ROAST TURKEY WITH BACON AND PRUNES
Portions : 10-12 - Preparation : 30 minutes - Cooking time : 4 to 5 hours
Ingredients
- 8 to 10 kg (18 to 22 lb) Québec turkey
- 1 kg (2.2 lb) Québec ground veal
- 20 slices Québec bacon, coarsely chopped
- 2 large onions, chopped
- 45 ml (3 tbsp.) fat of your choice (butter, oil, Mycryo cocoa butter)
- 4 garlic cloves, chopped
- 5 thyme sprigs, leaves removed
- 3 ml (1/2 tsp.) nutmeg, ground
- 250 ml (1 cup) dry white wine
- 250 ml (1 cup) crushed chestnuts
- 500 ml (2 cups) prunes, coarsely chopped
- 75 ml (5 tbsp.) maple syrup
- 15 ml (1 tablespoon) salt
- 5 ml (1 tsp.) ground pepper
- 1 bunch parsley, leaves removed, chopped
- 75 ml (5 tbsp.) canola oil
- 1 l (4 cups) chicken broth
Preparation
- Preheat oven, rack in center, to 180° C (350° F).
- In a skillet, sauté onion in fat of your choice until browned. Add garlic, thyme and nutmeg and cook for a further 1 minute. Deglaze with white wine. Set aside in a bowl.
- In the same pan, brown and cook the bacon. When crisp, remove (without fat) and add to the onions in the bowl, along with the ground veal, crushed chestnuts and prunes, and mix well. Add maple syrup, salt, pepper and parsley.
- Stuff the turkey with the stuffing. Using a piece of kitchen string, close the turkey's opening and bind the bird so that both thighs are held together.
- Coat turkey with oil, salt and pepper.
- Place the turkey in a roasting pan, add the chicken stock to the bottom of the pan and cover with aluminum foil. Bake for 3 hours.
- Remove the foil and brush the turkey with the juices from the roasting pan (using a syringe to inject juices into the turkey).
- Continue cooking in the oven, uncovered, for 1 to 2 hours, depending on the size of the turkey.
- Use a thermometer to check the turkey's doneness. The internal temperature of the stuffing should reach 85° C (185° F).
- Remove the turkey from the oven and squeeze out the juices. Let stand for 10 minutes under aluminum foil.
