Stuffed turkey with garlic jus
Preparation stuffed turkey
Preheat the oven or BBQ to 180C. Cut the onions and garlic in half, skins on. No worries, nice and easy. Place them in a roasting dish together with the thyme, rosemary and about half a litre of water.
The turkey is already ready to go. Place it on top of the onions and slide it into the preheated oven.
Let the turkey cook for about 1.5 hours. Keep an eye on the water level under the turkey. Add a little more if needed, as this will become the jus.
Lower the temperature to 160C and lay the bacon slices over the breast of the turkey. This prevents the meat from drying out. The turkey will need about 4 hours to reach a core temperature above 74C. That is the perfect temperature for a juicy turkey.
Remove the turkey from the oven and let it rest, covered with aluminium foil, for at least 30 minutes.
Meanwhile, place the roasting dish with the liquid on the stove and add the chicken stock. Reduce it by half. Add a tablespoon of flour to thicken the jus if needed.
Strain everything from the pan and press it through well with a wooden spoon. We want all that flavour.
You now have a beautiful homemade jus to serve with the turkey. You can use this same process for any meat roasted in the oven.
Slice the turkey into thick pieces and spoon over a generous amount of homemade jus. Happy days.
ENJOY!
