Turn Off Main Image
Roast Turkey with Ricotta Stuffing
Neil Perry - Fresh And Fast
Here is a light alternative to the traditional roast turkey.
7.6 kg Whole Turkeys
Extra Virgin Olive Oil
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
Measurement Conversion Calculator
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.
Remove from the heat & cool.
Blanch the spinach leaves in boiling salted water until just wilted then drain & rinse under cold water.
Squeeze the excess water from the spinach.
Combine the cooled onion with the spinach, ricotta, herbs, raisins & butter.
Add the eggs & seasoning & mix through well.
To prepare the turkey, press the stuffing under the skin of the turkey & into the breasts & legs, until it is firmly packed in.
Rub the skin with plenty of extra virgin olive oil & season the turkey inside & out.
Place the turkey in a large baking tray & roast for ½ hour on 200C.
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.
Remove the legs & thighs & the wings at the second joint.
Remove the breasts & slice each into 1-2cm thick slices, being careful not to rip the skin.
Serve on a large platter with lemon wedges.
A turkey this size will easily feed 20, with leftovers.