Calories
448 kcal
Protein
68 g
Fat
15 g
Carbohydrates
10 g
First of all, before starting defrost turkey or let it come up to room temperature. Then rinse it and drain it with paper towels until it gets completely dry.
Mix sufficient amount of olive oil, sea salt and pepper for the bird. This sauce applies all over the turkey, be sure that you didn’t missed any cavity
Now heat your oven to maximum temperature. In a small sauce pan add some olive oil and chopped onion, roast it for 7-10 minutes. Next step is chopping of ground nutmeg, sage leaves and adding it to frying onion. Add some salt and pepper to taste. Roast couple minutes more. Then let it cool in a room temperature.
Use cooled onion sauce and stir it to pork mince, breadcrumbs. The best way to mix it is using your hands. Finally, roll it up in a ball.
Now we can fill in turkey with meat ball and some clementine with rosemary in the end. For convenience roll up skin it the neck area. Don’t over fill the turkey, because it will stretch cooking time. Minced meat leftovers use for decoration of the space around the bird. Place turkey on a baking sheet big enough to fit vegetables as well.
Chop sticks of celery and carrot in any way you like and arrange it under or around the turkey.
Cover baking sheet with foil and place it in a hot oven. It’s very important to turn down the temperature to 350F. Now let it bake. In addition, don’t forget that cooking time depends on weight of turkey. Every 15-20 minutes use hot juice from the baking sheet for rinsing turkey: it will keep bird from drying.
After half time of cooking take the foil out and let the turkey’s skin get crispy.
Bon Appetit!
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