1 turkey weighing around 5 kg (reserve the giblets)
Salt and black pepper to taste
Fine slices of fresh or defrosted bacon
2 tablespoons of melted butter
Stuffing:
1 1/2 cups of seedless raisins
2 cups of Porto-style wine
1 kg of fresh turkey breast, peeled
1 tablespoon of melted butter
48 dried prunes, cooked for 10 minutes, drained and pitted
1 giblet or 5 giblets of chicken, finely chopped
2 tablespoons of chopped oregano
Salt and black pepper to taste
1 turkey weighing around 5 kg (reserve the giblets)
Salt and black pepper to taste
Fine slices of fresh or defrosted bacon
2 tablespoons of melted butter
Stuffing:
1 1/2 cups of seedless raisins
2 cups of Porto-style wine
1 kg of fresh turkey breast, peeled
1 tablespoon of melted butter
48 dried prunes, cooked for 10 minutes, drained and pitted
1 giblet or 5 giblets of chicken, finely chopped
2 tablespoons of chopped oregano
Salt and black pepper to taste
Make the stuffing first: Soak the raisins in wine for 5-6 hours
Fry the turkey breast slices in butter in a frying pan
Mix the raisins with wine, prunes, giblet, oregano, salt, and black pepper to taste
Stuff the turkey with the mixture and season with salt and black pepper
If there is any leftover stuffing, bake it separately
Close the turkey and cover the breast with bacon strips
Dribble melted butter over the turkey
Bake in a moderate oven (170°C) for 3 hours or until cooked through and golden
Brush with pan drippings frequently
Mist the turkey occasionally with 1 tablespoon of water
Serve the gravy separately, portioning out about 8-10 servings.
