Turkey with truffle mayonnaise

Name: turkey with truffle mayonnaise
Cook time: 15 min
Total time: 120 min
Yield: 8
Ingredients: 1 Turkey of 2.5 kg; 20 g chilled Italian spice mix oregano, rosemary, sage, thyme; 100 g Pecorino Romano; 60 g Japanese breadcrumbs; 115 g truffle mayonnaise

Turkey from the oven with Italian herbs, Pecorino cheese, panko and truffle mayonnaise.

Ingredients

Kitchen Stuff

1 baking brush
1 large baking dish or roasting tray
1 meat thermometer

Directions

Preheat the oven to 175 ° C.
Let the turkey come to room temperature.
Remove the leaves from the sprigs of Italian herbs and cut them fine. Grate the cheese.
Put the panko, cheese, herbs and the mayonnaise in a frying pan with non-stick coating.
Bake in medium heat, shoveling in about 6 minutes until golden brown. Spoon the filling into the cavity of the turkey.
Sprinkle the turkey with pepper and salt and brush with a baking brush around with the rest of the truffle mayonnaise.
Put the turkey with the breast down in the oven dish and roast for 1 hour and 30 minutes in the oven. Turn over after 45 minutes.
The turkey is cooked when the core temperature is 65 ° C in the thickest part of the thigh or when clear moisture comes out of the meat when you prick it.
Remove the turkey from the oven and let it rest for 15 minutes under aluminum foil.