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Serves 6
1 whole turkey or chicken 2kg+
Clarified butter
1 egg yolk (lightly beaten)
Salt dough
1kg of cheese salt, or refined salt
2kg plain flour
900ml water to bind
4 tablespoons fennel seeds
4 tablespoons fresh cracked black pepper
Truffle butter
250g butter at room temp
1 tbsp truffle oil
1tsp sea salt
1tsp fresh cracked black pepper
Stuffing
200ml Noilly Prat dry vermouth
200g prosciutto (small dice)
1kg button mushrooms (halved)
100g butter
1.5l cream
Salt and pepper to taste
¼ cup finely chopped parsley
¼ cup thyme finely picked (no stalk)
7 cloves garlic finely chopped
1 onion
100ml grapeseed oil
To make salt dough, mix all dry ingredients until well combined. Slowly
add water and mix till it forms a firm dough. Rest for 2 hours. For
truffle butter, mix all ingredients until well combined.
To make stuffing, in a large hot pot, sauté the mushrooms with grapeseed
oil quickly and set aside. In the same pot add butter, garlic, onion and
prosciutto and sauté for 10mins ensuring they don't brown. Add Noilly Prat
and reduce until it's nearly evaporated. Add sautéed mushrooms and cream,
and cook until it has a thick consistency (like mayo). Remove from heat,
add seasonings to taste and leave to cool completely. Once chilled, add
thyme and parsley.
Halve the dough and roll out each to 7mm thickness. Piece one is the base
and the circumference must be at least 6cm past the turkey base. This
creates a bowl to catch the excess juices.
Rub the inside of the turkey with salt and pepper.
Carefully separate the skin from the breast with your fingertips trying to
avoid tearing holes. Place the truffle butter between the skin and the
breast.
Place the stuffing in the turkey and sew the rear closed.
Brush the turkey with clarified butter (this stops the skin from sticking
to the salt dough).
Place the turkey on the dough base and gently fold up the sides to form a
bowl. Brush the edges with egg yolk. Now lay the top layer of dough over
the turkey. Completely seal the turkey by pressing the two layers
together. Excess dough can be made into Christmas shapes and placed on top
for decoration.
Bake in oven for about 2 hours at 200C then 15mins at 250C to colour the
dough. Crack the dough shell off, remove the turkey and carve at the
table.
Served best with a simple green salad of cos and butter lettuce with a
lemon vinaigrette, or a nice Tuscan bread-style salad.
Cooking the turkey this way makes it incredibly moist and tender.
1 whole turkey or chicken 2kg+
Clarified butter
1 egg yolk (lightly beaten)
Salt dough
1kg of cheese salt, or refined salt
2kg plain flour
900ml water to bind
4 tablespoons fennel seeds
4 tablespoons fresh cracked black pepper
Truffle butter
250g butter at room temp
1 tbsp truffle oil
1tsp sea salt
1tsp fresh cracked black pepper
Stuffing
200ml Noilly Prat dry vermouth
200g prosciutto (small dice)
1kg button mushrooms (halved)
100g butter
1.5l cream
Salt and pepper to taste
¼ cup finely chopped parsley
¼ cup thyme finely picked (no stalk)
7 cloves garlic finely chopped
1 onion
100ml grapeseed oil
To make salt dough, mix all dry ingredients until well combined. Slowly
add water and mix till it forms a firm dough. Rest for 2 hours. For
truffle butter, mix all ingredients until well combined.
To make stuffing, in a large hot pot, sauté the mushrooms with grapeseed
oil quickly and set aside. In the same pot add butter, garlic, onion and
prosciutto and sauté for 10mins ensuring they don't brown. Add Noilly Prat
and reduce until it's nearly evaporated. Add sautéed mushrooms and cream,
and cook until it has a thick consistency (like mayo). Remove from heat,
add seasonings to taste and leave to cool completely. Once chilled, add
thyme and parsley.
Halve the dough and roll out each to 7mm thickness. Piece one is the base
and the circumference must be at least 6cm past the turkey base. This
creates a bowl to catch the excess juices.
Rub the inside of the turkey with salt and pepper.
Carefully separate the skin from the breast with your fingertips trying to
avoid tearing holes. Place the truffle butter between the skin and the
breast.
Place the stuffing in the turkey and sew the rear closed.
Brush the turkey with clarified butter (this stops the skin from sticking
to the salt dough).
Place the turkey on the dough base and gently fold up the sides to form a
bowl. Brush the edges with egg yolk. Now lay the top layer of dough over
the turkey. Completely seal the turkey by pressing the two layers
together. Excess dough can be made into Christmas shapes and placed on top
for decoration.
Bake in oven for about 2 hours at 200C then 15mins at 250C to colour the
dough. Crack the dough shell off, remove the turkey and carve at the
table.
Served best with a simple green salad of cos and butter lettuce with a
lemon vinaigrette, or a nice Tuscan bread-style salad.
Cooking the turkey this way makes it incredibly moist and tender.
