Turkey Teet Part 1 - Preparation

killercoastie's picture

Aug. 17, 2012

My way to utilize le gobbler.


Turkey 1 , deboned
Kosher salt 2 Pinch
Pepper 2 Pinch
Sage leaves 1/4 Cup (4 tbs)
Rosemary 1 Tablespoon
Thyme 1 Tablespoon
Ground turkey 1/2 Pound
Pomegranate 2 Tablespoon
Smoked fontina cheese slabs 2 Medium , cut into strips
Portabella mushrooms 2 Large , sliced to long pieces
Tangerine 6 Clove (30 gm) , peeled
Prosciutto slices 8 Medium
Stock 1 Cup (16 tbs)
Butter 2 Tablespoon
Madeira wine 1/2 Cup (8 tbs)



1. Debone the turkey. Cut it into a flat fillet with the butterfly cut.

2. Spread kosher salt, pepper, rosemary, thyme, sage leaves, ground turkey, pomegranate, fontina cheese, portabella mushrooms, fontina cheese again, tangerine slices and prosciutto slices.

3. Fold the turkey with stuffing carefully without spilling them.

4. Using a twine and loop knots, bind the turkey well. Rub kosher salt, pepper and herbs over it.

5. Place it on a cling wrap sheet and pour some olive oil over it. Wrap it in the cling film and keep it in the fridge for few hours.

6. Preheat the oven to 380 degrees F.


7. Take the stuffed turkey and remove the cling wrap.

8. In a pan, heat oil and put the turkey with base side down. Let it sear for a few minutes on both sides.

9. Deglaze with Madeira wine.

10. Put it in the oven and bake for 10 minutes.

11. After 10 minutes, reduce the heat to 350 degrees F and continue baking for 2 ½ hours or till done.

12. In another pan, add the stock, salt, pepper and butter and reduce it to half to form a sauce.


13. In a serving platter, cut the stuffed turkey into thick slices and pour the stock sauce over it generously and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 170 Minutes
Ready In: 170 Minutes
Servings: 14

Nutrition Facts

Serving size

Calories 444Calories from Fat 202

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 375 mg15.63%

Total Carbohydrates 2 g0.7%

Dietary Fiber %


Protein 54 g108%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet