Stuffed Turkey with Chilli and Citrus Marinade

Summary

Ingredients

• 7 onion (s), white
• 3 chilli pepper (s), red
• 30 g iner root
• 1 bunch soup greens
• 4 tomato (s)
• 1 medium fennel
• 1 leek
• 1 bunch chives
• 1 bunch parsley
• 12 chestnut (s)
• 2 orange (s), organic
• 1 lemon (s), organic
• 2 stalks lemongrass, dried
• water
• 1 large turkey, approx. 7 kg, ready to cook
• 400 g butter
• 600 g bacon, mildly smoked, thinly sliced
• 100 ml rum, brown
• 50 ml oil
• 4 tablespoons oil (orange oil), or orange liqueur
• 40 ml balsamic vinegar, white
• 40 ml white wine
• 250 ml vegetable stock
• Cane sugar, brown
• salt and pepper
• nutmeg
• Caraway seed
• Paprika powder, hot as rose
• cinnamon
• turmeric
• coriander
• Peppercorns, colorful
• Sea salt, coarse

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Instructions

1. You need 750 g of hickory wood chips and 7.5 kg of egg briquettes
2. Marinade:
3. Cut 2 white onions and the chili peppers into small cubes and sauté in 4 tablespoons of orange oil. Peel and finely chop the ginger, add to the pan. Pour 3 tablespoons of brown cane sugar over it and caramelize lightly. Deglaze with 40 ml balsamic vinegar and 40 ml brown rum. Pour approx. 500 ml of water and let it boil down. Season the stock with salt, turmeric, coriander and cinnamon. Possibly sweeten with a little honey. Reduce the brew to approx. 400 ml. Then strain the brew through a fine sieve and let it cool down.
4. Remove the fat from the turkey`s abdomen and take out the innards. Cut off the turkey`s neck at breast level, do not cut off the skin. Cut off the wing tips at the outer joints. Rinse the turkey inside and out with cold water and pat dry carefully with kitchen paper. Pour the prepared marinade into a marinade syringe. Spread the marinade over the entire meat of the turkey using several evenly spaced punctures. Let the turkey rest in the refrigerator for about 10-12 hours.
5. Filling:
6. Heat the oven to 200 ° C top / bottom heat. Score 12 chestnuts crosswise on the flat side and cut off the pointed ends with scissors. Spread the chestnuts on a tray and roast for about 20-25 minutes, until the skin cracks open and becomes dark. Quarter the chestnuts, coarsely chop 1 tuber of fennel and 2 white onions. Cut a stick of leek into thin slices, finely chop 1/2 bunch of chives and 1/2 bunch of parsley. Roughly tear 2 stalks of lemongrass and put everything in a bowl. Rub the peel of 2 oranges into the bowl and squeeze the juice of 1 lemon. Mix everything well and season with salt and pepper.
7. Take the turkey out of the refrigerator and close the neck opening with the skin flap of the neck. Fix the skin with a dressing needle and some kitchen thread.
8. Coarsely crush 2 tablespoons of coarse sea salt and 4 tablespoons of colored pepper in a mortar. Rub the turkey inside and out with the pepper and salt mixture. Pour the filling into the turkey`s abdomen, do not stuff it. Then sew the opening of the abdomen with kitchen thread. Pierce a dressing needle with kitchen thread through the outer wing joint and under the back bone so that the wings are close to the body. Also fix the legs to the turkey`s body with the dressing needle. Tie the leg ends together with kitchen twine tightly in front of the belly opening.
9. Grilling Turkey:
10. Prepare the grill for indirect grilling and preheat it to 220 ° C.
11. Chop 1 bunch of soup greens, cut 4 tomatoes and 3 onions into eighths and place everything in a roasting pan. Pour approx. 600 ml of water into the roaster. Place the roasting pan in the middle under the grillage and heat the sides with egg briquettes.
12. Soak the hickory chips in water and rum for about 2 hours, then drain.
13. Once the grill is up to temperature, brush the grate over the roaster with oil and place the turkey breast down on the grate and spread 250 g of hickory chips on the embers.
14. After 30 minutes, reduce the temperature in the grill to 150 ° C and turn the turkey on its back. Cover the turkey completely with strips of bacon to protect it from drying out. Put 100 g of hickory chips on the embers every 60 minutes and add more briquettes if necessary. In order to better control the temperature, you can light an additional fire with beech shavings in the side grill.
15. When the bacon is crispy and brown, remove it from the turkey and brush it with melted butter.
16. The turkey is cooked at a core temperature of 80 ° C, measured at the thickest part of the thighs, and is done after approx. 5-6 hours.
17. If the sensitive wing and club ends get too dark, they can be covered with aluminum foil.
18. When the turkey is done, take it out of the grill and cover it and let it rest for 10-15 minutes. During this time, take the roasting pan out of the grill, then pass the filler and the stock through a fine sieve and use as a base for a sauce.
19. Then carve the turkey and serve with the sauce.
20. Tip:
21. After pre-cooking at 220 ° C, the ideal cooking temperature is 130 ° C on the meat, so add 15-20 ° C in the grill, depending on the outside temperature. The cooking time is determined at 130 ° C for 50 minutes per 1000 g.

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