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Turkey "Palm Beach"

4 servings

Ingredients

• 1 Stk Onion
• Parsley (nach Bedarf)
• 80 g butter
• Poultry liver (nach Bedarf)
• 3 Stk mushrooms (ready to fry)
• 2 Stk Rolls (soaked and squeezed)
• 200 g Pork (lean, ground)
• 200 g Lean ground beef
• 2 Stk Eggs
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 1 Prise Marjoram
• Curry powder (nach Bedarf)
• 1 Stk Turkey (oven-ready, with neck skin)
• 2 Stk Apples
• Smoked bacon (sliced) (nach Bedarf)
• 50 g Beurre manié
• Water (nach Bedarf)
• Chestnuts (glazed) (nach Bedarf)
• Rice (for curry buttered rice) (nach Bedarf)

Instructions

1. Finely chop onion and parsley and sauté in butter until translucent.
2. Dice poultry liver and mushrooms and add, briefly roast together.
3. Finely mince the soaked and well-pressed rolls together with pork and beef.
4. Mix well with the roasted mixture, eggs, salt, pepper, marjoram and curry powder.
5. Prepare the turkey with neck skin: undercut the crop skin down to the breast, fill with the farce and sew the opening closed.
6. Salt the poultry inside and outside.
7. Place the remaining farce and washed apples in the cavity.
8. Truss the turkey and cover with smoked bacon slices.
9. Roast in a pan with finger-high water over moderate heat, basting several times, 2 to 3.5 hours depending on size until light brown.
10. Remove the turkey, remove the strings.
11. Slice the stuffing and arrange on a platter, place the carved turkey pieces on top.
12. Sauté the remaining roasting fat with beurre manié, deglaze with water into a thin sauce, simmer a few minutes, season to taste and strain through a sieve.
13. Pour some sauce over the turkey and serve the rest separately.
14. Serve glazed chestnuts and molded curry-butter rice as garnish.
15. Garnish with a bouquet of parsley.

Based on a cookbook by Hans Hofer (1964), adapted with AI.