ROAST TURKEY
INGREDIENTS
Stuffing 2 brown onions, finely diced 3 tbsp olive oil 2 garlic cloves, crushed ½ bunch sage, finely chopped 500 g sausage meat 100 g chestnuts or almonds or hazelnuts, roughly chopped Turkey glaze ¼ bunch thyme ¼ bunch sage 4 garlic cloves, crushed 1 orange, zested 1 / 3 cup soy sauce, salt reduced 1 / 3 cup sherry vinegar or red wine vinegar
Cooking programme Induction, Fan Plus and Combi steam
4 kg turkey
Brine 6 litres water 2 oranges, quartered 500 ml apple juice (optional) 100 g salt
Miele accessories Extra-large oven dish
Serves 10-15
1 cinnamon stick 1 tsp cardamom 1 tsp peppercorns 1 tsp whole cloves 1 tsp juniper berries 2 star anise 1 tsp allspice berries ½ cup brown sugar 30 g piece of ginger 2 tbsp maple syrup
Preparation time 2 hours, plus 2 days in the refrigerator
Cooking time Up to 3 hours
METHOD
Turkey 1. Remove the legs and keep aside. Remove the backbone along with the ribcage. This will leave you with the two turkey breasts on the crown and two individual turkey marylands. 2. Remove the wings from the turkey crown. The wings and backbone can be used for a gravy. 3. Debone the turkey legs and remove the bone like tendons. Place the legs skin side up and beat with a meat hammer to flatten out and to give you a rectangular piece of meat. 4. Place all the brine ingredients into a large container or bucket and place the turkey crown and legs into the brine. Place in the refrigerator to brine for a minimum of 12 hours, no longer than 36 hours. 5. Remove the turkey from the brine and place onto a cake rack, with the cake rack on a tray. Place back into the refrigerator to dry age for up to 2 days. 6. Place both turkey legs, skin side down onto a chopping board with the long edge facing you. Using your hands place the stuffing along the long edge of the turkey leg, whilst trying to press the stuffing into a sausage shape. 7. Carefully roll the leg together to enclose the stuffing and give you a uniformed roll of meat. Tie the roll together with some kitchen twine and set aside. Repeat with the other leg. 8. Place the turkey glaze ingredients into a medium sized saucepan and cook on medium heat, induction setting 6, until the glaze thickens and coats the back of a spoon, approximately 5-10 minutes. 9. To cook the turkey, create a user programme:
Stage 1: Combi Mode + Fan Plus + 225°C + 15 minutes + 70% moisture Stage 2: Combi Mode + Fan Plus + 200°C + 15 minutes + 35% moisture Stage 3: Combi Mode + Fan Plus + 180°C + Core temp 60°C + 10% moisture
10. Place the turkey into an extra-large oven dish, and place on shelf position 2 insert the food probe into one of the turkey breasts. Set a minute minder for 20 minutes. Once the minute minder has sounded, remove the turkey and generously baste with the glaze. Place back into the oven and set another minute minder for 20 minutes, and once again remove the turkey and generously apply the glaze. Return to the oven and roast until the core temperature has been reached. Stuffing 1. Preheat a frying pan on medium heat, induction setting 6. Add the onion, olive oil and a pinch of salt and slowly cook the onions until nicely caramelised. Add the garlic and cook until aromatic, and stir through the sage. Remove from the heat and allow to cool. 2. In a bowl, mix together the sausage meat, nuts and the cooked onion mixture.
To serve 1. Once cooked, allow the turkey to rest for at least 30 minutes before carving and serving with the gravy.
For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 16. For this recipe and more, visit mieleexperience.co.nz
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