Ingredients 1 turkey, about 4 kg 1 tbsp olive oil Salt Pepper 100 gr butter 2 sprig thyme Zest of 1/2 orange 2 tbsp chives ΓΙΑ ΤΗ ΓΕΜΙΣΗ 50 gr butter 200 gr mixed ground meat 1 large onion, finely chopped 30 ml cognac 5 dried prunes 5 chestnuts, boiled 5 dried apricots 1 apple 2 tbsp walnuts, coarsely chopped 1 tbsp toasted pine nuts Juice and zest of 1/2 orange 1 cup stale bread, cubed Salt Freshly ground pepper Equipment Frying pan TAGS TURKEY TURKEY MAIN COURSES CHRISTMAS GREEK TRADITIONAL FOODS Ingredients 1 turkey, about 4 kg 1 tbsp olive oil Salt Pepper 100 gr butter 2 sprig thyme Zest of 1/2 orange 2 tbsp chives ΓΙΑ ΤΗ ΓΕΜΙΣΗ 50 gr butter 200 gr mixed ground meat 1 large onion, finely chopped 30 ml cognac 5 dried prunes 5 chestnuts, boiled 5 dried apricots 1 apple 2 tbsp walnuts, coarsely chopped 1 tbsp toasted pine nuts Juice and zest of 1/2 orange 1 cup stale bread, cubed Salt Freshly ground pepper Video Instructions Prepare the turkey stuffing. In a bowl, mix the softened butter with salt, pepper, finely chopped thyme, orange zest and a little chives. Mix well to form a butter paste and set aside. Pat the turkey dry inside and out with paper towels. Remove as much excess fat as possible from the cavity by hand. Using your fingers carefully, loosen the skin from the breast to create a pocket. Place all of the butter paste under the skin and gently massage so it spreads evenly. Pull the neck skin upward and secure it with a toothpick or sew it closed so the top is sealed. Season the cavity with salt and pepper and fill with the stuffing using a spoon. Seal the opening with half an orange. Tie or sew the turkey so the legs and wings are close to the body. This helps it keep its shape during roasting and retain its juices and moisture. Rub a little olive oil over the outside of the turkey. Season with salt and pepper. Place it in a roasting pan breast side up, ideally on a rack. Roast in a well preheated oven at 220°C (428°F) using top and bottom heat, on the lowest rack, for 40 minutes until browned. Lower the temperature to 160°C (320°F) and continue roasting for about 2 1/2 hours. To prevent drying and burning, baste regularly with the pan juices, about every 20 minutes. If the skin begins to darken too much, cover loosely with parchment paper and aluminum foil. If using a meat thermometer, insert it into the thigh away from the bone. When it reaches 74°C (165°F), the turkey is ready. Remove from the oven and cover with aluminum foil for 20 minutes so the juices can redistribute, as they rise to the surface during roasting. Tilt the pan and remove as much fat as possible with a spoon. The remaining juices are full of flavor and make an excellent base for gravy. Serve the turkey whole, accompanied by gravy in a sauceboat. Tips Ask your butcher to remove the neck and wing tips if you plan to make homemade stock for the turkey gravy. If the turkey is frozen, it must be properly thawed in the refrigerator for two full days. After refrigeration, let the turkey sit at room temperature for 45 minutes. Remember that it should go straight into the oven. When roasting at high heat, the skin and meat seal quickly, creating a protective layer that allows the meat juices to transfer heat inward so the turkey cooks evenly. To check doneness, insert a skewer into the thigh. – If the juices run pale pink, it needs more cooking. – If they run clear, it is ready. TAGS TURKEY TURKEY MAIN COURSES CHRISTMAS GREEK TRADITIONAL FOODS
