CURATED FLAVOUR

CRAFTED TO BE SHARED

WHOLE TURKEY

INGREDIENTS:

For the turkey:

1 whole Prims turkey
200g butter
40g Murray River Salt
25g La Drogheria pepper
20g fresh thyme (Greca Botanica)
zest of 1 orange
20g chives

For the stuffing:

200g beef mince
2 apples
the turkey giblets
15 prunes
60g Panceta Palcarsa bacon
40g almonds
90g pine nuts
10 boiled chestnuts
juice and zest of 1 orange
4 slices stale bread
80g Bio Orto olive oil
30g Murray River Salt
20g La Drogheria pepper
30g cognac

INSTRUCTIONS:

For the turkey:

Let the butter come to room temperature and mix it with the remaining ingredients. Carefully rub the turkey all over, making sure the mixture spreads evenly.

For the stuffing:

In a pot, heat the olive oil and begin browning the minced beef along with the chopped giblets and bacon. Add the cognac. Meanwhile, place the bread cut into small pieces on a tray and toast it in the oven. Next, into the meat mixture, add the chopped prunes, pine nuts, almonds, chestnuts, one finely chopped apple, and the toasted bread. Season with salt and pepper, then mix everything together. Fill the turkey with the stuffing and place it in a preheated oven at 220°C for 30 minutes. Lower the temperature to 170°C and roast for 3 hours. Remove the tray from the oven, discard the foil, increase the temperature to 200°C, return the turkey to the oven, and baste regularly with the pan juices for 35 minutes, until the skin is well browned and glossy. Let the turkey rest for 30 minutes at room temperature. This resting period allows the roast to reabsorb its juices gradually as the temperature drops, ensuring the meat stays tender and moist. (If you carve the turkey immediately while it’s still very hot, the juices will be lost, and the meat will become dry and fibrous.) Finally, carve and serve the turkey.