Roast Turkey

Ingredients

Whole Turkey: 5 kg whole turkey with giblets Salt Olive oil Stuffing 300 g minced pork 100 g smoked bacon A spring of thyme A spring of rosemary 50 g mushrooms 50 g shallots 1/2 dl heavy cream 1 egg Salt and pepper

Preparation

1 Finely chop onions, herbs, and mushrooms. 2 Cut smoked bacon into small cubes. 3 Mix minced pork with herbs, onions, bacon, and mushrooms. Once evenly distributed, add cream, egg, salt, and pepper to the stuffing mixture. 4 Pat the turkey dry with paper towels, place it on its back on the tray, and sprinkle with flaky salt and olive oil. 5 Stuff the turkey with the prepared stuffing until completely filled. Use any excess stuffing to make meatballs and cook them on the tray alongside the turkey; they will later enhance the sauce. 6 Also add the giblets (excluding the liver) to the tray.

Cooking steps in Invoq oven

Preheat - 180°C - 1 minute

Insert product with the probe inserted into the middle of one breast.

CombiSpeed - 160°C – 70% fan speed - 20% humidity - Probe set at 35°C.

Note step: open door and baste the turkey

CombiSpeed - 160°C – 70% fan speed - 20% humidity - Probe set at 75°C.

Recommendation of tray

Imperial® tray 60 mm

Finishing

Roast the turkey until it reaches the recommended temperature. A 5 kg bird usually takes around 2.5 hours. Once done, remove the turkey from the oven and let it rest on the table for at least 15 minutes. Use this time to drain the juices from the tray and add them to the sauce for extra flavour.

Jens Bach Sørensen

Culinary Support

Roast Turkey

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