Nutrition Facts
6 servings
6
Roasted Farm Turkey with Prunes, Kalamata Olives, Nuts, and Orange
Here is a recipe for roasted farm turkey with prunes, Kalamata olives, nuts, and orange, ideal for a Christmas meal that stands out. This recipe featuring farm turkey, olives, prunes, nuts, and oranges is foolproof and will introduce you to new flavors.
Ingredients
1 Farm Turkey from Auvergne
60 Olive oil
3 cloves Garlic
100 Pitted prunes
200 Pitted Kalamata olives
70 Nuts
1 Orange zest
3 Oregano
800 Chicken broth
Salt
Pepper
Directions
1
Preheat the oven to 180°C.
2
In a food processor, blend the garlic, prunes, olives, oregano, walnuts, orange zest, and 40 ml of olive oil. Blend until you achieve a smooth paste.
3
On a work surface, place the turkey. Gently lift the skin of the turkey at the breast area with your fingers and stuff it with the preparation, massaging gently to spread it all under the skin.
4
Stuff the inside of the turkey with any remaining mixture. Tie the legs of the turkey with kitchen twine. Drizzle the remaining olive oil over the turkey, then season with salt and pepper.
5
In a baking dish, place the slices of red onion, then place the turkey on top. Pour the orange juice over the turkey. Pour in the chicken broth.
6
Roast in the oven at 180°C for 2h30 depending on the size of the bird. Do not hesitate to baste the turkey very regularly (every 20 minutes) with the cooking juices.
7
10 minutes before the end of cooking, add a few dried plums (10).
8
To finish, once cooked, let the turkey rest for 10-15 minutes in the oven. Serve with homemade potato gratin or homemade mashed potatoes.
Ingredients
Ingredients
1 Farm Turkey from Auvergne
60 Olive oil
3 cloves Garlic
100 Pitted prunes
200 Pitted Kalamata olives
70 Nuts
1 Orange zest
3 Oregano
800 Chicken broth
Salt
Pepper
Directions
Directions
1
Preheat the oven to 180°C.
2
In a food processor, blend the garlic, prunes, olives, oregano, walnuts, orange zest, and 40 ml of olive oil. Blend until you achieve a smooth paste.
3
On a work surface, place the turkey. Gently lift the skin of the turkey at the breast area with your fingers and stuff it with the preparation, massaging gently to spread it all under the skin.
4
Stuff the inside of the turkey with any remaining mixture. Tie the legs of the turkey with kitchen twine. Drizzle the remaining olive oil over the turkey, then season with salt and pepper.
5
In a baking dish, place the slices of red onion, then place the turkey on top. Pour the orange juice over the turkey. Pour in the chicken broth.
6
Roast in the oven at 180°C for 2h30 depending on the size of the bird. Do not hesitate to baste the turkey very regularly (every 20 minutes) with the cooking juices.
7
10 minutes before the end of cooking, add a few dried plums (10).
8
To finish, once cooked, let the turkey rest for 10-15 minutes in the oven. Serve with homemade potato gratin or homemade mashed potatoes.
Notes
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