Old Style Braised Whole Turkey

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.

Print Recipe

How to Cook Old Style Braised Whole Turkey

Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Turkey Recipe

Cuisine: Filipino

Servings: 24 servings

Author: Manny

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.