Baked Turkey
6 servings
180 minutes
Roasted turkey is an exquisite dish that combines Chinese traditions with European culinary techniques. Marinated meat is infused with the aromas of honey, lemon, garlic, and fresh herbs before being slow-cooked in the oven to a golden crust. The stuffing made of minced meat, cream, and rosemary adds tenderness and depth of flavor, making the texture juicy and airy. This dish is perfect for a festive table where it impresses guests with its rich taste and refined presentation. It pairs harmoniously with rice, roasted vegetables, and spicy sauces, creating an unforgettable gastronomic experience.
1
Gut the turkey, separate the drumsticks and thighs, remove the bones from the thighs, leaving the skin. Remove the backbone from the breast, separate the wings.
- Turkey: 4 kg
2
In a large pot, mix coarse salt, honey, peppercorns, halved lemons, two halved heads of garlic, a bunch of parsley and a bunch of thyme, pour in water and bring to a boil. Remove from heat and cool. Submerge the legs and breast in the broth for 3 hours.
- Coarse salt: 500 g
- Honey: 250 g
- Lemon: 4 pieces
- Garlic: 2.5 heads
- Black peppercorns: 1 tablespoon
- Parsley: 1 bunch
- Thyme: 1 bunch
- Turkey broth: 1.6 l
3
Preheat the oven to 220 degrees. Remove the turkey from the marinade and pat it dry with towels. Brush with melted butter, season with salt and pepper.
- Melted butter: 30 ml
- Salt: to taste
- Ground black pepper: to taste
4
Beat the minced meat in a food processor with egg whites, cream, rosemary, salt, and pepper until smooth. Divide it, place in the center of each thigh and in the spread-out turkey breast, then carefully roll it up, wrap in plastic wrap and tie with string.
- Ground turkey: 450 g
- Egg white: 2 pieces
- Cream 33%: 50 ml
- Rosemary: 10 g
5
Place the rolls in a wide saucepan with gently boiling water and cook for 35-45 minutes, then remove and unwrap the film. Place on a baking sheet with the shanks and bake for 2 hours in the oven at 180 degrees until golden brown.