Stuffed turkey is a real year-end classic. In addition, it is very easy to prepare.
Our butchers debone the turkey (except for the legs and wings). The turkey is then stuffed with a filling of 100% minced turkey, flavored with: fried chicken livers, raisins, red port, fried onions, cranberry, salt and pepper. (We do not use minced pork in this preparation!)
Our butchers use old-fashioned butcher`s cord to tie the turkey up instead of elastic nets. The string may remain around the fillet during cooking. (elastic nets may be very easy to use but difficult to remove after baking. Also, we don`t think the use of elastic cord is very healthy)
The stuffed turkey is delivered frozen. It is sufficient to put it in the fridge at least 36 hours in advance to be able to prepare it the next day. One hour before cooking you can leave it out of the fridge.
The turkeys are not yet very seasoned in terms of salt and pepper. You should season the turkey with plenty of salt and pepper before baking. Or after cutting and tasting, sprinkle with delicious sea salt and freshly ground pepper.
Preheat the oven to 220°C. Butter a baking dish well. Place the stuffed turkey in the baking dish, season well with pepper and salt and place in the oven for 30 minutes. Then reduce the oven temperature to 180°C, place a few knobs of butter on the turkey and return it to the oven for 90 minutes. Every half hour, sprinkle the turkey with the cooking liquid or put some fresh butter on it.
Make sure to reach a core temperature of at least 74°c.
For organizational reasons we cannot deviate from the contents of the filling nor from the proposed weights.
