Stuffed turkey: the recipe for a rich and succulent dish – Tale Of Travels


For the buttercream

Mix of aromatic herbs (sage, rosemary, thyme)

For the sauce Sauce

cornstarch (or potato starch)

cooked pickled vegetables

turkey cooking background

He stuffed turkey it’s a second elegant and sumptuous, which will conquer even the most demanding palates. Typically cooked in the United States for Thanksgiving, served with sauce and ai blueberries, is perfect to bring to the table for Christmas lunch or to celebrate a birthday with special guests. Its preparation, a little laborious, will require some tricks and a little patience, but in reality it does not present any particular difficulties.

To eliminate the strong flavor of the turkey and soften the meat making it soft and juicy, we did this marinate first of all 1 day in the fridge, immersed in a liquid made from vegetables and various flavors. We then garnished it with a fragrant and tasty garnish made from pre-cooked chestnuts, dehydrated fruit, diced apple, crispy bacon, sautéed vegetables and aromatic herbs, then we stitched up well with a needle and kitchen twine so that the stuffing does not come out.

The stuffed turkey is then massaged with a butter cream flavored with herbs, then baked for a long time, first uncovered then wrapped in aluminum foil, and finally drizzled with its cooking juices and a few ladles of boiling vegetable broth. Once ready, you can accompany it with traditional sauces and roast potatoes, as we did, or with a portion of mashed potatoes or vegetables au gratin: for a rich and refined dish, perfect for reminders.

For best results, we suggest getting a cooking thermometer with food probe, and monitor the temperature in the heart of the flesh: when it reaches me 75°Cthe turkey will be well cooked.

Find out how to prepare the stuffed turkey by following the step-by-step procedure and tips. If you liked this recipe, try other tasty holiday roasts as well.

How to make stuffed turkey

Use a lighter to remove the remaining feathers from the turkey 1.

Rinse it under running water and place it in a large bowl 2.

Focus on the marinade. Pour the water, the aromatic herbs, the garlic, the peppercorns, the peeled and chopped herbs and the juniper berries into a saucepan 3.

Add sugar and coarse salt 4, and cook over medium heat for about 10 minutes; then remove from heat and allow to cool.

Pour the now cooled marinade over the turkey 5so as to cover it completely, and leave to marinate in the refrigerator for 24 hours.

Once the time has elapsed, drain the turkey of the marinade liquid (keep the odors and aromas aside), and pat it dry with a sheet of paper towel. 6.

Season the turkey, inside and out, with a mixture of salt and pepper 7.

Prepare the filling: heat two tablespoons of extra virgin olive oil in a pan and brown the diced pancetta 8.

Add celery, carrot and onion 9peeled and cut into cubes, and cook for about 10 minutes over low heat.

Mix the dried blueberries ten.

Add the chestnuts 11.

Add the prunes cut into small pieces 12.

Also add the apple 13peeled and cut into cubes, and continue cooking for 5 minutes over low heat.

When done, transfer the filling to a bowl 14.

Add stale bread 15previously soaked and well pressed.

Add the grated parmesan 16.

Incorporate the egg 17.

Flavors with a little peeled thyme and sage leaves 18finely chopped with a knife, salt, mix well and set aside.

Meanwhile, pour the softened butter into a bowl, add the chopped aromatic herbs to taste, salt and pepper and mix with a spatula 19until a creamy and homogeneous mixture is obtained.

Stuff the turkey with a spoon and press the stuffing in thoroughly 20.

Sew with a needle and kitchen twine 21taking care to seal the meat well so that the filling does not leak during cooking.

Arrange the vegetables and herbs from the marinade in a baking dish and drizzle with oil 22.

Place the turkey on the oven rack and place it on top of the skillet with the vegetables; then brush the meat with the prepared buttercream 23.

Put the turkey in the oven at 160°C and cook for about 3 hours 24.

Wet the meat from time to time with the cooking liquid and pour, if necessary, 1-2 ladles of vegetable broth 25.

When the time is up, cover the turkey with aluminum foil. 26to avoid excessive browning, then increase the oven temperature to 180°C and continue baking for an additional hour.

Check the core of the meat with a cooking thermometer 27: when the temperature reaches 75°C, turn off the oven and let the turkey rest inside with the door ajar.

Prepare the sauce: collect the vegetables and the cooking juices from the meat in the bowl of a blender, and mix everything well with an immersion blender 28.

Transfer the blended mixture to a heavy-bottomed saucepan, add 1 tablespoon cornstarch 29 and let thicken for a few minutes over low heat. When you are done, turn off the heat and add a knob of butter.

Arrange the stuffed turkey on a serving plate and accompany it with baked potatoes 30.

Bring the turkey to the table, cut it into slices 31 and serve with gravy and blueberry sauce.


The stuffed turkey can be stored in the refrigerator, in an airtight container, for 1-2 days massive.

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