December 27, 2013

Roast turkey stuffed with clementines and rosemary

Okay both Thanksgiving and Christmas are over, but turkey can be eaten anytime after all - and I feel this precious recipe should be written down and shared before it gets lost. A big thanks to our friend Hendrik (once a cook at Berlin's famous Adlon Hotel!) for preparing this incredibly moist and tasty turkey for our Thanksgiving feast last month. The recipe may be inspired from Jamie's Christmas turkey, Jamie himself can't possibly have achieved a better result!

Ingredients for the marinade
1 cup of salt
2 cups of cranberry juice
1 ground nutmeg
Peel and juice of 1 orange
1 teaspoon of ground pepper
4 tablespoons of olive oil

The day before, place the turkey in a plastic bag. Fill in the marinade, squeeze the air out of the bag and store in a cool place overnight.

Ingredients for the stuffing
Some clementines, cut into halves 

Preheat the oven at 180°C.
Wash the turkey to remove the rest of the marinade and dry it well.
Massage the turkey with olive oil, and season with salt (possibly mixed with paprika powder) and pepper.
Place in the oven and roast for 30-35 minutes per kg of turkey (ours was 8.8 kg and was in for a little more than 4.5 hours).
Regularly collect the out coming liquids with a spoon and pour back over the turkey.
For the last half hour, chop some rosemary and sage, mix it with some olive oil and brush the turkey with this preparation.
Insert a meat thermometer in the biggest part of the breast. When the thermometer indicates 72°C, remove the turkey from the oven. Cover with foil and let rest for at least 30 minutes.
Cut out the breasts and put the legs back into the oven for another 10 minutes per kg of turkey (whole).

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