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Stuffed Roasted Turkey with Walnuts and Raisins
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Stuffed Roasted Turkey with Walnuts and Raisins

Easy to execute, this Stuffed Roasted Turkey with Walnuts and Raisins is perfect for a family reunion, or to share with loved ones. Make sure to follow the safety tips and instructions included with this recipe.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: French
Keyword: Stuffed Roasted Turkey with Walnuts and Raisins
Servings: 12
Calories: 1211kcal

Ingredients

  • 1 free-range turkey 12 pounds
  • 0.25 French bread Baguette
  • 1 cup milk
  • 0.5 cup seedless raisins
  • 2 ounces Brandy or Cognac
  • 12 cloves garlic, peeled and halved
  • 1 bunch parsley, leaves separated from stems
  • 1 pound walnuts, cracked and shell removed (= 1½ cup)
  • 1 pound freshly ground pork
  • 4 ounces butter
  • 0.75 cup vegetable oil
  • 3 feet butcher string
  • 1 cup chicken stock
  • 1 small clean rag
  • 2 medium red apples, each cut into 8 cubes
  • 1 medium onion, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • Salt and pepper, to taste

Instructions

  • Stuffing: Cut the baguettes in large cubes and soak into the cold milk for 15 minutes binding the two ingredients to make what is called a "Panade" in French cuisine. Refrigerate. In a separate bowl, soak the raisins in the brandy and reserve. Peel and chop the garlic in a food processor, then add the leaves of the parsley. Process until finely chopped. In a large, clean bowl, place the freshly ground pork, soaked raisins with Cognac, Persillade, Panade, salt, pepper and walnuts, and work until well combined.
  • Prepare the turkey: Remove giblets and neck from turkey; rinse turkey in cold water. Clean, wash and dry the bird on the outside and the inside, using a dry clean towel. Then, reserve the bird in the refrigerator.
  • Stuff the turkey and truss the bird. Place a square of folding aluminum foil on the top part of the stuffing; this will prevent it from burning.
  • Roast and baste the bird: Place the turkey in a greased roasting pan, large enough to hold it, breast side up. Baste the bird with knobs of butter, melted butter and ¾ cup of vegetable oil. Place a clean damp rag (previously dampened in the chicken stock) on the top of the breast.
  • Roast in preheated oven at 325°F. For safety and uniform doneness of the turkey, cook stuffing separately in a casserole. Every 30 minutes, baste the bird using a bulb baster, with the fat in the roasting pan. After 1 hour of cooking, remove the rag on the top of the breast and set the oven to 350°F.
  • Take the time to baste the turkey regularly. After two hours, add the chopped onion, carrot and apples to the roasting pan around the bird.
  • The safest way to know when the turkey is ready is to use a food temperature thermometer.
  • The temperature of a whole turkey must reach 180°F in the thickest part of the thigh, and the center of the stuffing must reach 165°F. If it has not reached 165°F, continue cooking the turkey until the stuffing reaches 165°F.
  • When cooked, remove the roasting pan from the oven, cover with foil and let the turkey stand 15 minutes before removing the stuffing and carving. This resting time allows the juices to redistribute throughout the bird so that it will be moist and delicious.
  • Serve the turkey: Remove the butcher string and the piece of foil on top of the stuffing. Place the bird on a large platter, de-grease the gravy, and serve in a saucer on the side of the roasted turkey.