Christmas Turkey with Sage and Onion Stuffing
Ingredients: Turkey crown, Deboned turkey legs, White onions, Butter, Oil · 180 min cook time · 500kcal · ~₩120,000
Ingredients
3kg Turkey crown, 2개 Deboned turkey legs, 2개 White onions, 30g Butter, 10ml Oil, 1묶음 Sage, 5g Black pepper, 2g Nutmeg, 1개 Clementine, 50g Golden apricots, 100ml Vincanto (or sherry/brandy), 200g Stale bread (wedged), 400g Sausage meat (freerange pork), 1묶음 Giblets, 2개 Carrots, 2개 Celery sticks, 2개 Red or white onions (for trivet), 2개 Clementines (for trivet), 10ml Olive oil, 10g Salt
Instructions
1. Roughly chop two white onions.
2. Place a pan on medium-high heat, add a knob of butter and a little oil.
3. Wash sage in warm water to release oils, then tear into the butter in the pan. Add black pepper and a little nutmeg.
4. Grate zest from one clementine into the pan.
5. Add chopped onions to the pan and cook until golden, sweet, and slightly caramelized.
6. Finely slice a handful of golden apricots and add to the onions.
7. After onions are caramelized, turn up the heat and add about 100ml of Vincanto (or sherry/brandy). Let it cook away.
8. Season the onion mixture. Turn off the heat.
9. Add 200g of wedged stale bread (breadcrumbs) to the mixture and mix well. Allow to cool completely.
10. Once cooled, add 400g of sausage meat and scrunch it all together with clean hands.
11. Prepare the trivet for the gravy: wash and roughly slice two carrots, chop two celery sticks, quarter two onions (red or white), and add a couple of clementines. Add giblets and herbs if desired.
12. Place the turkey crown on the trivet. Take half of the stuffing and put it at the neck side of the crown. Slip the neck skin over the stuffing and fold down to create a plump shape.
13. If desired, cut off the wings from the crown and add them to the trivet for gravy.
14. Prepare the deboned turkey legs: if there's a gap in the meat, use a knife to take some thicker meat and bend it over to even out the surface, creating a rectangle.
15. Take half of the remaining stuffing (for two legs) and spread it on one deboned leg. Roll it up like a sausage.
16. Secure the rolled leg with kitchen string, tying knots every 2cm. Repeat for the other leg.
17. Kiss the crown and rolled legs with a little olive oil and rub it in.
18. Season the turkey crown and legs with salt and pepper.
19. Place the crown and rolled legs in the oven at 180°C for about an hour and a half (for a 3kg crown, standard turkey cooking time is 35-40 minutes per kilo).
Source: Watch the original video