This original turkey will be a hit at your celebration; the combination of braided Serrano ham will add the perfect salty flavor with the delicious filling that has a sweet touch. You won't be able to wait to try it.
2 cups white onion, in pieces for marinade and chopped for filling
10 cloves garlic, chopped
1/2 cups butter, melted for marinade and in cubes for gravy
1/2 cups orange juice
1 pinch pepper
50 slices serrano ham, to braid the turkey
1 cup leek, cut into small cubes
1 cup celery, cut into cubes
1 cup green apple, chopped into small cubes
1 cup red apple, chopped into small cubes
1/2 kilos ground beef
1/2 kilos ground pork
1 cup raisins
1/2 cups dried cranberries
1 pinch cinnamon powder
5 leaves bay
3 sprigs rosemary, for the marinade and filling
1 turkey, 6 to 8 kg
1 pinch salt
1 cup red wine
3 sprigs thyme, for the filling and for the gravy
1 cup beef broth
1 cup tomato, cut into small cubes
Preparation
30 mins
4h 40 mins
Low
Preheat the oven to 200° C.
Squeeze orange juice.
Marinade:
Blend 1/2 onion, 3 garlic cloves, 2 cups of rosé wine, ½ sprig of rosemary, 1 sprig of thyme, butter, and pepper. Strain to avoid clogging the syringe when injecting the turkey.
Inject and baste the turkey with a brush.
Braid the Serrano ham on the turkey, interlacing the strips one by one until completely covered and set aside.
Filling:
Cut onion, garlic, leek, celery, green, and red apple into small cubes.
Heat a small pot with oil; sauté onion, garlic, celery, leek, red and green apple.
Add raisins, hazelnuts, almonds, and continue sautéing for 5 minutes. Add cranberries; season with cinnamon, salt, bay leaf, rosemary, and ground pepper.
Add red wine and boil for 5 more minutes.
Once the filling is cooked, stuff the turkey.
Wrap the turkey with aluminum foil to prevent it from burning and bake for 4 hours.
Uncover the turkey with aluminum foil, inject and baste so it doesn't dry out.
Bake for 40 more minutes until fully cooked.
Once the turkey is cooked, reserve it on a tray and set aside the cooking juices.
Gravy:
Heat a small pot, sauté thyme, onion, garlic, and tomatoes with butter. Cook for 5 minutes. Add red wine, beef broth, and let it reduce by half. Reserve and blend.
Season the gravy and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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