How To Cook The Juiciest Roast Turkey - Recipe

Published on: 23/11/2021 | Last Updated: 27/11/2021
How To Cook The Juiciest Roast Turkey - Recipe

In this article, learn more about How To Cook The Juiciest Roast Turkey - Recipe. Learn how to cook "The juiciest roast turkey". Delicious recipe..

Required products :

  • 1 chilled turkey / about 4-4.5 kilograms /
  • 300 grams of minced pork
  • 12 thin strips of bacon
  • 1 liter of homemade broth / chicken or vegetable /
  • 1 large egg
  • 4 medium-sized red onions, peeled
  • 1 head of garlic, cloves
  • 2 stalks of celery, cleaned and cut
  • 1 handful of dried apricots
  • 2 carrots, peeled
  • 1 large orange
  • peel of 1 lemon, grated
  • 12 small sprigs of fresh rosemary
  • 1 stalk fresh sage, leaves
  • 1 handful of breadcrumbs
  • 1 pinch of grated nutmeg
  • 2 tablespoons flour
  • sea ​​salt
  • freshly ground black pepper
  • olive oil

Method of preparation :

  • In a deep frying pan, heat the olive oil, add the sage leaves and 6 strips of bacon.
  • Peel and chop 2 cloves of garlic and 1 onion.
  • Add the garlic, celery and onion and fry everything gently until the products soften and acquire a golden brown color.
  • Remove the pan from the heat, add the breadcrumbs and stir.
  • While the mixture cools, cut the apricots and add them, then stir again.
  • When the filling has cooled, add the pork, egg, grated lemon peel, nutmeg, salt and pepper and mix well.
  • Cut the remaining bacon strips in half.
  • Cut 1 clove of garlic into slices.
  • Place a sprig of fresh rosemary and a slice of garlic at one end of the bacon strip and roll it tightly. Repeat with the remaining pieces of bacon until you make 12 small rolls.
  • Make three small subcutaneous incisions in the wings and legs on each side and insert 1 bacon roll. This will give the turkey a fantastic taste and will not allow the meat to dry out.
  • Cut the remaining onions in half and the carrots into thicker strips.
  • Wash and dry the turkey well using kitchen paper. Place it on a board and turn it with your neck towards you. Keep in mind that the bird should be at room temperature, not just taken out of the refrigerator.
  • Grasp the edge of the skin covering the breast and slowly peel it off the meat, being careful not to make any holes.
  • Lift the skin of the chest and use a spoon to transfer the filling. Twist the skin down to prevent it from leaking or stick a few toothpicks.
  • Heat the peeled orange for about 30 seconds and place it in the turkey cavity.
  • Drizzle the bird with olive oil and season well.
  • Transfer to a large baking tray and arrange the finely chopped carrots, onions and garlic around it.
  • Cover with aluminum foil and place in a preheated oven at the highest temperatures.
  • Reduce the temperature to 180 degrees and bake until done / when cut with a knife, the meat of the leg should release sauce /.
  • Finally, remove the foil for about 45 minutes to allow the meat to brown.
  • Carefully lift the turkey from the pan and place it on the foil-lined board, then wrap it well. Leave it to stand for at least 1 hour, and for larger birds it is recommended to have 2 hours.
  • When the time starts to run out, add the broth and flour to the pan and turn on the oven over high heat until the mixture boils. When it thickens, strain it into a bowl.
  • Cut the turkey into portions, garnish with the sauce and serve.

Enjoy your meal!

More on the topic:
  • Stuffed bagel with garlic cream, olives and bacon
  • Spectacular stuffed tomatoes with tuna and walnuts
  • Potato muffins with soft milk filling and bacon
  • Breaded stuffed cannelloni


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