Add a touch of Italy to your Thanksgiving meal with this diced chorizo-stuffed turkey
12 to 16 servings
Approximatly 4h30 (for a 5kg turkey)
*Note: How to cook a perfect turkey every time?
In an oven preheated to 350° F, the basic rules are 45 minutes per kilo: So, for a 5 kg-turkey, the cooking time will be approximately 4.5 hours. If you prefer the skin crispy, after removing the lid 30 minutes prior to it being done, spread a little apple or cranberry jelly on the turkey. This will give it a glazed golden finish that tastes delicious!
For a mouth-watering presentation, plate generous slices of turkey accompanied with stuffing*, a few oven-grilled vegetables (carrots, beans, etc.), and Parisian or mashed potatoes.
*Note: For a delightful stuffing presentation, here’s a little tip: make cylinders by rolling the stuffing in aluminum foil, removing the foil, and then cutting the stuffing into slices to arrange on the plate. You can also use shape cutters to mould the stuffing.
To make the gravy, recover the cooking juices and remove the fat using a gravy separator. Add 1 to 2 packages of commercial brand turkey gravy for delicious results. Run through a sieve and keep warm.
For more gravy, debone the turkey in advance, recover the bones, and place them in the bottom of the roasting pan. Cover the bones with cold water and add 1 to 2 packages of commercial brand turkey gravy mix for delicious results. Run through a sieve and keep warm.
For a gluten-free version: use gluten-free bread, broth and spices.
You can also substitute the Chorizo with Pancetta. We recommend browning the Pancetta in olive oil beforehand until golden brown before adding it to