Prosciutto And Rye Stuffed Turkey With Prune Preserve Recipe
Recipe By Taste
Give tradition a modern aussie spin with a zesty lemon brine. It makes it the most juicy and succulent turkey you'll ever taste. Start this recipe a day ahead.
Ingredients For Prosciutto And Rye Stuffed Turkey With Prune Preserve Recipe
250 gram Rock salt
250 gram Caster sugar
1 Lemon sliced
0.5 bunch Fresh thyme
3 Fresh bay leaves
2 teaspoon Whole black peppercorns
8 liter Water
5.5 kilogram Whole turkey
50 gram Butter melted
250 milliliter Massel salt reduced chicken style liquid stock
375 milliliter Water, extra
2 tablespoon Plain flour
125 milliliter Red wine
1 tablespoon Extra virgin olive oil
1 Large red onion, halved, thinly sliced
200 gram Prunes, pitted, chopped
80 milliliter Red wine
80 milliliter Apple cider vinegar
55 gram Brown Sugar, Firmly Packed
6 Whole cloves
50 gram Butter
1 Large brown onion, finely chopped
100 gram Prosciutto, finely chopped
200 gram Swiss brown mushrooms, finely chopped
0.5 cup Fresh Sage Leaves, Finely Chopped
1.5 tablespoon Fresh thyme leaves
2 Garlic Cloves, Crushed
45 gram Roasted hazelnuts, coarsely chopped
1 Lemon, rind finely grated, juiced
350 gram Fresh light rye breadcrumbs
Nutrition value
1521
calories per serving
63 g Fat157 g Protein82 g Carbs33 g FiberOther
Current Totals
63 g Fat
157 g Protein
82 g Carbs
33 g Fiber
MacroNutrients
Carbs
82 g
Protein
157 g
Fiber
33 g
Fats
Fat
63 g
Vitamins & Minerals
Calcium
798 mg
Iron
43 mg
Vitamin A
339 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
18 mg
Vitamin B6
4 mg
Vitamin B9
217 mcg
Vitamin B12
0 mcg
Vitamin C
32 mg
Vitamin E
9 mg
Copper
5 mcg
Magnesium
358 mg
Manganese
6 mg
Phosphorus
1686 mg
Selenium
163 mcg
Zinc
25 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment