My Favourite Turkey Recipe

Portuguese Roast Turkey

Yield: 10 Servings

Ingredients

1 (10-lb) recent turkey
2 lb coarse (kosher) salt
1/4 lb unsalted butter
3 tb olive oil
2 lg garlic cloves peeled and minced
1 lb french or Italian bread
1/2 ts salt
1/2 ts freshly flooring black pepper
3 half c hen stock
2 lg egg yolks

Instructions

REMOVE THE GIBLETS from the turkey for any other use. Fill the neck and body cavities of the turkey with coarse salt, then rub the outside neatly far and wide with salt. Place the turkey and last coarse salt in a big deep kettle, adding sufficient cold water to simply cover the bird. Set in a groovy spot for 3 to 4 hours.

TO PREPARE THE STUFFING: Put the butter and olive oil in a big heavy saute pan, or higher yet, a kettle, and position it over moderate heat. When the butter is melted, add the garlic and prepare dinner for 3-5 minutes until limp. Meanwhile, tear the bread into small chunks. Add the bread and the high quality salt and pepper and toss well. Pour in the hen stock and beat onerous with a wood spoon until the mixture is paste like. Turn the heat to its lowest point, cover the kettle and steam 15-to-20 mins till the bread absorbs all the liquid. Add the egg yolks to the stuffing mixture and beat hard till smooth. Remove from the heat and reserve. Preheat oven to 400F. Drain the turkey and rinse several instances in cool water so that each one strains of salt are gone. Place the bird on the counter with the neck cavity facing you. With your hands, start operating the outside free from the breast. Proceed gently, taking care to not tear the skin. It's sluggish going at first, but while you start to free the skin, the task goes quickly. Loosen it all the method down the chicken to inside approximately 1 inch of the tail end, down both sides. With your hands, push the stuffing bit by bit a ways down underneath the surface and continue, packing it in lightly, till the breast is covered with a few 1-inch layer. Next fill the neck cavity, skewer the neck pores and skin flat in opposition to the again to enclose, and truss the bird. Place the turkey breast-side up in a large shallow roasting pan and not using a rack and roast exposed for approximately 2 half of hours. Do not baste. When the chicken is richly browned and a leg moves easily within the hip joint, eliminate from the oven. Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and stay warm. Remove trussing string and skewers and serve directly on a warmed platter.