HOW TO MAKE 3 CHRISTMAS TURKEYS (STUFFING) ORIENTAL AND WITH FINE HERBS | ALEXANDER QUESQUÉN
We know that turkey is the most important thing on the Christmas table, and you want it to be perfect. That's why today we're bringing you three options so you can choose the one you like best. A well-stuffed Creole turkey, a golden-brown oriental turkey, and because there's something for everyone, a turkey breast with fine herbs.
Ingredients:
==CREOLE TURKEY==
Brine:
• 8 kg whole turkey
• Water and salt, as needed for brine (100 grams of salt per liter of water)
• 5 garlic cloves
• 1 tbsp black pepper
• 4 sprigs rosemary
• 5 sprigs thyme
Creole Marinade:
• 8 tbsp aji panca paste
• 2 tbsp garlic
• 1 tbsp cumin
• 2 tbsp mustard
• 1 tbsp ground pepper
• 1 tbsp oregano
• Salt to taste
• 3 tbsp soy sauce
• 1 cup chicha de jora (fermented corn beverage)
• 1 cup orange juice
• 1/2 tsp Chinese cinnamon
Filling:
• 4 tbsp oil
• 500 g pork loin
• Salt to taste
• Cumin to taste
• Pepper to taste
• 2 white onions
• 1 tbsp garlic
• Pepper to taste
• Cumin to taste
• Oregano to taste
• 100g cabanossi sausage
• 4 Israeli apples
• Brown pork loin (add back in)
• 100g raisins
• 2 tbsp parsley
• 1/4 cup pecans
==ORIENTAL TURKEY==
Brine:
• 8 kg whole turkey
• 1 liter hot water
• 100 g sliced ginger
• 5 scallions
• 5 garlic cloves
• 1 tbsp mensi paste
• 4 star anise
• 1 tbsp pepper
• 1/2 cup soy sauce
• 400 g salt
• 100 g sugar
• 3 liters of water (room temperature)
Oriental Marinade:
• 10 tbsp soy sauce
• 1 tbsp garlic
• 1 tsp grated ginger
• 1 tbsp ginger juice
• Salt to taste
• 1 tbsp mensi paste
• 1 tsp black pepper
• 1 tsp white pepper
• 1/2 cup orange juice
• 1/2 cup cola
• 1 tbsp Chinese garlic paste
• Chicken powder*: 1 tbsp.
• Pisco: 2 tbsp.
• Sesame oil: 1 tsp.
==ROAST TURKEY BREAST==
Brine:
• Turkey breast
• Water: 3 liters
• Salt: 300 g
• Garlic cloves: 5
• Thyme: 4 sprigs
• Rosemary: 4 sprigs
• Pepper: 1 tbsp.
Compound butter marinade:
• Cold, salted butter: 600 g
• 2 tbsp rosemary
• 2 tbsp thyme
• 1 1/2 tbsp grated garlic
• 1 tbsp Dijon mustard
• 1/2 tbsp paprika
• 1 tsp pepper
• 1 tsp oregano
• 2 tbsp parsley
• Salt to taste
Before putting the chicken breast in the oven:
• 2 tbsp paprika and pepper mixture
• 1 cup white wine in the base
• 2 cups vegetable mirepoix
Baking and browning times:
• Creole turkey: 3 hours covered at 180ºC (350ºF)
• Oriental turkey: 3 hours covered at 180ºC (350ºF)
• Turkey breast: 2 hours covered at 180ºC (350ºF)
Browning: 220ºC (425ºF) for 45 minutes for whole turkeys, 30 minutes for turkey breast