Recipes Prosciutto and rye stuffed turkey with prune preserve

Recipes Prosciutto and rye stuffed turkey with prune preserve

Recipes Prosciutto and rye stuffed turkey with prune preserve

Recipes Prosciutto and rye stuffed turkey with prune preserve Provide tradition a modern Aussie spin with a zesty lemon brine. It can make it probably the most juicy and succulent turkey you’ll ever taste. Start this formula each day ahead. Prosciutto and rye stuffed turkey with prune preserve

Ingredients

  • 250g rock sodium
  • 250g caster sugar
  • one lemon, sliced
  • 1/2 bunch fresh thyme
  • 3 fresh new bay results in
  • 2 tsps whole black peppercorns
  • 8-10L water
  • 5. 5kg entire turkey
  • 50g butter, dissolved
  • 250ml (1 cup) Massel salt decreased chicken design liquid stock
  • 375ml (1/2 cups) drinking water, extra
  • two tablespoons clear flour
  • 125ml (1/2 cup) red wines

Berry preserve

  • one tablespoon additional virgin olive oil
  • 1 large crimson onion, halved, thinly sliced
  • 200g prunes, pitted, cut
  • 80ml (1/3 cup) dark wine
  • 80ml (1/3 cup) apple cider white vinegar
  • 55g (1/4 cup) dark brown sugar, firmly packed
  • 6 whole cloves

Prosciutto