In some countries, turkey is an obligatory attribute of the Christmas table. Its preparation is a real art that requires a lot of time and effort, but thanks to this dish, the table will seem richer and more festive.
It is necessary
-
- turkey or young turkey - 3 kg;
- chestnuts - 200 g;
- prunes - 150 g;
- boiled sausage - 150 g;
- bacon - 150 g;
- garlic;
- nutmeg;
- Bay leaf;
- rosemary;
- juniper berries;
- salt;
- pepper;
- truffle - 1 pc.;
- brandy;
- dry white wine;
- butter - 2 tablespoons;
- vegetable oil - 3 tbsp;
- bouillon.
Instructions
Step 1
Pour the chestnuts with cold water, add salt, bay leaves and a few juniper berries. Leave it on for 30-40 minutes. Then put on fire and cook for 30 minutes. Drain in a colander to dry the glass water and chestnuts.
Step 2
Pour prunes with warm water and leave.
Step 3
If you have a whole turkey, gut it. Set the liver and stomach aside; you can add them to the filling. Singe the bird over a fire to remove any remaining feathers and fluff. You can also remove bones if you wish.
Step 4
Prepare the filling. To do this, put vegetable oil on the bottom of a large frying pan, add the chestnuts, peeled and finely chopped prunes and fry for 10-15 minutes over low heat.
Step 5
Place the boiled sausage, chestnuts, prunes, and bacon slices in a large saucepan. Add salt, pepper and nutmeg. Pour the resulting mixture with brandy (take the amount at your discretion). Mix everything thoroughly to get a homogeneous mixture.
Step 6
Now start the turkey with the resulting mass, put a small truffle in the middle and sew with thick white threads. Do not stuff the turkey too tightly, or the meat will not soak and it will be dry and tough. Place a few slices of bacon on top and refrigerate for 2-3 hours.
Step 7
After that, rub the turkey thoroughly with a mixture of salt and pepper and place in a deep frying pan. Add vegetable oil, rosemary, bay leaf, and garlic.
Step 8
Place the turkey in an oven preheated to 180 degrees for 2-3 hours. Cooking time depends on the size of the carcass. Sprinkle wine and broth on it occasionally during cooking. Raise the oven temperature to the maximum 15 minutes before the meal is ready. To check if the meat is cooked, carefully prick the carcass with a sharp knife. It should give off clear juice.
Step 9
Serve the turkey on a wide platter without cutting the poultry.
