Stuffed Turkey
calories: high
category: meat
cost: high
difficulty: high
preparation time: 300
Ingredients
Turkey 4 kilos
Celery 2/3 stalks
Carrots 4 Onions
Extra virgin olive oil 5 tablespoons
Parsley as required
Chestnuts optional 5 or 6
Butter 50 gr.
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Celery 2/3 stalks
Carrots 4 Onions
Extra virgin olive oil 5 tablespoons
Parsley as required
Chestnuts optional 5 or 6
Butter 50 gr.
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Now let's talk turkey.
Get a butterball turkey (I don't know what it is called in Italian). It should cook 20 minutes a pound so its 50 minutes a kilo I guess. Rub the turkey outside and inside with garlic and salt. Dawna taught me something nice last year I am going to try it this year myself. Put celery carrots and onion cut in half in the bottom of the pan so the turkey actually sits on them and not on the pan. it keeps the turkey from burning on the bottom and then adds flavor to the gravy at the end.
Stuffing: Toast some slices of white bread and break it into little pieces. I don't know how many as it depends on the size of the turkey. Sauté in oil onions, garlic, celery and the sliced turkey liver. Add it all to the bread along with salt, pepper, parsley optional but chestnuts would be great.
Mould together and knead with your hands so that it is only soft enough to stick together slightly, as the juices while cooking also help. Stuff the cavity of the turkey and also the neck has space for stuffing.
Stitch it up with thread and put it into the oven with a cotton cloth over the top of the turkey Melt some butter and put it over the cloth. Keep on basting keep the cloth wet. Only uncover the last 45 minutes, in this way the turkey will not be dry.
While the turkey is in the oven, make a little broth out of the neck and the gizzard (this is for your gravy). After the turkey is cooked and put onto a platter, use some of the dripping to make your gravy.
Gravy
In a pan put flour and butter and salt and pepper, slowly add broth and dripping. Mix and serve over the turkey.
Now it is at least 4 hours later and everyone is dying to eat, because they have been smelling it cooking for all that time, happy turkey, are you celebrating thanksgiving? Great, invite all your friends and family and enjoy yourselves! The Chef's tips The main thing is to keep the bird moist basting often turkeys are inclined to dry out. We recommend you should drink a full-bodied red wine such as the Sangiovese Curiosity Some say that when the Pilgrim Fathers offered the Red Indians a feast, they called all fowl turkeys, but history tells us that wild turkeys did actually exist at the time.
Get a butterball turkey (I don't know what it is called in Italian). It should cook 20 minutes a pound so its 50 minutes a kilo I guess. Rub the turkey outside and inside with garlic and salt. Dawna taught me something nice last year I am going to try it this year myself. Put celery carrots and onion cut in half in the bottom of the pan so the turkey actually sits on them and not on the pan. it keeps the turkey from burning on the bottom and then adds flavor to the gravy at the end.
Stuffing: Toast some slices of white bread and break it into little pieces. I don't know how many as it depends on the size of the turkey. Sauté in oil onions, garlic, celery and the sliced turkey liver. Add it all to the bread along with salt, pepper, parsley optional but chestnuts would be great.
Mould together and knead with your hands so that it is only soft enough to stick together slightly, as the juices while cooking also help. Stuff the cavity of the turkey and also the neck has space for stuffing.
Stitch it up with thread and put it into the oven with a cotton cloth over the top of the turkey Melt some butter and put it over the cloth. Keep on basting keep the cloth wet. Only uncover the last 45 minutes, in this way the turkey will not be dry.
While the turkey is in the oven, make a little broth out of the neck and the gizzard (this is for your gravy). After the turkey is cooked and put onto a platter, use some of the dripping to make your gravy.
Gravy
In a pan put flour and butter and salt and pepper, slowly add broth and dripping. Mix and serve over the turkey.
Now it is at least 4 hours later and everyone is dying to eat, because they have been smelling it cooking for all that time, happy turkey, are you celebrating thanksgiving? Great, invite all your friends and family and enjoy yourselves!
