Ingredients
Marinating 4-24 hrs
1.5L Water
150g Salt
x2 star anise
1 1/2 tspAllspice, pepper corns
1/2 tsp cloves
1 tsp each of oregano, savoury, thyme, parsley
Filling
Cold mix
200g Bread (without the crust)
30g sultanas
35g Apricots
x1 Orange zest
1 Green bell pepper
200g Hard cheese
50g butter
2. Cooked mix
x2 Flat Mushrooms
x1 Shallots/onions
x3 cloves Garlic
50g wine
Dish
x1 Turkey Thigh
1kg Potatoes
Preparation
Prepare the marinate and fillet/open up or marinate the thigh from 4 to 24 hours as shown in the video.
Remove the thigh from the liquid the day after and prepare all the fillings seperately. When the cooked mix is cooled down, you can mix it with the cold one.
Also prepare the potatoes and place them in a bowl with water.
cut a double layer of baking paper and several pieces of butcher string and place them as show in the video(on top of the baking paper layers facing vertically.
Place the opened up piece of Turkey and start filling out but not too much so we can tight it up.
Preheat the oven at 175c
Roll it and start closing in and in the end twist the sides and use string to secure it.
Place it in a tray, alongside with some baby potatoes seasoned with olive oil. salt and pepper.
cook for 1 and a half hour and then unwrap and cook for further 30 minutes at 190c.
Check, let it rest, carve and enjoy!
Merry christmas.