Portions : 8
Preparation time: 20 minutes
Cooking time: about 4 hours
INGREDIENTS
- 1 leek, thinly sliced
- 60 ml (4 tablespoons) olive oil
- 2 garlic cloves, chopped
- 125 ml (1/2 cup) 35% cream
- 125 ml (1/2 cup) bacon, chopped and cooked crisp
- 1 chicken bouillon cube
- 30 ml (2 tbsp.) tourtière spices
- 15 ml (1 tbsp) ginger powder
- 500 g (17 oz) Québec pork, ground
- 500 ml (2 cups) Grelot potatoes
- 1 turkey
- salt and pepper to taste
PREPARATION
- Preheat oven, rack in center, to 160°C (325°F).
- In a hot skillet with a little fat, sauté the leek in a little oil for 2 minutes.
- Add garlic, cream, bacon, bouillon cube, tourtière spices and ginger and remove from heat.
- In a bowl containing the ground meat, stir in the prepared mixture. Add whole, raw potatoes.
- Fill the turkey with the mixture.
- Place the turkey in an ovenproof dish, brush with olive oil and sprinkle the skin with salt. Bake for 3 hours 30 minutes to 4 hours. Depending on the size and weight of the turkey, the cooking time may vary, but the internal temperature of the thigh should be 82°F.
- To give the turkey a nice color at the end of cooking, increase the oven temperature. Basting the turkey from time to time extends cooking time, sometimes by more than an hour.
