Roasted Christmas Eve Turkey Turkey Stuffed with Fruits

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By Ángela

If for the night of Christmas Eve you are one of those who does not give in to changes in customs and year after year you prepare a turkey in the oven, this is your recipe. Maybe you can give your turkey a new look with stuffing. I propose one based on natural fruits (in its day we already made a LIGHT VERSION) and dried. You will see what a richer contrast.

Roasted turkey stuffed with fruit

Print recipe

Although it is typical for Christmas, the roast turkey stuffed with fruit can also be a perfect option for any special lunch or dinner for the rest of the year.

Roasted turkey stuffed with fruit
  • Ángela
  • Kitchen: cuisine
  • Recipe type: meat
  • Rations: 8
  • Total time:

Ingredients

  • 1 medium turkey (3-4 kg.) boneless
  • 8 prunes
  • 6 canned cherries
  • 8 peach or apricot dried apricots
  • 6 dried figs
  • 2 green apples
  • 2 pears
  • 1 plátano
  • 200 ml. by Cointreau
  • oil
  • pepper
  • shawl

Preparation

  1. Before starting with the recipe, we must remember the night before to macerate the plums, the cherries, the figs and the dried apricots in the Cointrau

  2. We will do it in an airtight container and in the refrigerator.

  3. At the time of starting the recipe, and once we have the turkey clean and dry, we salt and pepper it and spread it with oil on the inside and outside and let it rest for 1 hour in the refrigerator.

  4. While the turkey is set aside, we bathe the chopped and peeled fresh fruits in cubes with the juice resulting from having macerated the dried fruits

  5. We cut the latter in half.

  6. Remove the turkey from the refrigerator and fill it with the well-drained fruits, taking care not to overfill it

  7. We reserve the juice because it will serve to water the turkey while it is baked

  8. Once stuffed, we tie the turkey with string and brush it again with oil

  9. We transfer it to a deep frying pan and brown it on both sides.

  10. Now we transfer it to a refractory source and bake it at about 190 degrees for half an hour

  11. After the time, we lower to 175 degrees and continue baking for an hour or so until golden and tender, taking care to add the juice of the macerate if necessary.

  12. We could have also used this juice to deglaze the pan in which we browned the turkey.

  13. When the turkey is ready, we untie it and cut it into slices.

Image: Italianfood


Discover other recipes of: Holidays and Special Days, Meat Recipes, Christmas Recipes

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