Black Garlic Kitchen

Black Garlic Christmas Stuffed & Rolled Turkey

A beautiful centrepiece for your Christmas table – stuffed and rolled turkey breast filled with Black Garlic Sausagemeat Stuffing. Traditional stuffing packed with festive flavours and studded with Black Garlic, with the turkey meat covered in a homemade Black Garlic Turkey Rub. A succulent, flavourful and easy to carve turkey joint – a quintessential part of Christmas. 

Black Garlic Roast Turkey

Prep: 40 mins + 1 hour to allow the turkey to come up to room temperature | Cook: according to weight | Serves: 6

Ingredients

For the Stuffing

  • 25g butter
  • 1 red onion – peeled and finely chopped
  • 450g sausagemeat or 450g sausages removed from their skins
  • 50g dried apricots – roughly chopped
  • 100g vacuum-packed cooked chestnuts – roughly chopped
  • 100g shelled pistachios – roughly chopped
  • 50g dried cranberries – roughly chopped
  • 12 cloves Black Garlic – sliced
  • 50g breadcrumbs
  • 1 tbsp fresh sage – chopped or 1 tsp dried sage
  • 1 tbsp fresh rosemary (leaves only) – chopped or 1 tsp dried rosemary
  • 1 tbsp fresh thyme – leaves only or 1 tsp dried thyme
  • 2 tbsp fresh parsley chopped or 1 tbsp dried parsley
  • Zest of 1 orange
  • 1 large egg
  • ½ tsp Black Garlic Sea Salt or table salt
  • ¼ tsp freshly ground black pepper
 
For the Rolled Turkey Breast

  • 2kg (boned and butterflied weight) turkey breast – ask your butcher to do this
  • 100g butter
  • 2 tbsp Black Garlic Paste
  • 4 tbsp BGK’s Black Garlic Turkey Rub
  • Olive oil for drizzling

Method

  • Start by preparing the Black Garlic Stuffing – melt the butter in a frying pan set over a medium heat, add the onion and cook for 8 minutes until soft. Leave to cool.
  • Mix the cooked, cooled onion with the rest of the stuffing ingredients. Mix well. Chill in the refrigerator until ready to assemble the joint.
  • When ready to prepare the turkey – bring the turkey meat up to room temperature for 1 hour before cooking.
  • Preheat the oven to 190C/170Cfan/Gas5.
  • Put the turkey breast skin-side down on a board. Open up the butterflied turkey breast. Place the half the stuffing in the middle of the meat.* Fold the turkey breast sides around the stuffing. Using kitchen string, tie the meat at 4cm intervals until secure.
  • Weigh the stuffed turkey joint. Calculate the cooking time, allowing 25 minutes per 500g.
  • Place the turkey joint into a roasting tin. Smear butter all over the rolled turkey, including the underside. Using a silicone pastry brush, apply a thin layer of Black Garlic Paste over the butter. Sprinkle on BGK’s Turkey Rub all over the rolled turkey joint. Drizzle with olive oil.
  • Cover the turkey in a loose tent of foil.
  • Roast the joint for the calculated time, basting occasionally with the pan juices.
  • 20 minutes before the end of cooking time remove the foil and continue to cook.
  • To test if the turkey joint is cooked, insert a skewer into the middle of the joint; it should be piping hot and the juices should run clear. A minimum core temperature of 72C is recommended.
  • Remove the turkey joint to a carving board, cover with foil and leave to rest for 20 minutes before carving. NB remove the string before carving.
 

To Serve: serve with BGK’s festive accompaniments and BGK’s sides: Black Garlic Gravy, Black Garlic Pigs in Blankets, Black Garlic Cranberry Sauce, Black Garlic Bread Sauce, Black Garlic Stuffing, Black Garlic Devils on Horseback, Black Garlic Roast Potatoes and Black Garlic Red Cabbage.

Top Tip:* you can make the stuffing a day ahead and chill in the refrigerator until ready to assemble the roast. Once the turkey is stuffed, cook the remaining half of the stuffing separately in the same oven for approximately 30 minutes until golden brown.

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