Stuffed turkey is quite an impressive dish that is a holiday classic, such as at Christmas. You can prepare the entire stuffed turkey on the Big Green Egg one day in advance. This is an ideal solution if you’d rather spend more time on Christmas Day with your family. Dead set on preparing the turkey straight away? Be sure to ignite the EGG a little earlier so that it can heat up properly.
For the turkey
- 1 turkey of 2½kg
- 1 fresh truffle
- 5 thin rashers of bacon
For the stuffing
- 100g yellow chanterelles
- 2 banana shallots
- 2 cloves of garlic
- 2 sprigs of thyme
- 2 sprigs of rosemary
- ½tbs vegetable oil
- 5g lemon zest
- 50g panko (Japanese breadcrumbs)
- 1 egg
- 300g minced pork
PREPARATION IN ADVANCE
- First, make the stuffing: Wash the chanterelles and dab them dry with a clean tea towel. Halve those that are larger. Peel and slice the shallots and 1 clove of garlic. Remove the thyme leaves and rosemary needles from one sprig of each and chop finely.
- Heat the oil in a frying pan on the stove. Add the chanterelles, shallots and finely chopped garlic and herbs and fry for a few minutes until soft. Transfer into a bowl, allow to cool somewhat and then allow to cool completely in the fridge.
- Meanwhile, remove the turkey from the fridge and carefully run a spoon between the breast fillets and the skin so that the skin comes loose. Shave the truffle into thin slices and place between the meat and the skin.
- Knead the cooled chanterelle mixture with the lemon zest, panko, the egg and salt and pepper to taste, into the mince and transfer into a piping bag. Cut the tip generously and fill the turkey cavity with the mixture.
- Cover the turkey with the rashers of bacon and tie with cooking string. Now, either continue with the preparation of the turkey, or wrap the turkey in foil and store in the fridge until preparation. In this case, remove the turkey from the fridge about 60 minutes before preparation so that is it at the right temperature.
- Ignite the Big Green Egg and heat it to 140°C. Peel the second clove of garlic and place in the Round Drip Pan with the remaining thyme and rosemary. Place the convEGGtor in the EGG, set the Round Drip Pan on top and pour a layer of water into the pan. Place the Cast Iron Grid in the EGG, close the lid, then wait until the EGG reheats to 140°C and place the turkey on the grid. Close the lid and cook the turkey for 70 minutes.
- Remove the turkey from the EGG and carefully remove the bacon so that the skin becomes nice and crispy. Return the turkey to the EGG, close the lid and cook for another 30 minutes until an internal temperature of 70°C is achieved. Check this by inserting the Instand Read Digital Thermometer into the core of the thigh.
- Remove the turkey from the EGG and present it on an attractive platter. Let the turkey cool for 15 minutes before you begin to carve it. Serve with your choice of side dishes.
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