5. Roast Turkey, sage and apple stuffing, graving by Chef Abhishek Basu - Executive Chef, The Park, Delhi
Ingredients:
- Whole Turkey (1, approximately 4 kg)
- Carrots (200 gram)
- Celery (200 gram)
- Leeks (200 gram)
- Onions (200 gram)
- Refined Flour (50 gram)
- Thyme sprigs (25 gram)
- Crushed black Peppercorn (10 gram)
- Salt (to taste)
- Water (200 ml)
For the stuffing:
- Chicken leg minced (300 gram)
- Fresh Bread Crumbs (150 gram)
- Eggs (3)
- Grated nutmeg (3 gram)
- Peeled, whole pistachio (80 gram)
- Peeled, small dices of apple (60 gram)
- Sage (5 gram)
- Finely chopped onion (100 gram)
- Peeled and chopped garlic (15 gram)
- Crushed black peppercorn (5 gram)
- Salt: to taste
Method:
- Marinate turkey with salt, crushed black pepper, thyme sprigs and olive oil and leave overnight.
- Roughly cut carrots, celery, leeks and onions and place in a roasting tray. Place the turkey on the bed of vegetables.
- To prepare the stuffing mix together chicken mince, fresh bread crumbs, egg, grated nutmeg, peeled pistachio, peeled small dices of apples, torn sage leaves, sweated chopped onion and garlic, salt and crushed black pepper.
- Stuff the neck cavity of the turkey with the stuffing and tie it with thread to close the cavity.
- Heat the oven to 220-250 degree Celsius and place the turkey in the oven for roasting.
- Once the turkey gets an even golden brown colour remove the tray from the oven, add some water in the tray and cover it tightly with aluminium foil and place it back in the oven to roast for about one and a half hours to two hours depending on the size of the turkey. Check the internal temperature of the turkey with a thermometer to see if it has reached 75 degree Celsius.
- After the turkey is removed from the tray, add flour to the tray and add water and strain out the liquid into a pan. Bring it to a boil and serve the gravy along with the roast turkey.
