Whole Turkey Roulade< Back
1 whole turkey 1.5 - 2 kilos
550 grams mincemeat (chicken or pork)
Zest and skin of 1 organic lemon
2 tablespoons of brandy
A handful of dried fruit (figs, apricots, dates)
½ cup nuts such (pine nuts, pistachios, hazelnuts, almonds, macadamias etc.)
1 punnet shitake mushrooms, sliced
1 clove garlic, peeled and finely chopped
1 roughly chopped onion
1 roughly chopped carrots
2 sticks of roughly chopped celery
Few garlic cloves Herb stem left overs
1 handful of mushrooms if available
A nice easy Turkey dish designed to take some of the stress out of preparing Christmas Lunch. Recipe by Walter Trupp.
Remove all the tendons from the turkey’s legs. De-bone the turkey from its backside without damaging its skin. Reserve the bones for the gravy by placing into the fridge. Butterfly the meat muscles so you end up with even high layers of meat (You can get your poulterer to do this all for you).
Mix all the other ingredients together and place onto the centre of the turkey. Carefully fold the turkey flesh and skin over to create a large sausage. Roll the turkey in baking paper and then several layers of Gladwrap. Roll tightly ensuring no air is trapped inside the roulade. Bind the ends of the roulade before you roll it in several layers of tinfoil.
Fill a wide pot with water and bring to the boil (wide enough to hold the turkey roulade). Place the turkey into the pot and keep the heat on approximately 85 - 90 degrees. Cook at this heat for 1.5 hours (depending on the thickness of the roulade you might have to increase the cooking time to 2 hours). Once cooked remove the roulade from the pot and chill it in the fridge.
On Christmas Day heat your oven to 200 degrees. Place the turkey bones into a roasting tray and add the chopped carrots, onion, celery, garlic herb stalks and mushroom.
Remove the turkey from the foil wrap and scrape any jelly-like juices off (you can add them to the gravy), smear a bit of soft butter over the roulade. Roast for approximately 1 hour, brushing occasionally with the roasting juices.
Check the temperature inside the roulade by poking a knife tip right into the roulade’s centre. If the centre is hot the turkey is ready to be served otherwise leave longer in the oven until the meat is heated all the way through (or use meat thermometer).
Place the roulade on a hot serving platter and cover with tinfoil.
Splash 2 cups of water (use stock or left over wine) into the tray and bring to the boil, strain and bind with a little flour and butter mixture.
Serve straight away.