Stuffed turkey roll
Hello everyone! Today I will show you how to make a different Christmas turkey, stuffed, of course, but slightly different from the usual. Classic stuffing, exquisite spices, charcoals and a rod, and the turkey will be rotating, boneless. Let's go roasting our stuffed turkey roll the Greek way, on a rod with rotation.
For a 4kg turkey you will need:
For the external rubbing:
1 full tbsp sea salt (fleur-de-sel preferably)
1 even tbsp 4 pepper mix (white, black, green and red)
1 tsp garlic powder
1/2 tsp ginger powder
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp thyme
Mild mustard
Sunflower oil
For the stuffing:
1/2 kg (1,1 lbs) minced pork
1 medium onion, chopped
1 clove of garlic, chopped
1/2 apple (pulped without the peel)
30 grams (1 oz) pine nuts
1 tsp tomato paste
1 full tsp salt
1/2 even tsp black pepper
1/2 tsp thyme
A bit of cinnamon
A bit of allspice
A bit of nutmeg
100ml (3.4 fl oz) olive oil
and
100 gr (3.5 oz) smoked hard cheese
Stuffing preparation:
Prepare the stuffing many hours in advance (in order to have enough time to cool down). In a bowl, mix the olive oil, the onion and the garlic (all fine chopped) and sauté. Then add the minced pork and sauté. Gradually, add the pine nuts, the apple pulp and the tomato paste (diluted in half-full glass of water). Simmer until the stuffing mix stays only with the oil. Leave the stuffing to cool down and refridge. When it's cool enough, add half the smoked hard cheese (50gr out of 100gr) and mix well.
The turkey roll stuffed
Bone a 4kg turkey (it is better to have it boned by your butcher). Mix all the spices together. Spread the turkey piece on your kitchen counter and apply internally the mustard. Season with the spice mix. Spread the stuffing on the entire surface of the meat piece but the edges, so it can be easily wrapped. Wrap the roll carefully and tie very securely into place. Rub externally the mild mustard and season with the rest of the spice mix evenly in the surface of the roll. Drizzle with the sunflower oil and wrap the roll with plastic wrap. Refridge for 12 hours.
Skewering and grilling
Skewer using a thick rod and push the hooks securely in the back and front of the roll. Pile the charcoals inside the firecabin, making a pile equal in length with your roll. Light the charcoals (from top to bottom, without smoke). Dust the charcoals with the charcoal ash once they are lit (we don't want a high temperature in the beginning). During roasting, strengthen the fire until the roll takes a satisfying color, and is fully roasted (at an internal temperature of 80-90°C (176-194°F). After removing from fire, wrap it in baking foil for 7-8 minutes, leave it a little more to cool down and cut in slices. Serve while it's still hot. Complement with season raw vegetables and greens.
Good luck and happy grilling!!
For details watch the whole process in this video:
Hello everyone! Today I will show you how to make a different Christmas turkey, stuffed, of course, but slightly different from the usual. Classic stuffing, exquisite spices, charcoals and a rod, and the turkey will be rotating, boneless. Let's go roasting our stuffed turkey roll the Greek way, on a rod with rotation.
For a 4kg turkey you will need:
For the external rubbing:
1 full tbsp sea salt (fleur-de-sel preferably)
1 even tbsp 4 pepper mix (white, black, green and red)
1 tsp garlic powder
1/2 tsp ginger powder
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp thyme
Mild mustard
Sunflower oil
For the stuffing:
1/2 kg (1,1 lbs) minced pork
1 medium onion, chopped
1 clove of garlic, chopped
1/2 apple (pulped without the peel)
30 grams (1 oz) pine nuts
1 tsp tomato paste
1 full tsp salt
1/2 even tsp black pepper
1/2 tsp thyme
A bit of cinnamon
A bit of allspice
A bit of nutmeg
100ml (3.4 fl oz) olive oil
and
100 gr (3.5 oz) smoked hard cheese
Stuffing preparation:
Prepare the stuffing many hours in advance (in order to have enough time to cool down). In a bowl, mix the olive oil, the onion and the garlic (all fine chopped) and sauté. Then add the minced pork and sauté. Gradually, add the pine nuts, the apple pulp and the tomato paste (diluted in half-full glass of water). Simmer until the stuffing mix stays only with the oil. Leave the stuffing to cool down and refridge. When it's cool enough, add half the smoked hard cheese (50gr out of 100gr) and mix well.
The turkey roll stuffed
Bone a 4kg turkey (it is better to have it boned by your butcher). Mix all the spices together. Spread the turkey piece on your kitchen counter and apply internally the mustard. Season with the spice mix. Spread the stuffing on the entire surface of the meat piece but the edges, so it can be easily wrapped. Wrap the roll carefully and tie very securely into place. Rub externally the mild mustard and season with the rest of the spice mix evenly in the surface of the roll. Drizzle with the sunflower oil and wrap the roll with plastic wrap. Refridge for 12 hours.
Skewering and grilling
Skewer using a thick rod and push the hooks securely in the back and front of the roll. Pile the charcoals inside the firecabin, making a pile equal in length with your roll. Light the charcoals (from top to bottom, without smoke). Dust the charcoals with the charcoal ash once they are lit (we don't want a high temperature in the beginning). During roasting, strengthen the fire until the roll takes a satisfying color, and is fully roasted (at an internal temperature of 80-90°C (176-194°F). After removing from fire, wrap it in baking foil for 7-8 minutes, leave it a little more to cool down and cut in slices. Serve while it's still hot. Complement with season raw vegetables and greens.
Good luck and happy grilling!!
For details watch the whole process in this video: