ROAST TURKEY

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ROAST TURKEY
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Prep Time 35 minutes
Cook Time 3 - 3 1/2 hours
Servings
Prep Time 35 minutes
Cook Time 3 - 3 1/2 hours
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. The Spaniards brought turkeys to Europe from North America in the 1520s. Cooks soon developed wonderful dishes for special occasions with delicious stuffings and accompaniments. Try this Roast Turkey for Christmas or Thanksgiving dinner.
  2. Ingredients: 4kg turkey 60g butter, melted 250mL chicken stock VEAL FORCEMEAT 30g butter 1 onion, finely chopped 1 rasher bacon, finely chopped 250g lean veal mince 185g breadcrumbs, made from stale bread 1/2 teaspoon finely grated lemon rind 1 tablespoon finely chopped fresh parsley 1/2 teaspoon dried sage pinch ground nutmeg freshly ground black pepper 1 egg, lightly beaten APPLE AND CHESTNUT STUFFING 440g canned chestnut puree, sieved 2 cooking apples, cored, peeled and grated 185g breadcrumbs, made from stale bread 1 onion, finely chopped 1 stalk celery, finely chopped 4 tablespoons finely chopped walnuts 45g butter, melted 1 tablespoon finely chopped fresh parsley pinch ground nutneg 1 egg,lightly beaten
  3. Directions: 1. To make forcemeat, melt butter in a frying pan and cook onion and bacon for 4-5 minutes or until bacon is crisp. Add veal, breadcrumbs, lemon rind, parsley, sage, nutmeg, black pepper to taste and egg. Mix well. 2. To make stuffing, combine chestnut puree, apples, breadcrumbs, onion, celery, walnuts, parsley, butter, black pepper to taste, nutmeg and egg. 3. Remove giblets and neck from turkey. Wipe turkey inside and out and dry well. Place stuffing in body cavity and lightly fill neck end of turkey with forcemeat. Secure openings with metal skewers and truss legs and wings. 4. Place turkey on a roasting rack in a baking dish. Brush turkey with butter, then pour chicken stock into dish. Bake for 3-3 1/2 hours until tender. Baste frequently with pan juices during cooking. Set aside to stand for 20 minutes before carving..
Recipe Notes

Source: Old CookShare. Recipe ID: 2026

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