Roast turkey with traditional
stuffing INGREDIENTS: turkey or turkey hen, which is more delicate
STUFFING: 100
grams butter, 150 grams
turkey liver or other poultry
liver or calf liver, 1 small roll soaked in water, 3-4 tbsps
breadcrumbs, 3 eggs, salt, dash of pepper, nutmeg, dash of sugar, 50
grams raisins, about 150 grams butter or margarine for the roasting,
aluminium foil to wrap the bird if need be.
INSTRUCTIONS: Turkey should become tender before roasting, especially
if the bird is bought fresh. To this end, after cleaning (but without
rinsing) refrigerate it on the coldest shelf for at least one day.To
prepare turkey, first remove tough tendons from the legs. It's easier
to do it if the talons are not cut off. Cut the skin at the knees and
insert sharp narrow knife under the skin. Cut along the tendons till
you can remove them. Clean turkey, cut off wing ends and neck, knead
the bird on the board and rub it thoroughly with salt inside and
outside. Leave it for at least 2 hours in a narrow bowl. To do the
stuffing, mix butter with yolks (adding one by one), finely chopped
liver, soaked roll (dried a bit), salt, pepper, nutmeg and some sugar.
The stuffing should taste slightly sweet. Next, add whipped whites,
breadcrumbs and raisins and mix carefully to combine. Put the stuffing
into crop and the inside of bird. Sew up holes, tie legs with string.
You can also wrap bird with aluminium foil greased with butter or oil.
Place bird in big roasting pan greased generously, put bits of butter
on top, pour some water and put into preheated oven. First, roast in
high temperature to brown the meat, then reduce heat. From time to
time, baste with gravy and add water every 15-20 min. It's good to put
a small saucepan filled with water into oven, which prevents meat from
drying up. Turkey is ready, when a fork inserted into the leg comes out
easily. Leave to cool a bit, then carve: first the crop with stuffing
(slices about 1 cm thick), then legs and wings, finally the breast and
the rest of the trunk. Place on a platter and sprinkle with gravy,
keeping the rest of the gravy in a gravy boat. Serve with French fries,
potato croquettes, cranberries, red cabbage salad or fried apple slices.