1 large turkey (at least 4kg)
1/2 kilo of lean minced pork
4 onions
200g prunes
100g breadcrumbs
240ml milk
100ml sherry wine
200ml white wine
3 tablespoons flour or cornstarch
Salt and pepper to taste
Instructions
The initial step is to debone the turkey, but if you’re inexperienced with this process, it’s recommended to save time and effort by purchasing a boneless turkey.
Start by marinating the prunes in sherry wine to infuse them with flavour. Then combine the breadcrumbs and milk in a bowl, allowing the breadcrumbs to absorb the milk.
Chop the onion and put it in a pan with a small amount of oil until it becomes translucent. Make sure it doesn’t turn brown.
Mix all the ingredients, including the lean minced pork, and shape them into a stuffing ball. Season with salt and pepper to taste.
Fill the boneless turkey with the prepared stuffing. Don’t worry if it seems like a generous amount; it may reduce slightly as it cooks due to released juices.
Secure the turkey with kitchen twine to maintain its shape during cooking. Brush a bit of butter or olive oil on the surface. Place the package onto the grill and cook for 20 to 30 minutes at 190°C. Make sure the lid’s closed, otherwise the temperature will go down immediately.
After these 30 minutes, turn the temperature down to 160°C and cook the turkey (with a closed lid) until the inside of the turkey reaches a temperature of at least 75°C and the juices are running.
When the cooking is done, baste the turkey in another layer of olive oil or butter. Cover it and let sit for another 30 minutes.
After cooking, deglaze the roasting tray used for the turkey. Ensure beforehand that the tray is deep enough to contain juices. Pour the white wine into the tray along with a cup of water and add flour or cornstarch.
Transfer the gravy to a separate bowl and serve it alongside the hot, sliced turkey for an enhanced dining experience.
