Whole festive turkey roulade with special stuffing
Festive deboned turkey meat layered with pork stuffing and rolled into turkey roulade
Servings 6people
Prep Time 50 minutesmins
Cook Time 2 hourshrs
Total Time 2 hourshrs50 minutesmins
Ingredients
3.5 - 4kgturkey
14 - 16rashersunsmoked bacon
50gbutter
10-12bay leaf
1tbspvegetable seasoning
salt, pepperto taste
STUFFING
250gground pork
2 - 3pork sausages
1onion
3-4tbspolive oil
3wholeapricots
3clovesgarlic
1/2leekgreen part
2tbspparsley
1tspthyme
1tspsage
freshly ground pepper
vegetable seasoning or salt
4 - 5tbspbeetroot or cranberry jam
Instructions
STUFFING - (prepare a day or two earlier)
In a large bowl, squeeze the meat from the sausages, discard the skin. Add pork mince.
Prepare apricots. You can mash them or dice them into small cubes.
Fry chopped leek and onion in olive oil for about 2-3 minutes. Allow it to cool slightly.
Now, add leek, onion, chopped garlic, apricots, and herbs to the meat. Add seasoning. Mix well! Cover and leave it in the refrigerator overnight.
STUFFING THE DEBONED TURKEY
Place the turkey meat on the working surface. If you haven't pounded the meat yet, do so now to flatten and even it out, preparing it for the stuffing layer. Season with salt and pepper.
Spread the stuffing over the turkey meat, lightly pressing it with a fork to a thickness of 1/2 cm. Spread it all over.
Now put the jam on one side, where the dark-leg meat is. Start rolling the meat from the legs towards the breast meat. As you roll the turkey, the breast meat will end up at the top of the roast.
Carefully roll the turkey and turn it to sit on the finishing edge.
If your roulade isn't holding a perfect shape or looks messy, place it on several large pieces of cling film, making sure to wrap it tightly, like a large sausage. e. Let it chill in the fridge for at least a couple of hours to absorb all the flavours and take on a well-shaped form, ready for dressing and roasting.
Cut the ordinary cord to 30 - 40cm; you'll need about 10 pieces. Carefully pass the cord under the turkey and tie it, repeating the process until the turkey is securely fastened. Trim any excess rope as needed. For the endings of the roulade, stretch the skin to overlap and secure it with a couple of cocktail sticks.
Cover the top of the roulade with bacon rashers. Secure bay leaves by gently tucking them under each bacon rasher. Finish with a small knob of butter.
BAKING
Place it on a large baking tray. Cover with foil and put it in a preheated oven at 220°C. Roast for 20 minutes, then lower the temperature to 170°C and continue roasting for an additional 1h 30 min covered with foil.
Then remove the turkey, remove the foil, increase the temperature to 220°C, and return it to the oven to brown the top for another 10 minutes.
When done, let it rest for about 30-45 minutes, then you can slice and serve.Tip: do not discard the oil and juices from baking; they will be used for the sauce
Serve warm as the main festive dish with roasted potatoes and various vegetables.
Notes
The total calorie count for the entire meal is approximately 4,200 calories. If the roulade is sliced into 16 equal portions, each slice would contribute approximately 263 calories. Please note that these values are approximate and can vary based on specific ingredients and preparation methods.