Baked Turkey with Pistachios and Lemon
8 servings
180 minutes
The Christmas table has always been full of meat snacks, and mostly it was meat baked in a large piece, or boiled pork. It could be a pork ham, a neck, or a good piece of brisket. Turkey has advantages in this sense : boiled pork from it turns out to be quite lean, but at the same time this white meat reveals its taste perfectly in the presence of nuts, dried fruits and spices. Turkey with pistachios looks elegant and will decorate the table both as a hot dish and cold, as part of a meat plate.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Spread the pistachios in an even layer on a baking sheet and place in the oven for 7 minutes.
- Pistachios: 30 g
3
Remove the shells from the pistachios and chop them coarsely.
- Pistachios: 30 g
4
Remove the leaves from 3 sprigs of thyme and chop them.
- Thyme: 9 sprigs
5
Chop the onion into small cubes.
- Onion: 1 head
6
Melt half of the butter over medium heat. Sauté the onion until soft.
- Butter: 60 g
- Onion: 1 head
7
Add breadcrumbs, pistachios, lemon zest, 2 tablespoons of lemon juice, and half of the chopped thyme to the onion. Fry until the breadcrumbs turn golden.
- Breadcrumbs: 50 g
- Pistachios: 30 g
- Lemon zest: 5 g
- Lemon juice: 60 ml
- Thyme: 9 sprigs
8
Dry the turkey and place it skin side down on a board. Put the stuffing inside, roll the turkey into a roulade, and tie it with kitchen twine.
- Turkey breast: 2 kg
9
Line the baking dish with parchment paper. Place the remaining thyme sprigs at the bottom.
- Thyme: 9 sprigs
10
Place the turkey on top and brush it with the remaining butter. Season with salt and pepper. Bake the turkey for 2 hours at 160 degrees. Cover the cooked turkey with foil and let it rest for 10 minutes.
- Butter: 60 g
- Salt: to taste
- Ground black pepper: to taste
11
Remove the thread and slice the bird into circles.
12
Serve the turkey with the sauce that remained from roasting.
