey

3,8 kg turkey

100 g (110 ml) soft unsalted butter

salt and freshly ground black pepper

1 orange, halved

4 sprigs fresh thyme

4 garlic cloves

for the pork stuffing

8 fresh sprigs of thyme

1 kg good quality pork sausages

70 g raw shelled pistachio nuts

250 g chicken livers, stringy bits

removed, finely chopped

250 g streaky bacon, finely chopped

3 garlic cloves, finely chopped

50 ml brandy

2 ml salt

freshly ground black pepper

1 egg, beaten

for the garnish

3 oranges, halved

sprigs of fresh rosemary

cranberry sauce

METHOD

for the turkey

Preheat the oven to 180 °C. Place a roasting rack in a big oven roasting tray. Rub the turkey with the butter and season the bird with salt and pepper. Remember to season the inside of the turkey cavity as well. Stuff the cavity with the orange, thyme and garlic. Tie the legs together with string and place the turkey on the roasting rack. Pour a cup of boiling water into the bottom of the roasting tray and cover tightly with foil. 3. Place in the oven and roast for 2-2ó hours. Remove the foil for the last 30 minutes and baste with the juices in the tray. To ensure your turkey is cooked, cut between the leg and the thigh. When the juices run clear, your turkey is cooked. Remove from the oven and let it rest for 15-20 minutes.

for the stuffing on the side

You can bake your stuffing at the same time as the turkey, or beforehand, reheating it just before serving. Preheat the oven to

180 °C. 2. Grease a 28 cm terrine dish or bread tin with oil. Arrange the fresh thyme at the bottom of the dish. Squeeze the sausage meat from the casings. Mix all the stuffing ingredients in a mixing bowl. 3. Place the stuffing in a terrine dish and cover with foil. Place in the oven and cook for 1 hour 20 minutes. 4. Remove from the oven and let it rest for about 15 minutes before you carefully turn it out of the dish.

to serve

Place the turkey on a big serving platter. Slice some of the stuffing and arrange it next to the turkey. Garnish with the rosemary-infused fried orange halves, and serve with cranberry sauce or jelly.

for brining your turkey

To ensure the meat is moist, brine your turkey overnight. Place your turkey in a large container and cover with cold water. Add cinnamon sticks, cloves, star anise, halved oranges, peppercorns and a bouquet garni. Remove from the liquid 1-2 hours before placing the turkey in the oven, and pat dry with a kitchen towel.

THIS RECIPE WAS FIRST FEATURED IN JAN THE JOURNAL VOLUME 2 
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