Halal Free Range Turkey Recipe (ZUSS Spicy Style) (upto 45min prep time, for those of us who do not like bone)
A particular recipe we the ZUSS family have cooked and enjoyed is a deboned turkey, stuffed with chicken and lamb sausage meat.
You will need
1 Halal Free Range Turkey
1 Halal Free Range Chicken de-boned and marinated in Tandoori Masala
A large needle and thread
Small sharp knife
1kg Halal Free Range Lamb mince
4 cups of onion
3tbsp Minced Garlic
3 cups toasted bread crumbs
3 cups of stock ( This can be made from the bones that have been removed from the turkey and chicken)
Firstly de-bone your Halal Free Range Turkey, place your whole Halal Free Range Turkey on a chopping board, turn the bird over, breast side down and make a long cut from the top to the bottom of the bird stopping when the knife hits bone. Then with a small sharp knife start to cut under the skin making sure you get the knife as close to the bone as possible, cutting as you follow the bone of the carcus around.
Once you have cut one side down then cut the other side it will start to open like a book. Next great care needs to be taken as you will start to cut toward the breast plate of the bird, you need to take your time here as any wrong move will result in you cutting through the skin of the breast and ruining the appearance of the bird. As you cut around to the front of the bird make sure you get all the meat off the bone you will come to a ridge direct in the middle of the breast plate, here the skin goes very thin so even greater care must be taken. Once the breast bones have been removed you will be left with a flat turkey, the only bones that will remain are the wings and and drumsticks. Please see photo.
Now in a similar fashion de bone a Halal Free Range Chickens which should be totally deboned (no wings or drumsticks) and marinaded in a tandoori masala.
Next you need to make your stuffing,
Melt butter in a large pan and add the onions. Saute until dark brown but not burned about 10-12minutes. Add the mince meat and cook until the meat is brown. Whilst cooking add salt and spices of your own choice, keep stirring frequently and now add your paprika and minced garlic. Stir in the stock and bring to simmer and cook until water evaporates and oil rises to the top, about 10mins. Stir in the breadcrumbs and mix well. Add more bread crumbs if mixture is too moist.
Now start to build layers of your filling, how many layers depends on how big the Turkey is.
Now please ask your sous Chef to help you pull the bird together, now while your assistant is holding the bird together you need to start stitching the bird up, (don’t worry you do not need a medical degree for this , how ever it may help!)
The thread you use will need to be doubled up the pushed through the large needle, it will make the sticth stronger. Also do not stitch to close to the edge otherwise the skin may split, stitch at least 1-2cm in from the edge.
Now cover the whole bird is your choice of spice , we used a Moroccan dry rub, now you can place in the oven. We always put our Turkey in the oven the night (in 10pm) before on a low heat and it will slow cook through the night. Normally we will switch off about 10am.