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Sue Hogan
Turkey filled with lemon ricotta
Turkey with a filling of lemon ricotta and gravy.
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Ingredients
Directions
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Crumble the bread in the food processor. Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit.
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Beat the eggs and cut the parsley fine.
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Mix in a bowl the ricotta with the breadcrumbs, egg, lemon zest, ⅔ of the lemon juice, the parsley and (freshly ground) salt and pepper.
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Carefully loosen the skin of the turkey around, even at the legs. Do this by gently sliding your hand between the skin and the meat.
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Make sure the sheet does not tear. Cover the meat with slices of pancetta and pull the skin tight again.
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Fill the belly cavity of the turkey with the ricotta mixture and press it well. Stick the skin around the abdominal cavity with cocktail sticks.
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Sprinkle the turkey with the rest of the lemon juice and then rub with the butter. Sprinkle with (freshly ground) salt and pepper.
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Place 2 long sheets of aluminum foil crosswise in the roasting pan and fold them loosely around the turkey. Save the turkey to use in the refrigerator.
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Let the turkey return to room temperature in at least 2 hours.
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Preheat the oven to 175 ºC.
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Slide the roasting pan into the oven and let the turkey cook for approx. 2 hours and 15 minutes. Insert the core or meat thermometer into the turkey's breast.
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If it indicates 70 ºC, the turkey is cooked. Remove the foil and let the turkey turn brown at 200 ºC for another 20-30 min.
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Place the turkey on a flat dish or shelf and let it rest for 10 minutes under the foil.
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Pour the frying liquid into a pan and add the fond. Let this reduce to 10 minutes on a high heat until a nice gravy.
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Cut the turkey at the table. Spoon the filling with the turkey. Give the gravy separately.
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Nutrition
740Calories
Sodium6% DV140mg
Fat65% DV42g
Protein168% DV84g
Carbs2% DV5g
Fiber16% DV4g
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