Stuffed Turkey
Main Dishes • French
Description
Stuffed Turkey
Ingredients
- Turkey 5 lbs
- Salt to taste
- Ground Cinnamon 1 teaspoon
- Clarified Butter 1 tablespoon
- Spices 1 teaspoon
- Pitted Wild Apricots 8 pieces
- Lemon 1 piece
- Orange bitters 0 fl oz
- Shallot 4 heads
- Bacon 0 oz
- Chicken Liver 4 pieces
- Sourdough Bread 4 slices
- Chocolate eggs 2 pieces
- Mango 1 piece
- Fresh Mint 1 bunch
Step-by-Step Guide
Step 1
Marinate the prunes in the liqueur. Peel and finely chop the shallots. Cut the bacon and fry it. Whisk the eggs and soak the bread in them. Peel the mango and slice it into rounds. Finely chop the mint. Mix all the components together.
Step 2
Wash the turkey, pat it dry, and place it on its back. Carefully spoon the filling into the incision in the belly, trying not to press too hard. Close the opening and secure it with toothpicks. If necessary, wrap the legs crosswise and gently tie the ends together. Firmly attach the turkey legs and wings to the body and tie the ends of the string together. Rub the turkey well with spices, then brush it with a small amount of vegetable or butter.
Step 3
In a skillet, heat the clarified butter. Roast the turkey in a preheated oven at 220°C (428°F) for about 15 minutes. Turn it onto its back and cook for another 30 minutes, basting it occasionally with the juices.
Step 4
Before serving, cut the turkey into 4 pieces.
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