Roast Turkey with Herb Potato Stuffing

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Fairly difficult

Roast Turkey with Herb Potato Stuffing
Preparation time
Cooking time

Ingredients

For 10 Person(s)

Recipe

  • 1 large Turkey
  • 1/2 cup(s) Grace White Vinegar
  • 12 cup(s) water
  • TO PREPARE MARINADE:
  • 1 large onion, chopped
  • 1 tablespoon(s) ginger, chopped
  • 5 clove(s) garlic, chopped
  • 2 stalk(s) escallion, chopped
  • 6 whole pimento berries
  • 2 teaspoon(s) salt
  • 1/4 cup(s) Grace Vegetable Oil
  • 2 cup(s) chicken stock
  • TO PREPARE STUFFING:
  • 2 tablespoon(s) Grace Vegetable Oil
  • 1 large onion, chopped
  • 3 clove(s) garlic, chopped
  • 1/4 cup(s) celery, sliced
  • 1 cup(s) carrot, diced
  • 2 cup(s) sweet potato, diced and blanched
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1/2 cup(s) green sweet pepper, diced
  • 1/2 cup(s) yellow sweet pepper, diced
  • 1 teaspoon(s) rosemary
  • 1 teaspoon(s) basil
  • 1/2 cup(s) chicken stock
  • TO MAKE GLAZE:
  • 1 1/2 cup(s) orange juice
  • 1/4 cup(s) sugar
  • 1 teaspoon(s) cornstarch
  • 1/4 cup(s) water

Roast Turkey with Herb Potato Stuffing Directions

  1. Clean turkey in a mixture of vinegar and water and set aside in a large bowl.
  2. Combine chopped onion, ginger, garlic, escallion, pimento berries, salt, vegetable oil and chicken stock in a blender.  Blend for about 30 seconds or until mixture becomes smooth.
  3. Pour mixture over the turkey and rub over the surface, under the skin and in the cavity of the bird.  Cover with plastic wrap and place in the refrigerator to marinate for about 12-24 hours.
  4. Hold the tips of both legs together and tie with butcher's cord.  Insert a long metal skewer in the turkey where the leg joins the thigh through the tip of the breast and through the other leg.  Fold the skin at the neck backwards.
  5. Place turkey in a roasting pan and put to bake in a preheated oven 180°C/350°F for about 40 minutes.  Reduce the flame to 160°C/325°F and continue roasting for about 2-2 1/2 hours.  Baste occasionally.

    TO MAKE STUFFING:
  6. Heat vegetable oil and use to saute chopped onion, garlic and celery.  Add carrots, sweet potato, salt, black pepper, green and yellow peppers, rosemary, basil and chicken stock, mix well and cook for 5 minutes.
  7. Spoon the stuffing into the cavity of the turkey once it is finished baking.

    TO MAKE GLAZE:
  8. Put orange juice to boil and add sugar and mix to dissolve.
  9. Combine cornstarch and water, mix well and add to the boiling mixture stirring constantly until the mixture thickens.  Use to glaze turkey.

    Enjoy!