Turkey with sage

Name: turkey with sage
Cook time: 20 min
Total time: 170 min
Yield: 6
Cuisine: American
Ingredients: 6 el traditional olive oil; 150 g parma ham; 80 g pine nuts; 1 fresh ciabatta; 100 g Parmigiano Reggiano; 2 onion; 2 toe garlic; 175 g unsalted butter or margarine; 15 g fresh sage leaf; 1 lemon; 1 Turkey approx. 2.5 kg, at room temperature

Festive turkey with sage and Prosciutto di Parma.

Ingredients

Kitchen Stuff

roasting tray

Directions

Preheat the oven to 175 ºC.
Heat the oil in a skillet and bake 4 slices of ham in 5 min. Crispy. Turn halfway. Remove from the pan, drain on kitchen paper and crumble.
Roast the pine nuts in a dry pan over low heat. Cut the ciabatta into pieces. Grate the cheese.
Chop the onion and finely chop the garlic. Heat the butter in the pan with the remaining shortening. Fry the garlic and onion for 5 minutes on low heat.
Cut half of the sage leaves and fry for 1 min.
Roast the lemon, grate the yellow skin of the lemon and add with pine nuts and bread. Bake for 6 minutes on medium heat.
Add the crumbled Parma ham and cheese from the heat and season with salt and pepper.
Remove the elastic from the turkey and fill the cavity with the filling. Place the turkey with the breast upwards in the roasting pan.
Melt the butter in a saucepan and add the oil. Brush the turkey with this mixture and sprinkle with salt and pepper.
Cover the breast with the rest of the sage leaves and cover the turkey with the rest of the Parma ham.
Fry the turkey in the middle of the oven for about 2 hours and 15 minutes until done.
Baste with shortening every 20 min. Check regularly for doneness after approx. 1 ½ hours.
If you prick the tip of a knife in the thickest part of the turkey and there is clear moisture, the turkey is cooked.
Remove from the oven and leave to rest for 15 minutes under aluminum foil.