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Neil Perry

Roast Turkey with Ricotta Stuffing

Recipe by Neil Perry from Neil Perry - Fresh And Fast

Here is a light alternative to the traditional roast turkey.

Serves 20

Ingredients

  • 7.6 kg Whole Turkeys
  • Extra Virgin Olive Oil
  • sea salt
  • Freshly Ground White Pepper
  • 400 g Fresh Ricotta drained
  • 1 small brown onion finely chopped
  • 8 Cloves Garlic crushed
  • 50 g spinach trimmed and washed
  • 180 g Raisins soaked in hot water for 5 mins drained
  • 150 g unsalted Butter small dice
  • 2 tablespoons Thyme chopped
  • 2 tablespoons Continental Parsley chopped
  • 2 Whole Eggs

Method

  1. To make the stuffing, heat a little olive oil in a frying pan. Add the onion & garlic & cook over a low heat for about 5 minutes or until the onion is soft.
  2. Remove from the heat & cool.
  3. Blanch the spinach leaves in boiling salted water until just wilted then drain & rinse under cold water.
  4. Squeeze the excess water from the spinach.
  5. Chop coarsely.
  6. Combine the cooled onion with the spinach, ricotta, herbs, raisins & butter.
  7. Add the eggs & seasoning & mix through well.
  8. To prepare the turkey, press the stuffing under the skin of the turkey & into the breasts & legs, until it is firmly packed in.
  9. Rub the skin with plenty of extra virgin olive oil & season the turkey inside & out.
  10. Place the turkey in a large baking tray & roast for ½ hour on 200C.
  11. Cook a further hour on 150C then drop the temperature again to 50C, cover the turkey with foil & allow to rest in the oven for about 20 minutes.

ToServe

  1. Remove the legs & thighs & the wings at the second joint.
  2. Remove the breasts & slice each into 1-2cm thick slices, being careful not to rip the skin.
  3. Serve on a large platter with lemon wedges.
  4. A turkey this size will easily feed 20, with leftovers.
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