Murray's turkey
Today's Parent
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Janis Nicolay
Recipe : Sarah and Murray Bancroft
Ingredients
-
1 tbsp
extra-virgin
olive oil
-
4
fresh
sage leaves
, chopped
-
2
shallots
, diced
-
1
clove
garlic
, minced
-
6
slices
pancetta
, chopped
-
1
stalk
celery
, diced
-
1 cup
bread crumbs
-
1/4 cup
dried
apricots
, diced
-
1 lb
ground pork
-
zest of 1
lemon
-
zest of 1
orange
-
2
free-range
eggs
FOR TURKEY:
-
1
10 lb organic free-range
turkey
, deboned with wings removed (Have your butcher cut between the breasts so it can be laid out flat. Ask to keep the b
-
1 tsp
salt
-
1 tsp
black pepper
-
3
sprigs
rosemary
Instructions
- To make Stuffing:
Heat oil over medium in a frying pan.
- Add sage, shallots, garlic, pancetta and celery. Toss well and fry 4 to 5 min until shallots are translucent.
- Remove from heat.
- In a large mixing bowl, combine the remaining stuffing ingredients, then add contents of frying pan. Mix well and set aside.
- To make Turkey:
Preheat oven to 400F
- Lay turkey out flat, skin-side down, on a cutting board and season with salt and pepper.
- Spread stuffing evenly over the turkey, then roll it up from left to right, skewering the seam closed.
- Tie with kitchen string every 3 inches, then remove skewers.
- Tuck rosemary sprigs under the string.
- Place in a large roasting pan and cover with tinfoil.
- Cook 1½ to 2 hrs until internal temperature reaches 150F on a meat thermometer.
- Remove tinfoil (reserve) and return turkey to the oven to brown for 20 to 30 min, until internal temperature reaches 160 to 165F.
- Take out of oven and let rest loosely covered in tinfoil for at least 20 min or up to 1 hour.
Photo: Janis Nicolay
FOR STUFFING: