Receta Old Style Braised Whole Turkey

by Manny Montala

Old Style Braised Whole Turkey Turkey is not a bird native to Philippines unlike chickens and ducks which are readily available. Maybe I’ll try to substitute this recipe with those birds if ever i will have a chance to cook it because turkey are expensive even locally grown. This is an old recipe dating back in the Spanish era which you can try if you have a special occasion. To cook braised whole turkey; Debone the turkey and rub it inside out with butter, salt and pepper. Dredge with flour inside out. Prepare the stuffing: In a mixing bowl, combine ground pork, ham, raisins, olives, shallots, pork sausage, cheese and eggs. Mix well and season to taste. Add a little wine and bay leaves. Stuff the bird with this mixture and truss the bird. In a large pan or deep fryer, heat oil. Brown the whole turkey to a light golden color to seal the meat and its juices. Set aside. In another large pan, heat the stock. Lower the turkey into the simmering stock and bring to a boil, continuously braising until the bird is cooked for at least 1 or 1 1/2 hour. Do not let the stock dry up. Add more water or soup stock if it dries up. When cooked, put the turkey in a large serving tray. Keep it warm in an oven. Add remaining wine to the remaining stock and simmer. Serve as a sauce for the turkey.   How to Cook Old Style Braised Whole Turkey   Print Prep time Cook time Total time   Author: Manny Recipe type: Turkey Recipe Cuisine: Filipino Serves: 24 servings Ingredients 1 pc 8 kilo whole young turkey 2 tablespoons unsalted butter salt and pepper to taste 1 cup flour ½ kilo ground pork with fat 500 grams ham, coarsely chopped 3 tablespoons raisins soaked in wine or brandy ½ cup sliced green and black olives 100 grams shallots, chopped 500 grams pork sausage, cubed 50 grams cheese, grated 3 eggs 1 cup red wine or sherry 2 bay leaves 3 to 5 liters poultry stock Instructions How to cook Braised Whole Turkey: Debone the turkey and rub it inside out with butter, salt and pepper. Dredge with flour inside out. Prepare the stuffing: In a mixing bowl, combine ground pork, ham, raisins, olives, shallots, pork sausage, cheese and eggs. Mix well and season to taste. Add a little wine and bay leaves. Stuff the bird with this mixture and truss the bird. In a large pan or deep fryer, heat oil. Brown the whole turkey to a light golden color to seal the meat and its juices. Set aside. In another large pan, heat the stock. Lower the turkey into the simmering stock and bring to a boil, continuously braising until the bird is cooked for at least 1 or 1½ hour. Do not let the stock dry up. Add more water or soup stock if it dries up. When cooked, put the turkey in a large serving tray. Keep it warm in an oven. Add remaining wine to the remaining stock and simmer. Serve as a sauce for the turkey. 3.5.3208   Try Other Delicious Recipes:Chinese Barbecued Pork (Char Siu) Char Siu is one of the popular Chinese food and…Callos a la Madrileña Do you want to taste a Spanish version of callos?…Boneless Lechon Belly (Stuffed Roasted Pork Belly) This lechon belly is an oven roasted pork belly rolled…