Stuffed Turkey

Hello Dear Friends,

This year, I prepared a delicious stuffed turkey recipe for you at Pakmaya's Star of the Kitchen. When applied step by step with tricks, the result is really great.

One of the most important tricks is the aromatic butter we have prepared for the under and over skin. When we do this application, the skin will be crispy, and the tasteless breast will remain more juicy.

It should not be forgotten that even those who do not like turkey will love the addition of orange, lemon and onion. In this way, we will give the turkey a pleasant aroma and also keep it moist.

Lastly, remember that as in my recipe, it first deep-fries the skin and then cooks it at low heat for a long time, making it cotton-like. Before portioning the turkey that comes out of the oven, you should definitely rest it at room temperature. In other words, when your guests start to arrive, you can take the turkey out of the oven and you can easily prepare your service in the kitchen while they are busy with your starters.

You can watch the video here.

Note: The cooking time of the turkey will vary according to its weight, oven and hardness of the meat. Those who are trying it for the first time should get a meat thermometer. The internal temperature of the turkey cooked without stuffing in my recipe should be 70 degrees at the end of the cooking time. If it has not reached that temperature yet, the cooking time should be extended gradually (for example, every 10 minutes) and the internal temperature should be measured with a thermometer. Thus, you will not be faced with any surprises.

Love…

Ingredients for Stuffed Turkey Recipe

• 1 medium whole turkey (5-5,5 kg)

For coating:

• 4-5 tablespoons of butter
• 1 sprigs of rosemary
• 1 sprigs of fresh thyme
• 1 bay leaf
• Black pepper
• salt
• 1 cloves of garlic

For inside:

• 1 lemon
• 1 orange
• 1 medium onion
• 1 carrot
• 1-2 stalks of celery

For the Gravy Sauce:

• 2 spoonful butter
• 2 tablespoons of flour
• Cooked turkey broth (enough)

For the chestnut stuffed rice:

• 2 cups of rice
• 1 cup boiled whole or broken chestnuts
• 3 spoonful butter
• 1 medium onion
• 2 tablespoons of currants
• 2 tablespoon of pine nuts
• 1 tea spoon black pepper
• 3 cup of hot water
• 1 teaspoon of cinnamon
• 1/4 teaspoon allspice
• salt
• black pepper

Turkey Making: 

1. Wash the turkey, dry it thoroughly with a napkin and transfer it to the tray. Mix butter and spices in a deep bowl.
2. Spread the oil mixed with the spices for the coating on the outside and under the skin of the turkey with your hands.
3. Cut half a lemon, an orange and an onion coarsely and place them in the turkey with 2-3 cloves of garlic.
4. Wash the carrot, onion and optionally the celery stalk and cut into large cubes. Add a little oil, pepper and salt to it and mix it.
5. Spread the mixture you prepared on the tray. Put the turkey you tied on it and put the rosemary and thyme stems between the threads and put them in the oven.
6. Cook the turkey in a preheated 220 degree oven for 5-6 minutes to make it crispy on the outside. Then reduce the temperature of the oven to 130 degrees and bake for 1 hour and 45 minutes.

Making Pilaf: 

1. Soak the rice in warm water for 30 minutes, rinse and drain.
2. Chop the onions and put them in the pot. Add butter and a little salt and fry the onions until they turn pink.
3. Add the pine nuts, currants and washed and drained rice to the roasted onions and fry for 2 more minutes.
4. Add cinnamon, allspice, salt and other spices and fry for 2 more minutes.
5. Add 3 cups of hot water and mix. When the rice absorbs its water, turn off the heat and let it steep for 10 minutes.
6. Serve with the turkey from the oven.

Making Gravy Sauce: 

1. Fry the flour and butter until lightly browned.
2. Add turkey water to the flour that has a smell and mix it until it gets a sauce consistency.
3. Serve with your portioned turkey and rice.