Slow-cooked Turkey with Stuffing

Takes 1500 minutes | Serves 8 |

Ingredients

6 kg Whole turkey
100 g Melted butter
10 g Rosemary
500 g Pork sausage meat
1 piece Onion
1 piece Chili
1 bunch Parsley
250 g Mushrooms
1 piece Bell pepper
10 g Salt
5 g Black pepper
10 liters Water
500 g Salt for brine
2 tbsp Black peppercorns
5 piece Star anise
1 piece Garlic bulb
1 piece Cinnamon stick
1 piece Lemon

Steps

Prepare the Brine

• Boil 1 liter of water with the salt, garlic, and spices for 10 minutes to release the flavors.
• Add the remaining 9 liters of cold water and stir until the salt is fully dissolved.
• Place the turkey in the brine and refrigerate overnight.

Prepare the Stuffing

• Chop all vegetables and parsley.
• Mix the sausage meat with the vegetables, parsley, salt, and pepper.

Stuff and Prep the Turkey

• Remove the turkey from the brine and pat it dry.
• Stuff the turkey with the prepared filling, tie the opening shut, and truss the wings.
• Baste the turkey with melted butter and rosemary.

Roasting the Turkey

• Preheat the oven to 250°C. Roast the turkey for 20 minutes to brown the skin.
• Remove the turkey and let it rest for 20 minutes.
• Lower the oven to 110°C (fan) and cook for 1 hour.
• Reduce the oven temperature to 65°C (top and bottom heat) and cook until the internal breast temperature reaches 65°C (this can take 2-4 hours depending on the turkey’s size and your oven).

Rest and Serve

• Remove the turkey from the oven and let it rest for 20-30 minutes before carving.
• Optionally, baste with more herb butter before serving.