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ROAST TUSCAN TURCHETTA

WITH A TRUFFLE STUFFING AND MADEIRA GRAVY

By Chef Jimmy Nadell

Tired of the same old Traditional Turkey on Thanksgiving?
Try a Tuscan Turchetta this year – an All Natural Turkey deboned and Stuffed with a Sage, Pomegranate Seed and Sliced Truffle Stuffing with a Madeira Gravy.
 

Yields: 16 Servings

Ingredients:
1 12-14 lbs All Natural Fresh Turkey

Stuffing:
10 Cups Dried French Bread Cubes
4 Whole Eggs
4 oz Fresh Sage
4 oz Pomegranate Seeds
3 Cups Turkey Stock
1 oz Freshly Sliced Black Truffles
2 TBSP Chopped Parsley
2 oz Truffle Oil
Kosher Salt & Fresh Ground Pepper to tastes

Method:
Debone Turkey leaving skin intact
Season Turkey with Salt and Pepper
Mix all stuffing ingredients
Roll and Tie the Turchetta
Roast at 350 degrees for 45 minutes or until internal temperature reaches 160 degrees

Step 1: Debone turkey
Step 2: Mix Stuffing
Step 3: Stuff turkey in two rows 
Step 4: Cut turkey in half. Roll and tie.
Step 5: Roast at 350 degrees for 45 minutes.
Step 6: Let rest for 15 minutes. Slice and serve.
Plated:
Platter:
Buon Appetito!
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