| |
|
| |
|
What You Need:
(To Serve: 8 to 10)
|
|
|
TURKEY
3 medium-sized garlic cloves, coarsely chopped
3 tablespoons salt
Freshly ground black pepper
3 tablespoons olive oil
1 tablespoon malt vinegar
An 8- to 9-pound turkey
STUFFING
½ pound unsliced homemade-type white bread, trimmed of all crusts and torn into ½-inch pieces (about 4 cups)
1 cup chicken stock, fresh or canned
4 tablespoons butter
½ cup blanched almonds, coarsely chopped
2 tablespoons vegetable oil
1 cup finely chopped onions
1 pound lean boneless pork, ground
¾ pound lean boneless cooked ham, cut into ½-inch cubes (about 3 cups)
2 tablespoons pale dry sherry
1 teaspoon finely crumbled bay leaf
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 tablespoons butter (1 quarter-pound stick), melted
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
|
TURKEY:
|
1. With a mortar and pestle or in a small bowl with the back of a spoon, mash the garlic, 3 tablespoons of salt and a few grindings of pepper to a smooth paste.
|
2. Stir in the olive oil and the vinegar. Pat the turkey completely dry, inside and out, with paper towels.
|
3. With a pastry brush or your fingers, spread the garlic mixture all over the cavity and skin of the bird.
|
4. Cover with foil or plastic wrap and marinate in the refrigerator for at least 8 hours and as long as 24 hours.
|
|
STUFFING:
|
1. Preheat the oven to 450°. To prepare the stuffing, drop the bread pieces into a deep bowl and pour in the chicken stock, turning the pieces about with a spoon to coat them evenly. Set the bread aside to soak.
|
2. In a heavy 10-to 12-inch skillet, melt the 4 tablespoons of butter over moderate heat. When the foam begins to subside, add the almonds and, stirring frequently, cook for 2 or 3 minutes, until they are golden. With a slotted spoon, transfer the almonds to the bowl with the bread.
|
3. Add the vegetable oil to the skillet and, when it is hot, drop in the on-ions. Stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown. Add the ground pork and, mashing the meat with the back of the spoon to break up any lumps, cook until all traces of pink disappear.
|
4. With a rubber spatula, scrape the entire contents of the skillet into the bread mixture. Add the ham, sherry, bay leaf, salt and pepper, and toss the ingredients together gently but thoroughly.
|
5. Fill the cavity of the turkey with the stuffing, and close the opening by lacing it with skewers and cord or sewing it with a large needle and heavy white thread. Fasten the neck skin to the back of the turkey with a skewer, and truss the bird securely.
|
6. Place the turkey on its side on a rack set in a large, shallow roasting pan and brush the surface with 2 tablespoons of the melted butter. Roast uncovered in the middle of the oven for 10 minutes, turn the bird to its other side, brush it with 2 more tablespoons of melted butter, and roast for 10minutes longer.
|
7. Lower the heat to 325°, and turn and baste the bird again. Continue roasting for 1½ hours, turning the turkey every 30 minutes and basting it frequently with the remaining melted butter and the liquids that accumulate in the pan.
|
8. Then place the turkey breast side up on the rack, baste, and roast it for about 30 minutes more. To test for doneness, pierce the thigh of the bird with the tip of a small, sharp knife. The juice that trickles out should be pale yellow, but if it is tinged with pink, roast the turkey for another 5 to 10 minutes.
|
9. Transfer the turkey to a heated platter, remove the strings and skewers and, for easier carving, let it rest for 10 to 15 minutes.
|
|
|
|
|
|
|
