Turkey Roast & Clementine

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Using a salt rub on your bird will act like a brine and make it extra succulent – this festive roast is permeated with citrus, thyme, and sherry

Ingredients    [ For 6 to 8 people ]    [   Preparation time : 55 minute  –  Cooking time : 1h25 minutes  ]

Roast Turkey

  • 1 orange pepper, seeded and diced
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 30 ml (2 tbsp) butter
  • 375 g (3/4 lb.) ground pork
  • 250 ml (1 cup) fresh bread crumbs, cubed
  • 125 mL (1/2 cup) freshly squeezed clementine juice
  • 1 turkey breast roast 1.8 kg (4 lb.) with or without the skin and without the fillets, not tied (two half-breasts)
  • 30 ml (2 tbsp) olive oil
  • 675 ml (2 1/2 cups) chicken broth
  • Salt and pepper
  • Butcher’s string

Clementine Sauce

  • 10 ml (2 tsp) cornstarch
  • 10 mL (2 tsp) water
  • 180 ml (3/4 cup) sugar
  • 60 mL (1/4 cup) lemon juice
  • 2 French shallots, thinly sliced
  • 2 garlic cloves, chopped
  • 375 ml (1 1/2 cup) of clementine juice
  • 375 ml (1 1/2 cup) of Muscat wine (ex: Samos)
  • 375 ml (1 1/2 cup) chicken broth
  • The grated zest of 2 clementines
  • 60 ml (1/4 cup) butter, cubed

Preparation Method

Roast Turkey

  1. In a frying pan, soften the pepper, onion, and garlic in the butter.
  2. Add the meat and sauté for about 5 minutes. Salt and pepper.
  3. Add bread and clementine juice. Continue cooking almost dry, stirring frequently.
  4. Adjust seasoning. Let cool. Cover and refrigerate.
  5. The stuffing must be tempered or cold before stuffing the turkey breast.
  6. Place the rack in the bottom of the oven. Preheat oven to 180 ° C (350 ° F).
  7. Unfold the turkey roast and open it flat, skin down.
  8. Put strings under the meat, making them protrude on each side.
  9. Salt and pepper. Spread the mixture of meat in the center of the breasts.
  10. Close the roast and tie. Cut the excess strings.
  11. In a large frying pan or large baking pan, brown the turkey roast on all sides in oil.
  12. Salt and pepper.
  13. Add the broth to the bottom of the pan.
  14. Bake for 2 hours or until a meat thermometer inserted in the center of the stuffing indicates 74 ° C (165 ° F).
  15. When cooking, cover the roast with foil, if necessary (to prevent it from becoming too brown).

Clementine Sauce

  1. In a bowl, dissolve the starch in water. Book.
  2. In a saucepan, bring to a boil the sugar, the lemon juice, the shallots and the garlic.
  3. Continue cooking until the syrup begins to caramelize.
  4. Add clementine juice, muscat wine, broth and clementine peel.
  5. Bring to a boil and reduce by half. Add the starch mixture and the butter whisking.
  6. Simmer for 1 minute. Salt and pepper.
  7. Slice the roast by removing the string as you go.
  8. Place the slices on a serving dish. Serve with clementine sauce and mashed potatoes.

Enjoy it !!




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