Stuffed Turkey
This delicious Thanksgiving Turkey has a traditional stuffing. The aromatic stuffing infuses the bird with flavour upon roasting and is ideal for home cooks who don’t want to carve out the bird. The perfect centrepiece for a carefree Thanksgiving dinner.
Stuffed Turkey nutritional values
Energy 477.59 kJ / 112.80 kcal, Fat 1.25 g (of which saturates 0.28 g), carbohydrates 2.04 g (of which sugars 0.87 g), Proteins 23.09 g, salt (g) 2.21 g
Stuffed Turkey ingredients
Caringa Light Bronze turkey, coarsely chopped dried fruit (plums, apricots, pears, apples), minced turkey, garlic, shallots, parsley, curry, salt and pepper.
Step by step
Preparation
Place the turkey in the freezer immediately upon receipt. Two days before you want to eat the turkey, you can put the turkey in the refrigerator so that it can thaw gently in 48 hours. After thawing, you should not refreeze the turkey. Prepare your the turkey within 4 days after thawing.
Step 1
Preheat the oven to 200 ° C. Use some paper towel to pat the turkey dry inside and out.
Step 2
Coat the turkey thoroughly with softened butter. Then rub the Thanksgiving Turkey with salt and pepper.
Step 3
Place the turkey on the roasting pan or wire rack. Now remove the black plastic protective sleeve from the thermometer and stick the thermometer between the leg and chest of the turkey.
It is important to place it right so you can correctly read the temperature. The thermometer will stay in place while the turkey is cooking.
Step 4
Slide the turkey into the roasting pan or on the wire rack above the baking tray in the oven. After 20 minutes, reduce the temperature to 120 ° C. You can speed this up by leaving the oven door ajar for 5 minutes.
Step 5
Cook the turkey for 2,5-3 hours. Check the core temperature at least every hour. During the cooking process, regularly brush the turkey with the drippings that collect in the baking tray. If the turkey is browning too quickly, cover it with aluminium foil.
Step 6
After 2 - 3 hours, your turkey should be close to the ideal core temperature of 70 ° C. Check the thermometer and use a skewer to pierce the meat. If the juice runs clear, then your turkey is cooked. Is your turkey not quite up to temperature? Then cover it with aluminum foil to prevent it from becoming too dry. Now stay in the near your oven and keep checking the temperature. When it hits the right temperature and the juices run clear then your turkey is ready!
Step 7
Almost finished! Remove the turkey from the oven and cover it loosely with aluminum foil. Let the turkey rest outside of the oven for another 15 minutes.
Step 8
Carve the turkey at the table. You can easily cut the lean breast fillet, juicy legs and wings with a sharp knife. Enjoy and happy holidays!
