Whole Roasted Turkey
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
40
Sourness
34
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
9070 g
Turkey (fresh)450 g
Sweet Butter1
Salt4 cloves
Garlic1 cup
Olive Oil1 cup
Chicken Stock1 cup
Pomegranate Juice1 cup
Pomegranate Seeds450 g
Foie Gras2 tbsps
Extra-Virgin Olive Oil2 medium
Onion (chopped)450 g
Pancetta (chopped)4 stalks
Celery (and leaves chopped)3 cups
Mushroom (sliced)1 tbsp
Parsley (chopped)1 tbsp
Sage (chopped)1 tbsp
Rosemary (chopped)Directions:
1
Watch how to make this recipe
2
Preheat oven to 350 degrees F
3
Remove neck, giblets and liver from turkey
4
Wash inside and out with cold water and pat dry
5
Mix 1/2 pound of butter with the chopped rosemary, salt and pepper
6
With your hands, carefully separate breast skin from the meat and spread rosemary butter in between
7
Rub turkey inside and outside with salt and black pepper
8
(If desired, stuff with mushroom stuffing) Place onion, carrots, celery, garlic, giblets, neck and liver on the bottom of your roasting pan
9
Place turkey on top of mixture
10
Rub turkey with 1 cup of olive oil and transfer to preheated oven
11
Roast for 45 minutes, then baste every 20 minutes
12
Add chicken stock as needed so that the vegetables don't burn
13
Roast between 15 and 20 minutes per pound until internal temperature is at least 165 and no more than 180 degrees F
14
In the thickest part of the thigh
15
Remove and let rest in warm place before serving
16
Add the pomegranate juice to the roasting pan and simmer for 10 minutes
17
Strain into small saucepan and with a ladle, remove excess fat and reduce until the sauce is slightly thickened
18
Place turkey on serving platter
19
Sprinkle with pomegranate seeds
20
Spoon tablespoons of sauce over turkey
21
Render foie gras or chicken liver in saute pan
22
Remove and pour rendered fat over bread
23
Dice and reserve
24
(If you use chicken liver instead or foie gras, add 4 tablespoons of butter)
25
Rinse dried porcini and soak in warm water
26
Drain and chop mushrooms, reserving liquid
27
Heat olive oil in saute pan over medium heat and add onions, celery and pancetta
28
Cook until vegetables become translucent
29
Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock
30
Cook over medium heat and reduce until almost dry
31
Set aside
32
Place foie gras or chicken liver and dried bread crumbs in a large bowl
33
Add herbs, beaten eggs and mushroom mixture
34
Sprinkle with salt and pepper
35
Mix until all ingredients are incorporated
36
Stuff turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F
37
Oven for 30 minutes)