Braised Turkey, Stuffed with Herbs, Garlic and Truffle

Name: Braised Turkey, Stuffed with Herbs, Garlic and Truffle
Yield: Serves 8
Ingredients: herbs, such as chervil, tarragon, coriander or parsley, or a mixture of these; herbs, such as chervil, tarragon, coriander or parsley, or a mixture of these; 2½ fl oz / 70 ml white port or fino sherry; herbs, such as chervil, tarragon, coriander or parsley, or a mixture of these; 4 tbsp extra virgin olive oil or melted butter; 2½ fl oz / 70 ml white port or fino sherry; salt; 4 tbsp extra virgin olive oil or melted butter; 8 oz / 230 g belly pork; freshly ground black pepper; 1 carrot, peeled and chopped; 1 onion, peeled and sliced; 1 leek, trimmed and sliced; 1 celery stalk, trimmed and sliced; ½ pt / 280 ml turkey stock; 6 garlic cloves, peeled; 1 truffle; scrubbed or 1 oz / 30 g dried porcini, soaked for 30 minutes and drained; 1 truffle; scrubbed or 1 oz / 30 g dried porcini, soaked for 30 minutes and drained; 6 lb / 2.70 kg fresh turkey; herbs, such as chervil, tarragon, coriander or parsley, or a mixture of these; herbs, such as chervil, tarragon, coriander or parsley, or a mixture of these

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

6 garlic cloves, peeled
1 truffle; scrubbed or 1 oz / 30

Main course
Gluten-free

Method

Cut the garlic in thin slivers, and thinly slice the truffle or cut the porcini into thin slivers. Ease the skin away from the flesh of the turkey, over breast, thighs and drumsticks. Arrange the garlic, truffle or mushroom pieces and the herbs over the flesh. Draw the skin back into place and secure with a cocktail stick.

Mix the port or sherry and olive oil or butter, and brush it ove