Turkey stuffed with risotto, morels and ice carrots

Ingredients

For 4 servings

• •3.5 kg 3.5 kg turkey label red
• •2 2 c to s grape seed oil
• •40 g 40 g dried morilla
• •400 g 400 g round rice
• •20 cl 20 cl vegetable broth
• •2 2 Shallots
• •0.5 0.5 yellow lemon
• •10 cl 10 cl dry white wine
• •2 2 c to s olive oil
• •1 1 strand parsley
• •400 g 400 g mini-carrot
• •1 1 c to s lemon juice
• •2 2 c to s maple syrup
• •1 1 c to s grape seed oil
• •1 pincée 1 pinch of salt

Method

1. 1.Prepare the stuffing: Soak the dried morillas in warm water for 1 hour. Cover with a plate to keep them in the water. Drain them and store 20 cl of soaking water. Peel and chop shallots. Finely spell parsley. Cut the lemon into small pieces. Preheat the oven to 160°C.
2. 2.In a hopper, sauté chopped shallots and morels with olive oil. Add the rice and stir well. Deglaze with white wine without stopping stirring until liquid evaporation. Pour the vegetable broth and morilla water gradually, salt and pepper. Cook for 20 min over low heat. Out of the heat, add and mix the lemon and chiseled parsley.
3. 3.Stuff the turkey with this preparation.
4. 4.Close the cavity carefully with a toothpick, cross and seal the thighs.
5. 5.Put the turkey in a hollow dish. Salt and pepper. Water oil. Bake and cook for 20 min. Turn the turkey on the other side, water and cook again 20 min. Put it on your back, water and bake for 20 minutes. Cook for about 2 hours and water frequently with the juice during cooking.
6. 6.Meanwhile, prepare toppings: peel the mini-carrots. In a hopper, cook them with oil, salt flower and maple syrup. Add 2 tablespoons of water and lemon juice, Let cook until liquid evaporates.
7. 7.Suggestion for accompaniment: braised sucrines and trevisos.