- Oven roasted stuff turkey
Ingredients
Dry fruits for stuffing
- 100 grams Prunes
- 100 grams Apricot
- 50 grams Pistachio
- 1 kg Chicken means
- Salt to taste
- Pepper to taste
- Thyme for flavoring
For turkey marination
- 1 table spoon Dijon mustard
- 1 table spoon Hp sauce
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- whole turkey, giblets removed, washed and dried
- Extra-virgin olive oil, for drizzling
- Fresh thyme, for garnish
Method
- Mix the Dijon mustard, hp sauce smoked paprika, garlic powder, onion powder, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl.
- Sprinkle some of the spice rub inside the cavity of the turkey.
- Separate the skin from the breast meat with your fingers,
- Massage some of the rub onto the meat under the skin and then stuffed with chicken and dry fruits mix.
- Sprinkle the remaining rub on the turkey’s skin. Place the turkey on a sheet tray and cover silver foil. Refrigerate overnight or up to 24 hours so the flavors can immersed.
- Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper.
- Roast the turkey about 3 hours, 120 degrees. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.
- Cranberry Tart
For the Crust:
- 2 tblsp butter
- 1 tsp. pure vanilla extract
- 150 grams all-purpose flour
- 40 grams sugar
- 2 tsp. lemon zest
- 1 tsp salt
For the Filling:
- 1 no leaf gelatin
- 400 grams fresh cranberries
- 100 grms castor sugar
- 50grams orange marmalade
- 1 tsp. orange zest
- 100 grams cream
- Candied orange zest
Preparation of curst
- Mixed butter and vanilla in a bowl. Combine all-purpose flour, sugar, lemon zest, and salt in a mixing bowl. Mix until well combined.
- Roll out the crust dough and line the tart shell with the dough Refrigerate 2 hours.
- Preheat oven to 350°F. Bake crust until golden brown, 20 to 25 minutes. Cool completely.
- Make filling and assemble: Place 1/3 cup cold water in a bowl; sprinkle gelatin over top. Combine cranberries, sugar, marmalade, and orange zest in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture thickens slightly and cranberries have softened and some have burst, 8 to 9 minutes. Stir in gelatin mixture; cool 2 hours. Spread in crust. Cover and refrigerate until set, at least 2 hours.
Whisk cream with an electric mixer on medium speed until soft peaks form, Serve tart with whipped cream and orange zest, if desired.
Corporate Comm India(CCI Newswire)
