Herb-Infused Roast Turkey with Savory Bacon Stuffing

This traditional dish, known as 'pavo asado con relleno de tocino' in Spain and 'turkey al forno' in Italy, is a centerpiece for festive gatherings. The turkey is lovingly stuffed with a rich mixture of minced pork, dried apricots soaked in brandy, and aromatic herbs, ensuring each bite is a flavor explosion. The addition of crispy bacon wrapped around the turkey not only elevates the dish with its savory notes but also protects the turkey from drying out during roasting. The resulting gravy, made from the pan drippings, is velvety and full of depth, perfect for drizzling over slices of succulent turkey. This dish embodies the spirit of celebration and togetherness, often gracing tables during holidays and special occasions, symbolizing abundance and gratitude.

Time to complete

Prep

1h

Cook

3h

Wait

0 minutes

Total

4h

Ingredients (Makes 8 portions)

Turkey Preparation

  • 1 turkey, preferably fresh, weighing about 5 kg (11 lbs), out of the refrigerator for 2 hours
  • 200 g (7 oz) cow's butter, softened
  • 250 g (8.8 oz) good quality bacon, sliced
  • 1 onion, cut in half
  • 1 leek, cut in half
  • 1 carrot, halved
  • 2 sprigs celery
  • 1 whole head of garlic, peeled from the outer layers, cut in half
  • 3 bay leaves (ideally fresh)
  • 1/2 bunch fresh thyme
  • 1 liter (4 cups) water

Stuffing Preparation

  • 200 g (7 oz) onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 kg (2.2 lbs) minced pork (from shoulder)
  • 250 g (8.8 oz) dried apricots, halved and soaked in 50 ml (3.4 tbsp) brandy for 1 hour
  • 150 g (5.3 oz) stale breadcrumbs, baked until dry and crispy
  • leaves of 2 sprigs of fresh sage (or rosemary), finely chopped
  • 3-4 sprigs of fresh mint, finely chopped
  • 2-3 sprigs fresh thyme, finely chopped

Gravy Preparation

  • 20 ml (1.4 tbsp) olive oil
  • 1 large carrot, sliced
  • 2 garlic cloves, lightly crushed
  • 1 large onion, sliced
  • 1 sprig celery, finely chopped
  • 500 ml (2 cups) dry red wine
  • 1,500 ml (6 cups) chicken broth
  • 1/2 bunch fresh thyme
  • 50 g (1.8 oz) cow's butter
Nutrition Information (per 100g)
  • Calories: 220
  • Fat: 14
  • Protein: 18
  • Carbohydrates: 5
  • Fiber: 1
Directions

Prepare the Stuffing

  • 1. In a non-stick pan, heat olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until translucent.
  • 2. Add the crushed garlic and sauté for an additional minute. Remove from heat.
  • 3. In a large bowl, combine the sautéed onion and garlic with all remaining stuffing ingredients. Mix thoroughly and set aside.

Prepare the Turkey

  • 4. Preheat the oven to 230°C (450°F). Season the turkey generously with salt and pepper, massaging it inside and out.
  • 5. Stuff the turkey with the filling mixture, packing it snugly but leaving some room for expansion.

Roasting the Turkey

  • 6. Place the turkey in a roasting pan and bake for 20 minutes at 180°C (350°F).
  • 7. Sew the opening shut with cooking string. Brush the turkey with softened butter and wrap it in bacon, leaving the legs and neck exposed.
  • 8. Arrange the vegetables and garlic around the turkey in the pan. Pour in the water, being careful not to wet the turkey.
  • 9. Cover loosely with aluminum foil and roast for 30 minutes. Reduce the temperature to 170-180°C (340-355°F) and continue roasting for 2.5 hours.

Check for Doneness

  • 10. Use a meat thermometer to ensure the internal temperature reaches 70°C (160°F).

Finish Cooking

  • 11. In the last 30 minutes, remove the foil and bacon to allow the skin to crisp.

Prepare the Gravy

  • 12. Once the turkey is cooked, transfer it to a platter and cover with foil to keep warm. Skim the fat from the drippings and set aside.
  • 13. In a saucepan, heat the reserved fat and sauté the carrot, onion, and celery until caramelized.
  • 14. Add the garlic and sauté briefly, then deglaze with red wine, allowing it to reduce for 5 minutes.
  • 15. Add chicken broth and thyme, simmering until reduced by two-thirds. Strain the sauce and return it to heat, thickening it further.

Serve

  • 16. Stir in butter off heat until melted, season with salt and pepper, and serve alongside carved turkey and stuffing.
Cookix's Secrets

Alternative Cooking Method

  • Consider smoking the turkey for a unique flavor profile.

Flavor Enhancements

  • Add chopped nuts like walnuts or pecans to the stuffing for added texture.

Gravy

  • For a richer gravy, add a splash of cream at the end.

Healthier Options

  • Use ground turkey or chicken instead of pork for a leaner stuffing.

Stuffing

  • Do not overstuff the turkey; leave space for the filling to expand during cooking.

Turkey Preparation

  • Ensure the turkey is at room temperature before roasting for even cooking.