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.

How to Cook Old Style Braised Whole Turkey

 

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Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

 

Author: Manny

Recipe type: Turkey Recipe

Cuisine: Filipino

Serves: 24 servings

Ingredients

• 1 pc 8 kilo whole young turkey
• 2 tablespoons unsalted butter
• salt and pepper to taste
• 1 cup flour
• ½ kilo ground pork with fat
• 500 grams ham, coarsely chopped
• 3 tablespoons raisins soaked in wine or brandy
• ½ 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:

1. Debone the turkey and rub it inside out with butter, salt and pepper. Dredge with flour inside out.
2. Prepare the stuffing: In a mixing bowl, combine ground pork, ham, raisins, olives, shallots, pork sausage, cheese and eggs.
3. Mix well and season to taste. Add a little wine and bay leaves. Stuff the bird with this mixture and truss the bird.
4. 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.
5. 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 1½ hour.
6. Do not let the stock dry up. Add more water or soup stock if it dries up.
7. When cooked, put the turkey in a large serving tray. Keep it warm in an oven.
8. Add remaining wine to the remaining stock and simmer. Serve as a sauce for the turkey.

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