Jamaican turkey with chorizo stuffing on the FURNACE
Jamaican turkey with chorizo stuffing
Prep time 35 minutes (+ 24 hours brining time)
Cooking time 3 ½ to 4 hours
Serves 8 to 10
For the turkey
1 x 6 kg Turkey
Start a day ahead to brine the turkey.
Mix the salt and 10 litres of water in a clean container and stir until dissolved. Completely submerge the turkey in the brining solution, cover and refrigerate for 12 hours or overnight. Remove the turkey from the brine and submerge in cold water for 1 hour, changing the water at 15 minute intervals.
Dry the turkey well with kitchen paper.
For the chorizo and herb stuffing
100g Unsalted butter
1 Clove garlic (crushed)
1 Medium red onion (chopped)
½ Aged chorizo sausage (diced 5mm cubes)
½ cup Continental parsley (chopped)
¼ cup Lemon thyme leaves
10 slices Fresh wholemeal bread (crumbed in a food processor)
1 Tbsp. Freshly ground pepper
To make the stuffing, heat butter in a saucepan and add the garlic and onion. Cook for 3 minutes then add the diced chorizo sausage. Cook well until the oils from the chorizo start to release. Leave to cool then add in the bread, egg, parsley and lemon thyme and mix well to combine.
Fill the internal cavity of the turkey with the stuffing mixture and enclose the opening with a small metal skewer.
For the jerk dry rub
1 Tbsp. Ground allspice
1 Tbsp. Dried thyme leaves
1 ½ Tbsp. Salt flakes
1 Tbsp. Dark brown sugar
3 Tsp Cayenne pepper
2 Tbsp. Onion powder
2 Tsp Ground black pepper
2 Tsp Garlic powder
½ Tsp Ground nutmeg
½ Tsp Ground cinnamon
90 mls Extra virgin olive oil
Place all the jerk dry rub ingredients into a dry clean jar, tightly close the lid and shake until well combined.
2 Brown onions (sliced 5mm thick)
½ bunch Continental parsley (leaves and stems)
Turn on the Everdure by Heston Blumenthal FURNACE, with hood up and all three gas taps on high. Close the hood until the temperature gauge reaches 200°C, turn the middle tap off and turn down the outside two taps to maintain a temperature of 190°C.
Combine together 1 heaped tablespoon of the jerk seasoning with the olive oil. Brush all over the turkey. Put sliced onions and parsley leaves and stems in a roasting tray and set the turkey on top. Place the roasting tray into the centre of the barbeque and close the lid to roast. Baste the turkey with the remaining jerk rub marinade every 15 minutes (when the rub is finished, use the cooking juices in the roasting tray). Cooking time should be 3 to 3½ hours, depending on the size of the turkey.
When the temperature of the middle of the breast reaches 65°C, cover the breast section with a layer of aluminium foil. Continue roasting the turkey until the temperature in the deepest part of the leg joint reaches 75°C.
Remove the turkey from the oven and rest for at least 30 minutes before carving. Reserve the pan juices and vegetables for making gravy.
CREDIT: Executive chef for Everdure by Heston Blumenthal - Bart Beek