This recipe is from Richard Corrigan's Monthly Chef's Masterclass! Book into the next one here.
Christmas Turkey with Stuffed Leg
Ingredients
Brine:
5 litre of cold water
350g table salt
Turkey Breast:
1 x Norfolk bronze turkey – breast and legs removed
20 x Fresh chestnuts - peeled
250g butter
2 x lemon zest
3g thyme leaves - chopped
3g chopped parsley
Black winter truffle
Salt
Stuffed Turkey Leg:
500g sausage meat
3 x shallots, brunoise
5g thyme, picked and chopped
5g garlic, minced
5g sage, chopped
50g cooked chestnuts, chopped
2 x turkey legs, bone removed
Method
Brine:
Whisk all ingredients together and use to soak meat as required.
Turkey Breast:
Brine the turkey for 6 hours. Rinse and pat dry.
Split the turkey breast lengthways and remove the fillet.
Make an incision in the middle of the split breasts and insert peeled chestnuts.
Mix butter with lemon zest, herbs, and salt. Rub over the turkey and microplane truffle on top.
Roll tightly in clingfilm to form a ballotine. Tie ends and chill overnight.
Steam or poach to 58°C, then remove clingfilm and roast in oil and butter until golden.
Stuffed Turkey Leg:
Sweat shallots in butter until cooked (no colour), chill, then mix with sausage meat, herbs, and garlic.
Flatten turkey thighs, brine for 6 hours, then pat dry.
Stuff turkey with the mixture, wrap tightly in clingfilm to form a ballotine.
Steam at 90°C until core temperature reaches 50°C. Rest 30 minutes.
Roast in a pan with oil, butter, thyme, and garlic until golden. Rest before serving.
Follow along with Chef Corrigan
For an alternative Christmas Dinner - find Richard's favourite sides this year, Pak Choi, Delicia Pumpkin, Caramelised Pineapple and Cranberry Sauces here.