1 12-14 lb turkey
3 tbsp olive oil
1 medium onion coarsely chopped
3 medium cloves of garlic finely chopped
3 tbsp chopped rosemary leaves plus 3 large sprigs of rosemary
1 tbsp chopped sage leaves
1 tbsp dijon mustard
1 lb ground turkey
1 lb ground pork
1 cup of dry bread crumbs
3 large eggs
1 cup heavy cream
3 1/2 tsp coarse salt
1 3/4 tsp freshly ground pepper
1/4 cup maple syrup
First you need to bone the turkey. Now Martha did this in about 6 minutes on her show. (Of course the small army of assistants probably did it for her) My wife took about an hour so plan ahead for it. To bone the bird, slice skin along the backbone from neck to tail. Cut and pull flesh and skin away from the carcass. Cut flesh from saber shaped bone near the wing and remove the bone. Sever ball and socket joints so that they are separated from carcass but still attached to the skin. Continue cutting breast meat away from bone until reaching the ridge of breastbone. Now turn the turkey around and repeat the process on the other side. Pull gently to separate breastbone and carcass flesh. Cut off wing tip and middle section, leaving the largest wing bone. Holding outside of wing bone, cut through the tendons and scrape meat from bone. Pull out the bone, using knife to free it. Holding inside end of leg bone, cut through tendons attaching the flesh to the bone. Use knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin inside out. Butterfly the breast so that meat completely covers sking. Cover with plastic wrap and lightly pound the meat until even.
Heat oven to 375 degrees.
Place a large skillet over medium heat, when it is hot, add 1 tbsp olive oil. Add onion, garlic, 1 tbsp chopped rosemary, sage and mustard. Cook, stirring occasionally, until soft and translucent but not brown. About 10 mins. Transfer mixture to a large bowl and set aside to cool. Add the ground turkey and pork, bread crumbs, eggs, cream, 1 1/2 tsp salt and 1/4 tsp pepper. Stir to combine.
Lay the turkey breast on a work surface and season with 1 tsp salt, 1/2 tsp pepper and remaining 2 tbsps chopped rosemary. Place the stuffing in the middle of the turkey. Roll the turkey up over the stuffing so that it forms a long tube. Use tooth picks to hold it in place. Now tie every two inches or so with kitchen twine. Drizzle remaining two tbsp of olive oil over the turkey. Season with remaining tsp of salt and 1/2 tsp pepper. Tuck rosemary branches along top of roll under the twine. Place on rack over a large baking sheet. Now roast it until an instant read thermometer registers 150 degrees, 2 to 2 1/2 hours. Remove from oven and brush with maple syrup. (This step is optional we didn't use maple syrup.) Return to oven and continue roasting until the thermometer reads 160-165 degrees, usually another half hour. Just keep an eye on it. When done, remove it from the oven and let it rest for 10 minutes. Transfer to a cutting board, remove the twine and cut cross wise into slices about 1 inch thick. Place the slices on a platter and serve with plenty of cranberry sauce or gravy as you like it...enjoy, I know we did....
Next week I'll post the recipe for our other turkey which I brined and roasted...until then I remain...
Smilin' Paul Villa U.S. Senate 2004
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family