Roast Turkey with Fruit Stuffing

Preparation

1. STEP 1 OF 13

   Wash the prunes, place them in a cup, and cover with hot water, leaving them for a few hours until they soften and swell.

2. STEP 2 OF 13

   Peel the apples, cut them into small cubes, and sprinkle with lemon juice to prevent browning.

3. STEP 3 OF 13

   Cut the bread crumbs into small cubes as well, place them in a bowl, sprinkle with melted butter, and mix well.

4. STEP 4 OF 13

   Add the apple cubes, chopped prunes, chopped walnuts, a generous grind of pepper, a heaping teaspoon of salt, and mix carefully to distribute the ingredients well.

5. STEP 5 OF 13

   Flame the turkey and empty it.

6. STEP 6 OF 13

   Clean the skin of any remaining feathers and wash it thoroughly under running water, then dry it internally by patting it with kitchen paper.

7. STEP 7 OF 13

   Season the inside of the turkey with salt and pepper and fill it with the prepared stuffing.

8. STEP 8 OF 13

   Sew the two openings of the bird with a large needle and strong white thread, then tie the legs and wings so they remain close to the body.

9. STEP 9 OF 13

   Prepare a very fine mince with the green pepper, leaves from a sprig of rosemary, five or six sage leaves, and a teaspoon of thyme.

10. STEP 10 OF 13

    Brush the turkey completely with oil and adhere the prepared mince to cover the entire skin.

11. STEP 11 OF 13

    Place it in a large baking dish, preferably with an internal rack, and put it in the oven preheated to 180 degrees.

12. STEP 12 OF 13

    After the first half hour, cover the breast part with a sheet of aluminum foil, which you will remove during the last hour of cooking.

13. STEP 13 OF 13

    The turkey should remain in the oven for about three and a half hours: during this time, you should frequently baste it with the juices that form in the pan.

Suggestions

• Non-stick pan

• Kitchen twine

• Basting brush

General Information

Analysis

Macronutrients (100 gr)