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1
With a sharp knife, separate legs from the rest of turkey and cut off backbone.
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2
Reserve breast for roasting.
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3
Preheat oven to 350 degrees F.
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4
Debone turkey legs.
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5
Remove silver skin and all tendons.
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6
With skin side down, cover with plastic wrap and pound out evenly.
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7
Season inside with salt and pepper.
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8
Add 8 ounces of mushroom stuffing evenly across middle section.
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9
Roll into a tight cylinder.
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10
Tie with butcher's string and close ends with skewers.
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11
Season outside with salt and pepper.
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12
Heat a roasting pan and add olive oil.
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13
Sear meat until golden brown.
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14
Remove legs from roasting pan.
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15
Add carrots, celery, onion and rosemary and cook until brown.
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16
Deglaze with chicken stock.
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17
Bring to a boil and add turkey legs.
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18
Slowly braise the legs in the oven for about 2 hours until internal temperature is 130 degrees F.
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19
Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees F.
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20
Remove legs and set aside on a platter.
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21
Cover with foil until ready to slice.
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22
Add 2 cups of pomegranate juice to the braising liquid.
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23
Simmer for 10 minutes then puree the sauce through a food mill.
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24
Carrots, onions and celery will thicken the sauce.
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25
Season with salt and pepper, to taste.
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26
Let sit for about 30 minutes and with a small ladle, remove excess fat.
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27
Remove string and skewers.
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28
Slice into half-inch portions and serve with sauce.
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29
Render foie gras or chicken liver in saute pan.
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30
Remove and pour rendered fat over bread.
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31
Dice and reserve.
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32
(If you use chicken liver instead or foie gras, add 4 tablespoons of butter).
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33
Rinse dried porcini and soak in warm water.
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34
Drain and chop mushrooms, reserving liquid.
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35
Heat olive oil in saute pan over medium heat and add onions, celery and pancetta.
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36
Cook until vegetables become translucent.
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37
Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock.
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38
Cook over medium heat and reduce until almost dry.
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39
Set aside.
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40
Place foie gras or chicken liver and dried bread crumbs in a large bowl.
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41
Add herbs, beaten eggs and mushroom mixture.
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42
Sprinkle with salt and pepper.
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43
Mix until all ingredients are incorporated.
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44
Fill legs of turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes).
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45
Mix butter, rosemary, salt and pepper, to taste until nice and smooth.
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46
With your hands, carefully separate turkey skin from the breast meat.
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47
Spread rosemary butter evenly between skin and meat.
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48
Season turkey breast with salt and pepper and rub with olive oil.
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49
Place in roasting pan with a rack.
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50
If your oven is large enough, you can roast the turkey breast in the same oven while you braise the stuffed legs, which I prefer, because the steam from the braising liquid keeps the stuffing moist.
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51
Roast until internal temperature is 165 degrees F. Baste every 15 minutes with the pan drippings.
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52
When breast is done, cover with foil and let rest in a warm place until you are ready to carve.
