Turkey is not a bird native to Philippines unlike chickens and ducks which are readily available. Maybe I’ll try to substitute this recipe with those birds if ever i will have a chance to cook it because turkey are expensive even locally grown. This is an old recipe dating back in the Spanish era which you can try if you have a special occasion.
To cook braised whole turkey; Debone the turkey and rub it inside out with butter, salt and pepper. Dredge with flour inside out. Prepare the stuffing: In a mixing bowl, combine ground pork, ham, raisins, olives, shallots, pork sausage, cheese and eggs. Mix well and season to taste. Add a little wine and bay leaves. Stuff the bird with this mixture and truss the bird. In a large pan or deep fryer, heat oil. Brown the whole turkey to a light golden color to seal the meat and its juices. Set aside. In another large pan, heat the stock. Lower the turkey into the simmering stock and bring to a boil, continuously braising until the bird is cooked for at least 1 or 1 1/2 hour. Do not let the stock dry up. Add more water or soup stock if it dries up. When cooked, put the turkey in a large serving tray. Keep it warm in an oven. Add remaining wine to the remaining stock and simmer. Serve as a sauce for the turkey.
How to Cook Old Style Braised Whole Turkey
Ingredients
- 1 pc 8 kilo whole young turkey
- 2 tablespoons unsalted butter
- salt and pepper to taste
- 1 cup flour
- 1/2 kilo ground pork with fat
- 500 grams ham coarsely chopped
- 3 tablespoons raisins soaked in wine or brandy
- 1/2 cup sliced green and black olives
- 100 grams shallots chopped
- 500 grams pork sausage cubed
- 50 grams cheese grated
- 3 eggs
- 1 cup red wine or sherry
- 2 bay leaves
- 3 to 5 liters poultry stock
Instructions
How to cook Braised Whole Turkey:
- Debone the turkey and rub it inside out with butter, salt and pepper. Dredge with flour inside out.
- Prepare the stuffing: In a mixing bowl, combine ground pork, ham, raisins, olives, shallots, pork sausage, cheese and eggs.
- Mix well and season to taste. Add a little wine and bay leaves. Stuff the bird with this mixture and truss the bird.
- In a large pan or deep fryer, heat oil. Brown the whole turkey to a light golden color to seal the meat and its juices. Set aside.
- In another large pan, heat the stock. Lower the turkey into the simmering stock and bring to a boil, continuously braising until the bird is cooked for at least 1 or 1 1/2 hour.
- Do not let the stock dry up. Add more water or soup stock if it dries up.
- When cooked, put the turkey in a large serving tray. Keep it warm in an oven.
- Add remaining wine to the remaining stock and simmer. Serve as a sauce for the turkey.
