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Apple-Balsamumm Glazed roast turkey with roasted pecan-apple stuffing
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Apple-Balsamumm Glazed roast turkey with roasted pecan-apple stuffing
Turkey is a dish traditionally prepared for Christmas Eve, usually stuffed, this is the dish by excellence in many countries in the world. For the occasion the Roberto restaurant team suggests this sweet and salty recipe, which will please your guests for the holidays. Simple to prepare, complemented with a good glass of wine, love and joy, this recipe will ensure success and compliments from your guests.
Apple-Balsamumm Glazed roast turkey with roasted pecan-apple stuffing
| Prep time: About 30 minutes |
|---|
| Cooking time: Cook turkey according to the instructions given |
| Servings or yield: For 8 to 10 people |
| Difficulty level: Easy |
| (12-16 lb.) Fresh Whole Turkey, thawed if frozen |
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| For stuffing |
| 12 oz. pancetta slices cut in ½-inch pieces |
| 4 cups chopped onions |
| 3 cups chopped celery |
| 1 cup chopped dried apples |
| 6 cups chopped pecans, toasted |
| 1 ½ tsp. dried thyme |
| 1 tsp. dried sage |
| 1 package (16 oz.) cornbread stuffing crumbs |
| 2 ½ cups low-sodium chicken broth |
| ½ cup butter, melted |
| For glaze |
| 1 cup apple jelly |
| 1 cup apple juice |
| ¼ cup white balsamic vinegar |
| ¼ cup honey |
| ½ tsp. Salt |
| For gravy |
| 1 tbsp. Dijon mustard |
| 2 cups homemade or commercial chicken broth |
Preparation
For the stuffing, preheat oven to 350°F. Place pancetta in large skillet or oven pan and cook until golden brown and crisp, about 15-20 minutes.
Meanwhile, remove neck and giblets from body and neck cavities of turkey. Drain juices from turkey, pat dry with paper towels.
Lower oven to 325°F for the turkey and place pancetta on paper towels to drain, keep drippings.
Place 2 tbsp. of pancetta drippings in a large skillet, add onion and celery. and cook on medium-high heat 15 to 20 minutes or until tender.
Remove from heat and add pancetta, apples, pecans, thyme and sage and stir in stuffing crumbs, broth, butter and mix well. Keep 7 cups of stuffing for stuffing turkey. Spoon remaining stuffing into 1-½ quart baking dish lightly oiled and bake covered 30 minutes; uncover and bake 15 minutes. Remove from oven, set aside.
For the glaze, combine apple jelly and juice, Balsamumm Bianco, honey and salt in a small saucepan, bring to boil. Reduce heat and simmer until reduced to 1-¼ cups, about 15 minutes, stirring occasionally. When ready, remove from heat and reserve ¼ cup for gravy. Set remaining mixture aside for basting turkey.
Fill neck and body cavity with stuffing. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Brush turkey with some glaze mixture (keep some for brushing later). Loosely cover breast and tops of drumsticks with aluminum foil to prevent overcooking. Bake 2 hours.
Afetr 2 hours, uncover turkey breast and brush turkey with additional glaze mixture. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180°F.
Let turkey stand 15 minutes before removing stuffing and carving.
For gravy, leave turkey drippings into pan and cook over high heat. Add chicken broth and 1 tbsp. Dijon mustard, add reserved glaze mixture and enough water or broth to make 3-½ cups. Bring to boil; reduce heat and simmer 3 to 5 minutes or until thickened, stirring occasionally.
Serve turkey with stuffing, gravy and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - For the stuffing, preheat oven to 350°F. Place pancetta in large skillet or oven pan and cook until golden brown and crisp, about 15-20 minutes.
2 - Meanwhile, remove neck and giblets from body and neck cavities of turkey. Drain juices from turkey, pat dry with paper towels.
3 - Lower oven to 325°F for the turkey and place pancetta on paper towels to drain, keep drippings.
4 - Place 2 tbsp. of pancetta drippings in a large skillet.
5 - Add onion and celery. Cook on medium-high heat 15 to 20 minutes or until tender.
6 - Remove from heat and add pancetta, apples, pecans, thyme and sage. Stir in stuffing crumbs, broth, butter and mix well.
7 - Keep 7 cups of stuffing for stuffing turkey. Spoon remaining stuffing into 1-½ quart baking dish lightly oiled.
8 - Bake covered 30 minutes; uncover and bake 15 minutes.
9 - Remove from oven, set aside.
10 - Combine apple jelly and juice, Balsamumm Bianco, honey and salt in a small saucepan. Bring to boil. Reduce heat and simmer until reduced to 1-¼ cups, about 15 minutes, stirring occasionally.
11 - Reserve ¼ cup mixture for gravy. Set remaining mixture aside for basting turkey.
12 - Fill neck cavity with part of the stuffing.
13 - Fill body cavity with remaining stuffing.
14 - Place turkey, breast up, on flat roasting rack in shallow roasting pan. Brush turkey with some glaze mixture (keep some for brushing later).
15 - Loosely cover breast and tops of drumsticks with aluminum foil to prevent overcooking. Bake 2 hours.
16 - Uncover turkey breast and brush turkey with additional glaze mixture. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180°F.
17 - Let turkey stand 15 minutes before removing stuffing and carving.
18 - For gravy, leave drippings into pan and cook over high heat. Add chicken broth.
19 - Add 1 tbsp. Dijon mustard. Add reserved glaze mixture and enough water or broth to make 3-½ cups. Bring to boil; reduce heat. Simmer 3 to 5 minutes or until thickened, stirring occasionally.
20 - Serve turkey with stuffing, gravy and enjoy!
