Stuffed Turkey
Deboning turkey thighs is an essential step that will allow us to prepare a delicious roll, full of flavors and varied textures. We start by carefully separating the meat from the bone, making sure to obtain well-cleaned thighs. This step will help us achieve a uniform and manageable roll. Meanwhile, we take care of the vegetables that will enrich the filling. We finely chop the onion and garlic, while the carrots and chestnuts will be diced into brunoise, that is, small cubes. These will add not only flavor but also a pleasant appearance to the roll.
To combine all the ingredients, we soak the bread in warm water or vegetable broth, the choice being ours. In a pan, we add a little oil and sauté the onion with garlic and carrots until they become translucent and the flavors combine harmoniously. Once the mixture is ready, we will combine it with the chopped meat, soaked bread, and chestnuts, mixing well to obtain a homogeneous composition. We season with salt, pepper, and other preferred spices to intensify the flavor.
We continue with forming the roll. We take a plastic wrap and spread a turkey thigh on it, evenly placing the meat and vegetable mixture. Then, we cover with the other thigh and roll carefully, making sure that the side ends of the first thigh are hidden under the second. We roll tightly and tie the roll with kitchen twine, starting with the length and continuing from place to place on the width, to ensure that the filling will not come out during baking.
If we have a baking bag, we place the roll inside according to the instructions, and if not, we place it in a heat-resistant dish with a lid. We season the roll on the outside with a mixture of paprika, garlic, salt, pepper, and thyme, ensuring that every corner is well covered. If we used the dish, we add about 300 ml of water to maintain moisture during baking. Then, we close the lid and put the dish in the preheated oven at 200°C, using the convection function, for about an hour and a half.
During cooking, it is important to check the roll and moisten it from time to time. Halfway through the time, we moisten a clean cotton towel and place it over the roll to prevent drying. Once the cooking time is up, we take the dish out of the oven and lift the lid, letting the roll brown a little. If we see that it has browned nicely, we moisten the towel again and place it over the roll, ensuring that it will not remain exposed.
Ingredients: 2 turkey thighs (~1300g) 500g mixed minced meat 2 medium carrots 1 large onion 2 garlic cloves 150g chestnuts (cooked and peeled) 100-150g bread oil salt pepper thyme paprika kitchen twine
