Ingredients

  • 10lb Whole Turkey, ask your butcher to debone into a Ballantine or choose to do some online research on butchery and brave the attempt.

For the stuffing (to be done the day before serving)

  • 35g Bread Crumbs
  • 20g each, dried prunes, cherries and apricots coarsely chopped.
  • 50 ml Brandy

For stuffing and roasting the Turkey

  • 1 bunch of Thyme
  • Salt
  • Pepper
  • 2lb thinly sliced prosciutto
  • 2lbs of Caul fat or Crepinette (can be found or ordered from your local butcher) soaked in water overnight.

Method

The Night Before

1. In a food processor, combine brandy, dried fruits, breadcrumbs and blend till smooth.

2. Transfer into piping bag and allow to sit over night.

The Day of Serving

1. Start by opening up the turkey with the skin side on the cutting board. Season the entire turkey on both sides with salt and pepper.

2. Return the opened up turkey with its skin side down, to the cutting board and scatter pulled thyme leaves through out the flesh.

3. Now, roll the bird from bottom to top making it into a roll and set aside.

4. On the cutting board you will now lay out the slices of prosciutto in two 2 rows length wise, overlapping each other to make a sheet that is twice as wide and as long as the turkey roll.

5. Now place the roll on the sheet and taking the bottom layers of prosciutto gently roll the turkey inside the prosciutto. Set turkey aside again.

6. Next, take caul fat you have set aside and gently squeeze out access water. Gently spread out over the cutting board similar to what you did in step 6, until you have sheets overlapping that are as long and twice as wide as the turkey roll.

7. Place the turkey roll near the bottom of the Caul fat and wrap up the turkey roll taking care to insure you tuck in the ends as you go. Make sure the Caul fat is wrapped snug and not loose and covers the entire roll.

8. Reserve overnight.

To Serve

1.Set oven to 375 degrees, if you have convection set to 350 degrees.

2. Place turkey in a roasting pan and roast in the oven untouched for 1 hour.

3. Remove from oven and rest for 30 minutes, and re-cook at same temperature for 30 minutes prior to serving.

4. Once cooked remove from oven and place on a cutting board.

5. Carve into one-inch pieces and place on a serving platter or directly onto the plates you will serve with.

6. Serve with suggested garnishes or accompaniment of your choice

7. Enjoy!

 

To be served with roasted seasonal vegetables and a wild mushroom and brown rice risotto.

Serves 6 people