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Ingredientes
- 1 x turkey - (12 to 14 lbs)
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 med onion coarsely minced
- 3 med garlic cloves chopped
- 3 Tbsp. minced fresh rosemary
- 3 lrg fresh rosemary sprigs
- 1 Tbsp. minced fresh sage
- 1 Tbsp. Dijon mustard
- 1 lb grnd turkey
- 1 lb grnd pork see * Note
- 1 c. dry bread crumbs
- 3 lrg Large eggs
- 1 c. heavy cream
- 3 1/2 tsp salt
- 1 3/4 tsp freshly-grnd black pepper
- 1/4 c. maple syrup Watercress for garnish
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 med red onion finely minced
- 1 piece peeled ginger - (1" long) finely minced
- 2 c. fresh cranberries
- 1/2 c. freshly-squeezed orange juice
- 1/4 c. golden brown raisins
- 1/4 c. brandy
- 2 Tbsp. light-brown sugar - (packed)
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. pure maple syrup
- 1 Tbsp. red-wine vinegar
- 2 c. cranberry juice
- 1 x cinnamon stick
- 1/2 tsp freshly-grated nutmeg
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
Direcciones
- * Note: You can also substitute grnd turkey or possibly chicken for the grnd pork.
- For the Cranberry Compote: Place a large skillet over medium heat. When warm, add in oil. Add in onion and ginger, and cook for 1 minute. Stir in cranberries, orange juice, raisins, brandy, sugar, balsamic vinegar, maple syrup, and red-wine vinegar. Cook till syrupy and reduced by half, about 10 min. Add in cranberry juice, cinnamon stick, nutmeg, cayenne, and salt. Simmer till thickened, 12 to 15 min. Remove cinnamon stick, and set aside to cold.
- If you don't want to bone the turkey yourself, you can have a butcher do this. To bone turkey, place it on a work surface, breast-side down. Slice skin along backbone from neck to tail. Cut and pull flesh and skin away from carcass. Cut flesh from saber-shaped bone near wing, and remove bone. Sever ball-and-socket wing joints so which they are separated from carcass but still attached to skin. Continue cutting breast meat away from bone up to the ridge of the breastbone. Turn turkey around, and repeat on other side.
- Pull gently to separate breastbone and carcass flesh (save carcass for homemade turkey stock). Cut off wing tip and middle section, leaving largest wing bone; save for stock. Holding outside of wing bone, cut through tendons; scrape meat from bone. Pull out bone, using knife to free it. Holding inside end of leg bone, cut through tendons attaching the flesh to the bone. Use knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin-side out. Butterfly breast so which meat completely covers skin. Cover with plastic wrap. Lightly lb. meat till even.
- Heat oven to 375 degrees. Place a large skillet over medium heat; when it is warm, add in 1 Tbsp. extra virgin olive oil. Add in onion, garlic, 1 Tbsp. minced rosemary, sage, and mustard. Cook, stirring occasionally, till onion is soft and translucent/soft but not brown, about 10 min. Transfer to a large bowl and set aside to cold. Add in the grnd turkey and pork, bread crumbs, Large eggs, cream, 1 1/2 tsp. salt, and 1/4 tsp. pepper to the bowl. Stir to combine.
- Lay turkey breast on a work surface, skin-side down, and season with 1 tsp. salt, 1/2 tsp. pepper, and remaining 2 Tbsp. minced rosemary. Place stuffing in the middle of the turkey. Roll turkey up to create a long tube; use toothpicks or possibly wooden skewers to hold in place. Tie every 2 inches with kitchen twine. Drizzle with remaining 2 Tbsp. extra virgin olive oil. Season with remaining tsp. salt and 1/2 tsp. pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan.
- Roast till an instant-read thermometer registers 150 degrees, 2 to 2 1/2 hrs. Remove from oven. Brush with maple syrup. Return to oven, and roast till an instant-read thermometer registers 160 to 165 degrees, about 20 min more.
- Remove from oven, and let rest for 10 min. Transfer to a cutting board, remove twine, and cut crosswise into 1/2- to 1-inch-thick slices. Place slices on a platter, and garnish with watercress. Serve with cranberry compote.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 8 servings | |
| Calories 602 | |
| Calories from Fat 316 | 52% |
| Total Fat 35.42g | 44% |
| Saturated Fat 11.85g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 1612mg | 67% |
| Potassium 627mg | 18% |
| Total Carbs 31.52g | 8% |
| Dietary Fiber 3.2g | 11% |
| Sugars 16.22g | 11% |
| Protein 35.56g | 57% |
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