CHristmas Turkey
Ready In: 2 hrs 30 mins
Serves: 15
Ingredients
- 4 1⁄2 kg turkey breast
- 250 g salted butter
- 1 bunch flat leaf parsley
- 1 bulb of garlic
- 1⁄2 bunch thyme
- 10 pieces prosciutto
- 50 ml olive oil
- 2 cups fine salt
- 1 liter cold water
Directions
- Method:
- 1. Soak the caul fat in the salt and water over night.
- 2. Leave the butter out overnight to soften.
- 3. The next day, squeeze all the juices out from the caul fat and place into new fresh water.
- 4. Chop the garlic and parsley and combine with the softened butter.
- 5. Make a pocket in under the skin of the turkey and add the garlic and herb butter.
- 6. Pour some olive oil into a large pan, heat then seal and brown the turkey. Refrigerate.
- 7. On a chopping board lay the squeezed out caul fat into a square.
- 8. Line the netting with the prosciutto.
- 9. Place the turkey skin side down on top of the caul fat and prosciutto and wrap the caul fat around the bird, making sure to finish with a neat parcel and not too much excess caul fat.
- 10. Place on top of your prepared roast vegetables.
- 11. Refrigerate until Christmas Day.
- 12. On the day, bake the turkey and vegetables at 180?C until cooked.
- 13. Remove from oven and allow to rest, covered for 20 minutes. Serve with your favourite sauce.
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