Roasted Turkey
Main Dishes • Chinese
Description
As a side dish, you can serve cabbage, sautéed with cumin and bacon. At the very end, add a little fresh chili pepper and frozen green peas to the cabbage.
Ingredients
- Turkey 10 lbs
- Coarse Salt 20 oz
- Honey 10 oz
- Lemon 4 pieces
- Bay leaf 2 pieces
- Garlic 2½ heads
- Salt to taste
- Ground Black Pepper to taste
- Green peppercorns 1 tablespoon
- Parsley 1 bunch
- Thyme 1 bunch
- Ghee 0 fl oz
- Pork Mince 15 oz
- Egg white 2 pieces
- 33% Cream 0 fl oz
- Rosemary 0 oz
- Chicken Broth 0 qt
Step-by-Step Guide
Step 1
Remove the turkey's innards, separate the drumsticks and thighs, and take out the bones from the thighs, leaving the skin intact. Remove the backbone from the breast and detach the wings.
Step 2
In a large pot, combine coarse salt, honey, whole peppercorns, halved lemons, two halved heads of garlic, a bunch of parsley, and a bunch of thyme. Pour in water and bring to a boil, then remove from heat and let cool. Submerge the legs and breast in the broth for 3 hours.
Step 3
Preheat the oven to 430°F. Remove the turkey from the marinade and pat it dry with paper towels. Brush it with melted butter, and season with salt and pepper.
Step 4
Beat the minced meat in a food processor together with the egg whites, cream, rosemary, salt, and pepper until smooth. Divide the mixture, placing it in the center of each thigh and in the flattened turkey breast, then carefully roll it up, wrap it in plastic wrap, and tie with string.
Step 5
Submerge the rolls in a wide saucepan with gently simmering water and cook for 35–45 minutes. Then remove them and unwrap the film. Place them on a baking sheet along with the shanks and bake in the oven at 355°F for 2 hours until golden brown.
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