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I did the merguez which is lamb sausage encased in pork mince, chopped fresh parsley, lemon zest, grated apple, chopped apricots, chopped pistachio nuts, salt and pepper on a bed of sage leaves rolled into a sausage. I prepared this last night in advance and had it rolled up in aluminum foil ready for today's cooking. It's the equivalent to stuffing but outside the bird. The bird was stuffed with quartered onions and lemons along with a soft butter mixture of chopped fresh parsley, olive oil, lemon zest and lemon juice and garlic which is smothered underneath the skin of the bird. The turkey is then put in the oven for ten minutes, taken out, and then covered with streaky bacon.
I haven't gotten to the gravy yet as the bird will have to rest for as long as we cooked it first, then I can use the juices and bits and pieces of the bird you usually don't eat ( wing tips and the bits at the end) for the gravy later.
I haven't gotten to the gravy yet as the bird will have to rest for as long as we cooked it first, then I can use the juices and bits and pieces of the bird you usually don't eat ( wing tips and the bits at the end) for the gravy later.