Boned, Rolled And Tied Turkey With Todd Recipe – a delicious recipe with turkey, extra-virgin extra virgin olive oil, onion, garlic, fresh rosemary, rosemary sprigs. Easy to follow and perfect for any occasion.
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* Note: You can also substitute grnd turkey or possibly chicken for the grnd pork.
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For the Cranberry Compote: Place a large skillet over medium heat.
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When warm, add in oil.
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Add in onion and ginger, and cook for 1 minute.
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Stir in cranberries, orange juice, raisins, brandy, sugar, balsamic vinegar, maple syrup, and red-wine vinegar.
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Cook till syrupy and reduced by half, about 10 min.
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Add in cranberry juice, cinnamon stick, nutmeg, cayenne, and salt.
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Simmer till thickened, 12 to 15 min.
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Remove cinnamon stick, and set aside to cold.
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If you don't want to bone the turkey yourself, you can have a butcher do this.
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To bone turkey, place it on a work surface, breast-side down.
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Slice skin along backbone from neck to tail.
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Cut and pull flesh and skin away from carcass.
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Cut flesh from saber-shaped bone near wing, and remove bone.
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Sever ball-and-socket wing joints so which they are separated from carcass but still attached to skin.
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Continue cutting breast meat away from bone up to the ridge of the breastbone.
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Turn turkey around, and repeat on other side.
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Pull gently to separate breastbone and carcass flesh (save carcass for homemade turkey stock).
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Cut off wing tip and middle section, leaving largest wing bone; save for stock.
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Holding outside of wing bone, cut through tendons; scrape meat from bone.
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Pull out bone, using knife to free it.
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Holding inside end of leg bone, cut through tendons attaching the flesh to the bone.
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Use knife to scrape meat from bone, pushing it away from end of bone.
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Cut bone free of skin.
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Cut out any sinews still remaining on leg.
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Repeat on other side, then push leg and wing skin-side out.
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Butterfly breast so which meat completely covers skin.
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Cover with plastic wrap.
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Lightly lb.
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meat till even.
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Heat oven to 375 degrees.
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Place a large skillet over medium heat; when it is warm, add in 1 Tbsp.
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extra virgin olive oil.
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Add in onion, garlic, 1 Tbsp.
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minced rosemary, sage, and mustard.
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Cook, stirring occasionally, till onion is soft and translucent/soft but not brown, about 10 min.
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Transfer to a large bowl and set aside to cold.
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Add in the grnd turkey and pork, bread crumbs, Large eggs, cream, 1 1/2 tsp.
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salt, and 1/4 tsp.
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pepper to the bowl.
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Stir to combine.
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Lay turkey breast on a work surface, skin-side down, and season with 1 tsp.
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salt, 1/2 tsp.
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pepper, and remaining 2 Tbsp.
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minced rosemary.
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Place stuffing in the middle of the turkey.
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Roll turkey up to create a long tube; use toothpicks or possibly wooden skewers to hold in place.
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Tie every 2 inches with kitchen twine.
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Drizzle with remaining 2 Tbsp.
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extra virgin olive oil.
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Season with remaining tsp.
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salt and 1/2 tsp.
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pepper.
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Tuck rosemary branches along the top of the roll under the twine.
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Place on roasting rack over a large pan.
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Roast till an instant-read thermometer registers 150 degrees, 2 to 2 1/2 hrs.
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Remove from oven.
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Brush with maple syrup.
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Return to oven, and roast till an instant-read thermometer registers 160 to 165 degrees, about 20 min more.
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Remove from oven, and let rest for 10 min.
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Transfer to a cutting board, remove twine, and cut crosswise into 1/2- to 1-inch-thick slices.
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Place slices on a platter, and garnish with watercress.
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Serve with cranberry compote.
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This recipe yields 8 to 10 servings.
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.