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Turkey Stuffed with Meats and Bacon
1 turkey of 3 kilos more or less. 8 slices of bacon. 100 grams of lard. 400 grams of lean pork. 100 grams of Serrano ham. 100 grams of foie gras. 1/2 lemon. 1 beaten egg. Salt. Pepper.
Mix all the well chopped ingredients.
Fill the turkey at the neck and at the bottom, where the guts are removed by sewing the two holes.
Put the turkey in an ovenproof dish, and cover it with a sheet of aluminum foil greased with butter. With this, it is done on the inside before browning it on the outside.
Roast it over medium heat for 1 and 1/2 hours, then remove the aluminum foil and roast it over a higher heat for an additional 1/2 hour, turning it several times and drizzling it with its juice.
When this is done, it is carved, and the filling is removed and placed in a serving dish, along with the carved turkey.
The fat is removed from the sauce and hot water and a splash of lemon juice are added. The bottom of the baking dish is scratched well, adding that to the sauce with which we will serve the turkey.
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