Roast turkey is a favorite Christmas tradition and this Roast Turkey with Fruit and Nuts Stuffing, has the stuffing roasted inside for extra flavor! It’s perfect.
Author: Nectaria
Servings: 8 people
INGREDIENTS
For the turkey
1 turkey (3.5 kg.)
100 gr./ 3.52 oz. butter, room temperature
50 gr./ 1.76 oz. olive oil
zest and juice from 1 lemon
3 garlic gloves, minced
1 teaspoon pepper
1 tablespoon salt
For the stuffing
3 tablespoons olive oil
3 tablespoons butter
300 gr./ 10.58 oz. beef mince
200 gr./ 7.05 oz. button mushrooms, sliced
100 gr./ 3.52 oz. smoked bacon, chopped
200 gr. / 7.05 oz. peeled boiled chestnuts, crumbled
5 dried apricots, chopped
5 dried figs, chopped
5 dried plums, chopped
1 granny smith apple cored, peeled, and chopped
80 gr. / 2.82 oz. dried cranberries or raisins
80 gr./ 2.82 oz. dried unsalted mixed nuts
100 gr./ 3.52 oz. pine nuts
½ cup brandy
1 teaspoon black pepper
1 chicken cube bouillon dissolved in one cup of water
For roast and braised the turkey
2 pears peeled, cored, and cut in quarters
2 granny smith apples, peeled, cored, and cut in quarters
2 oranges peeled and sliced
2 mandarins peeled and sliced
½ lemon peeled and sliced
1 cup dry white wine
¼ cup brandy
½ cup fresh mandarin juice
½ cup fresh orange juice
1 large onion, sliced
1 tablespoon dried thyme
½ tablespoon dried rosemary
1 teaspoon black pepper
For the gravy
2 cups of broth (juice) from the pan
1 ½ tablespoons corn starch dissolved in 4 tablespoons of water
INSTRUCTIONS
Take the turkey out of the refrigerator and leave it out to come to room temperature, about 1 hour prior to preparing and cooking. Rinse turkey inside and out with cold water and pat dry.
To make the stuffing
Heat olive oil and butter in a large pot or deep skillet over medium high heat. Add onion and cook for 5 minutes or until light golden and softened.
Turn heat up to high and add bacon and beef. Cook stirring for 3-4 minutes until the meat is browned all over.
Add brandy. Bring to a simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Gradually add all the remaining ingredients of stuffing. Bring to the boil, reduce to a medium heat and cover with a lid. Cook for about 20-30 minutes stirring occasionally, until you have a rich, thick stuffing and all liquid is absorbed. Set aside to cool while you are preparing the turkey.
**The stuffing may be prepared 1 day ahead and refrigerated overnight. It must come to room temperature before stuffing the turkey.
To prepare the turkey
Preheat the oven to 220℃/430℉.
In a mixing bowl, add the softened butter, olive oil, lemon zest, lemon juice, garlic, salt and pepper. Stir to combine.
Remove the inner packet of giblets from the cavity and set aside.
Place the bird in a large roasting tray, breast side up.
Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-garlic butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird.
To stuff the turkey
Loosely fill small (neck) cavity with stuffing. Fold neck skin under body. Loosely fill large body cavity with stuffing. Cover the stuffing with a small piece of parchment paper.
Add all the ingredients for roasting and braising the turkey in the pan holding the bird. Roast the turkey in a hot oven for 20 minutes. Take the tray out of the oven; baste the bird with the pan juices using a large spoon or basting brush.
Lower the setting to 180°C/ 355℉ and cook for about 2 1⁄2 hours or until a needle thermometer inserted in the fattest part of the breast, just above the wing joint, reads 155°F to 160°F / 68°C to 71°C. Baste the turkey with pan juices every 20 to 30 minutes.
Parchment paper and foil may be placed over the turkey during the last half of roasting time to avoid over browning.
Remove from oven, place on platter, and allow the turkey to stand for 30 minutes before carving.
To make the gravy
Strain the broth from roasting pan and press the fruits and vegetables in the strainer with the back of a spoon. Pour the broth into a large measuring cup and place in the refrigerator or freezer. After 30 minutes, the fat will separate and the fat will begin to harden. This makes it easier to skim off the extra fat .
Transfer 2 cup of the broth to a small saucepan and boil in medium high heat. When the broth starts to boil, pour in the dissolved cornstarch. When gravy starts to become thick, take off the stove.
Serve the turkey with crispy roasted potatoes, as side dish, or with homemade creamy mashed potatoes or with any side dish of your choice.