Monday, 29 December 2014

Under the Skin Stuffed Turkey

Three months earlier i thought it was ridiculous to see Christmas products at my local grocer. I obviously underestimated how quickly the festive season has arrived!

Christmas was at my place this year and with a head count of twenty i knew preparation was key. I decided to cook dishes that was tried and tested but at the last minute was tasked with roasting the turkey.

There is a roast chicken recipe which i love cooking. It is stuffed under the chicken skin with ricotta, thyme, salt and lemon rind. I decided to follow this style for the turkey and despite it missing the ricotta, it was still delicious.

I would highly recommend when cooking the turkey to place the stuffing under the skin. Not only does it keep the meat succulent but it crisps the skin and strengthens the flavour of the herbs in to the turkey.

stuffed turkey in the backyard for christmas

Items You Need:

- 2 cups of bread crumbs
- 1 potato, peeled, boiled and mashed
- A pinch of chopped parsley
- 1 whole white onion, diced
- 1 lemon- rind grated
- 1 egg, whisked
- 1 turkey (mine was 8kgs)!
- four seeded pepper- grounded
- 1 tablespoon salt

What's Next?

1. Preheat the oven to 200 degrees C. Before placing turkey in to the oven reduce to 180

2. Pat the turkey with a paper towel to absorb any excess moisture from the skin. This will ensure it crisps. Rub with salt and pepper

3. In a bowl, combine the crumbs, egg, mashed potato, parsley, onion and lemon rind. Use your hands to mix in well and add water where needed to ensure all the ingredients have binded.

4. Seperate the skin from the turkey with your fingers and place the stuffing underneath between the skin and meat. Be sure to use your hands to massage the stuffing till it has great coverage.

5. Once completed, place in a large baking tray and add half a cup of water around the turkey. Loosely add foil on top of the turkey and place in the oven for 5 hours.

1 comment:

  1. Your chicken looks mouthwatering Jaclyn...I hope to try it soon!

    ReplyDelete