Ernest Reynoso Gala

ROAST STUFFED TURKEY/CHICKEN

Roast Stuffed Turkey/Chicken
by Ernest Reynoso Gala

1) One small Turkey about 3 kilos or 6.6 pounds. Thaw out completely. Rub in and out with
1 tbsp. rock salt
1 tsp. pepper
Add stuffing. Tie legs with a string. Put on top of doubled-up foil, enough to enclose whole turkey. Cover top of turkey with 250 grams package of bacon strips/rashers. Enclose foil.

Bake at 350° F or 175° C for two hours. Open foil. Remove bacon and save for the gravy. Increase oven temperature to 400°F or 200°C and roast 30 minutes more or until internal temperature of the thigh reaches 185°F when tested with an Insta-read thermometer. If thermometer is unavailable, check thigh and poke with fork; if juices are clear, your turkey is ready. Allow 20 minutes per pound of turkey (or 50 minutes per kilo).

2) Stuffing (American-style):
1/2 cup butter
1 cup coarsely chopped white onion
1/2 cup coarsely chopped celery
3 cups 1/2-inch-cubed bread
1 cup mixed glazed fruits (for fruitcake)
1/2 tsp. each of McCormick thyme, basil, pinch of sage(optional)
1 tsp salt
1/2 tsp pepper
2 eggs.

3) Procedure: In a deep 12-inch pan, add butter, onions, celery, and cook 2 minutes. Turn off fire and mix in remaining ingredients.

4) Gravy:
1/2 cup butter
1/2 cup all-purpose flour
2 chicken cubes
4 cups water
2 tbsp Worcestershire sauce
2 tbsp tomato paste
chopped bacon from turkey
Put in a saucepan and mix with wire whisk until boiling.

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