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Baked turkey, Prescriptions, Any category, Any kitchen, Main dishes, Chinese cooking, Turkey dishes

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.

Fettuccini with creamy fish sauce

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .