Receta Boned, Rolled And Tied Turkey With Todd

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Raciónes: 8

Ingredientes

Cost per serving $1.87 view details

Direcciones

  1. * Note: You can also substitute grnd turkey or possibly chicken for the grnd pork.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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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