Thanksgiving Turkey

Name: Thanksgiving Turkey
Prep time: 2 h
Total time: 8 h
Yield: 4 servings
Cuisine: Cuisine américaine,Cuisine française
Ingredients: 1 young turkey ready to cook (approximately 4.6 kg); 50 g of rasis bread; 5 tablespoons of milk; 15 g dehydrated mushrooms; 2 leeks; 2 carrots; 150 g celerave; 2 onions; 1 apple; 40 g smoked bacon; a few strands of parsley; 100 g butter; 150 g minced meat; 1 egg; 2 tablespoons of dried grapes; 40 g chopped almonds; 1 small box of corn (100 g); 1 /2 teaspoon(s) of oregano; 1 /2 teaspoon(s) of paprika; 6 slices of bacon; 80 cl of poultry bottom; salt; black pepper

Total time: 8 h
servings: 4 servings
Dish type: Main dish

Auto-translated · View original

Contains tree nutsContains glutenContains milkContains eggsContains sulphitesAlcohol-free

Prep

2 h

Total time

8 h

Ingredients

servings

1 1 young turkey ready to cook (approximately 4.6 kg)
50 g 50 g of rasis bread
5 5 tablespoons of milk
15 g 15 g dehydrated mushrooms
2 2 leeks
2 2 carrots
150 g 150 g celerave
2 2 onions
1 1 apple
40 g 40 g smoked bacon
a few strands of parsley
100 g 100 g butter
150 g 150 g minced meat
1 1 egg
2 2 tablespoons of dried grapes
40 g 40 g chopped almonds
1 1 small box of corn (100 g)
1 1 /2 teaspoon(s) of oregano
1 1 /2 teaspoon(s) of paprika
6 tranche 6 slices of bacon
80 cl 80 cl of poultry bottom
salt
black pepper

Adapt this recipe to your allergy

Select an allergen: the affected components will be highlighted with their replacement.

This recipe is broken down into 1 component (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Make the bread soften in the milk.
2
Rehydrate mushrooms in a little hot water.
3
Clean leeks, peel carrots, celery, onions and apple. Cut 1 carrot, 1 leek, 1 onion, 50 g celery, apple and bacon. Wash and chop parsley.
4
Heat 50 g of butter in a skillet and put the bacon to brown. Add the dice of vegetables and let simmer for 3 minutes.
5
Stir in apple dice and parsley. Cook for a few moments, salt, pepper and set aside.
6
Put the ground meat in a dish. Express the water from the bread, crumble and mix with the meat.
7
Try the mushrooms, chop them finely and mix them together with all other vegetables.
8
Stir in egg, raisins, almonds and corn. Season with oregano, paprika, salt and pepper. Mix well.
9
Salt and pepper the inside of the turkey. Stuff it, close the opening with cooking thread. Season the outside of the turkey with salt and pepper. Put it on your back and cover your chest with bacon.
10
Preheat oven to 220°C (th 7).
11
Cut the rest of the vegetables in dice.
12
Melt the remaining butter in a dish over heat, put the vegetables and meat over it. Sprinkle 40 cl of poultry bottom. Cover with a sheet of aluminium paper and cook in the bottom of the oven 3 h 30.
13
After 1 hour of cooking, pour the remaining poultry bottom.
14
After 2:30 a.m., remove the aluminium paper and allow the turkey to colour itself by watering it often to avoid drying.
15
Check the cooking by stinging the thigh: when a clear juice escapes, it is cooked.
16
Remove the turkey from the dish and keep it warm in the oven. Add 1 or 2 glasses of water to the cooking juice, deglaze the dish and filter the sauce. Start by detaching thighs. Then plant the knife vertically in the white to the bone, then horizontally. Detach the white and detail in slices.
17
Put on a dish and serve your Thanksgiving turkey with stuffing, vegetables and bacon.

Nutrition

calories: 650 kcal
fatContent: 35 g
fiberContent: 5 g
sugarContent: 10 g
sodiumContent: 680 mg
proteinContent: 50 g
cholesterolContent: 220 mg
carbohydrateContent: 32 g
saturatedFatContent: 18 g
unsaturatedFatContent: 17 g

Indicative values from the source, for the original recipe.

Source : recette-plus

Reviews

★★★★★

—

No ratings yet

Loading…

Comments

No comments yet. Be the first to share your thoughts!