This recipe is ideal for your guests this Christmas season. The various ways of preparing a turkey rely heavily on the creativity of the chef, the turkey is always delicious, the most common recipes to prepare baked, include stuffed based on other meats, fruits and spices, as the meat of turkey particularly is usually a little dry and the flavor is barely noticeable, because it is necessary to prepare in advance, marinate, let macerate one day in advance. Stuffing the turkey with dried fruit is a delicious choice and combination of the routes with meat and wine are insurmountable.
Ingredients
1 boneless Turkey about 4 kg | |
50 gr of Pine Nuts | |
200 gr of Apricots | |
100 gr of Raisins | |
150 gr pitted Prunes | |
100 gr peeled and chopped Nuts | |
400 gr of Onions cut into brunoise | |
2 Apples | |
400 gr sliced Carrots | |
300 gr of Potatoes cut into slices | |
1 head of Garlic crushed | |
1 Bay Leaf | |
1 sprig Thyme | |
2 glasses of Brandy | |
1 glass of White Wine | |
2 cups Chicken Broth | |
½ cup Oil | |
Salt | |
Pepper |
Utensils
Knife |
Cutting board |
Ovenproof dish |
Cooking pot |
Wick |
Long Needle |
Preparation
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Place the night before the turkey in an ovenproof dish with a glass of brandy and bring to the refrigerator to marinate.
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After that time, cut brunoise onions, and apples into medium dice with a knife.
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In a saucepan, place ½ cup oil and saute the onions until golden brown.
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Add the apples and nuts and cook over medium heat for 5 minutes.
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Add a glass of brandy and cook for 5 minutes to evaporate alcohol.
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Open the turkey and fill with the stewed dried fruit and brandy and seal the opening with wick and a long needle.
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Season the turkey and add the herbs, garlic, chicken broth and wine.
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Bake at 350 degrees for 1 hour and a half while bathing with its own liquid.
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Meanwhile, blanch the potatoes and carrots and add to the turkey 30 minutes before end of cooking.