Young turkey stuffed with dried fruit, sausage meat and fresh thyme
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 3 h 15 min |
| Total: | 3 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Turkey |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 10 lb. (4.5 kg) fresh young turkey
- ¾ cup (180 mL) sultana raisins
- ¾ cup (180 mL) dried apricots*, thinly sliced
- ¾ cup (180 mL) dried cranberries
- 4 Italian sausages, meat only
- 1 bunch of thyme, chopped
- 1 hot pepper, chopped
- Salt and pepper to taste
- 2/3 cup (170 mL) unsalted butter*, diced
- 2 onions, cut into eight, unpeeled
- 10 garlic cloves, unpeeled
- 5 Irresistibles bay leaves*
- 1 cup (250 mL) water
- 6 Tbsp. (100 mL) Irresistibles extra virgin olive oil*
Preparation
Preheat the oven to 400 °F (200 °C).
Remove the offal from the turkey cavity.
In a large bowl, mix the raisins, apricots, cranberries, sausage meat, thyme, and hot pepper. Season.
Stuff the turkey with this mixture.
In a roasting pan, place the stuffed turkey. Use your hands to lift the turkey skin and insert the diced butter between the skin and the meat.
In the roasting pan, place the onions, garlic cloves, bay leaves and pour in the water.
Pour the olive oil over the turkey and season generously.
Roast in the oven for about 30 minutes.
Continue cooking at 325 °F (170 °C) for about 2½ hours. Baste frequently with the cooking juices to prevent the bird from drying out.
Make sure the internal temperature of the stuffing registers 185 °F (85 °C) on a thermometer.
Serve with miniature corn and zucchini pan-fried in butter.
Suggestion
Occasion: Christimas Holidays
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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