Stuffed Turkey - The Thanksgiving Edition

Turkey:

• Turkey 3.5kg (7.5 lbs) – 2 pieces
• Butter 400gr (14 oz)
• Lemon (2 pieces)
• Apple (1 piece)
• Thyme (½ bunch)
• Sage (½ bunch)
• Rosemary (½ bunch)
• Pepper
• Salt

Stuffing:

• Celery stalks (3 pieces)
• Onion (2 pieces)
• Eggs (3 pieces)
• Breakfast sausage 500 gr (1 lbs)
• Stale bread 900gr (2 lbs)
• Chicken broth 600 cl (2.5 cups)
• Butter 250gr (1 cup)
• Sage 2 tbs (2 tablespoons)
• Thyme 2 tbs (2 tablespoons)
• Rosemary 2 tbs (2 tablespoons)
• Pepper
• Salt

Baby Carrots:

• Baby carrots (2 bunches)
• Olive oil
• Pepper
• Salt
• Coffee powder

Roasted Potatoes:

• Waxy potatoes 4 kg (9 lbs)
• Butter 100 gr (4 oz)
• Rosemary (¼ bunch)
• Thyme (¼ bunch)
• Olive oil
• Pepper
• Salt

Green Beans in Bacon:

• Cooked green beans 500 gr (1 lbs)
• Smoked bacon strips 300 gr (10 oz)

Turkey:

1. Take the turkey out of the refrigerator 2 hours before grilling.
2. Prepare a butter marinade with butter, pepper, salt, and lemon zest.
3. Separate the turkey skin and rub the butter mixture underneath, massaging the remaining butter onto the skin.
4. Fill the turkey with coarsely chopped fruit and herbs.
5. Place the turkey in an insert-basket with the breast side down.
6. Grill the turkey first at 135°C (275°F) until the internal temperature reaches 68°C (154°F), then at 165°C (325°F) until it reaches 78°C (172°F).
7. Prepare roasted baby carrots, green beans in bacon, and roasted potatoes following the provided instructions.

Roasted Baby Carrots:

1. Remove 95% of the tops and wash the baby carrots thoroughly.
2. Place them in an insert-basket.
3. Add olive oil, pepper, salt, and coffee powder.
4. Cooking time: 45 minutes at 165°C (325°F).

Green Beans Wrapped in Bacon:

1. Wrap the cooked green beans in bacon strips and place them in a basket.
2. Cooking time: 15 minutes at 165°C (325°F).

Roasted Potatoes:

1. Wash the potatoes thoroughly and cut them into wedges.
2. Place them in the insert-basket.
3. Add olive oil, butter, pepper, salt, and some fresh herbs.
4. Cooking time: 15 minutes at 135°C (275°F) and 45 minutes at 165°C (325°F).

Stuffing:

1. Cut the bread into 2cm(1/3″) pieces and let it dry out.
2. Remove the casing from the sausage and cook it in a pan.
3. Dice the onions and celery into 0.5cm(1/5″) pieces.
4. Melt butter in the same pan and sauté the finely chopped onions and celery.
5. Combine everything in a large mixing bowl without kneading.
6. Mix the eggs and herbs into the chicken broth and add it to the bread mixture.
7. Stir everything together well, and the filling is ready to be baked.