Oven roasted stuff turkey at Grand Mercure Bangalore

 Thanksgiving recipes curated by Vibhav Verma, Executive Chef, Grand Mercure Bangalore

Ingredients

Dry fruits for stuffing

· 100 grams Prunes

· 100 grams Apricot

· 50 grams Pistachio

· 1 kg Chicken means

· Salt to taste

· Pepper to taste

· Thyme for flavoring

For turkey marination

· 1 table spoon Dijon mustard

· 1 table spoon Hp sauce

· 1 tablespoon smoked paprika

· 1 1/2 teaspoons garlic powder

· 1 1/2 teaspoons onion powder

· 1 teaspoon dried thyme

· Kosher salt and freshly ground black pepper

· whole turkey, giblets removed, washed and dried

· Extra-virgin olive oil, for drizzling

· Fresh thyme, for garnish

Method

· Mix the Dijon mustard, hp sauce smoked paprika, garlic powder, onion powder, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl.

· Sprinkle some of the spice rub inside the cavity of the turkey.

· Separate the skin from the breast meat with your fingers,

· Massage some of the rub onto the meat under the skin and then stuffed with chicken and dry fruits mix.

· Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover silver foil. Refrigerate overnight or up to 24 hours so the flavors can immersed.

· Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper.

· Roast the turkey about 3 hours, 120 degrees. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.