Ingredients portion 6
Turkey 4kg
Coarse salt 500 g
Honey 250 g
Lemon 4 pieces
Laurel leaf 2 pieces
Garlic 2.5 heads
Salt to taste
Ground black pepper to taste
Black pepper 1 tablespoon
Parsley 1 bundle
Thyme 1 bundle
Melted butter 30ml
Turkey stuffing 450g
Egg white 2 pieces
33% cream 50 ml
Rosemary 10 g
Turkey broth 1.6 l
Cooking instructions 3 hours + 3 hours
1 Gut the turkey, separate the shins and thighs, remove the bones from the thighs, leaving the skin on. Remove the backbone from the breast and separate the wings.
2 In a large saucepan, mix coarse salt, honey, pepper, lemons cut in half, two garlic cloves cut in half, a bunch of parsley and a bunch of thyme, pour over the water and bring to the boil, remove from the heat and cool. Immerse the legs and breast in the stock for 3 hours.
3 Preheat the oven to 220 degrees. Remove the turkey from the marinade and pat it dry with towels. Brush with ghee and season with salt and pepper.
4 Whisk the stuffing in the food processor together with the egg whites, cream, rosemary, salt and pepper until smooth. Divide, place in the centre of each thigh and into the flattened turkey breast, then gently roll up, wrap in clingfilm and tie with string.
5 Immerse the rolls in a wide saucepan of slightly boiling water and cook for 35-45 minutes, then remove and uncover. Place on a baking tray with the shanks and bake for 2 hours in the oven at 180 degrees until golden brown.
Recipe tip As a side dish, you can serve the cabbage with the cumin and bacon, adding some fresh chilli peppers and frozen green peas to the cabbage at the very end.
