Olive-flavored Roast Turkey
1.
Mix all kinds of spice powder in the same proportion and stir evenly. The total amount is about a large pot. You can increase or decrease the proportion of all kinds of spice according to personal taste.
2.
Process 1-2 kg of pork (medium fat and lean) into a filling shape, add the prepared mixed spice powder, 3-4 eggs and a little breadcrumbs, mix well, and let it sit for a while in advance. You can make more meat fillings, and there will be other treatments behind the remaining meat fillings.
3.
Separate the skin and meat of the turkey breast by hand to form a fillable space. Put the cooked meat filling into the space between the chicken breast skin and the meat, and fill it evenly.
4.
Use a toothpick to stitch the skin of the turkey stuffed meat, and at the same time, fix the chicken legs to ensure that the meat will not be exposed.
5.
Spread enjoi extra virgin olive oil evenly on the skin of the turkey, and evenly spread the mixed spice powder on the whole body of the turkey.
6.
Garnish: Wash the small potatoes, put them in a basin, sprinkle a little enjoi extra virgin olive oil, and then add a little salt and pepper to evenly sprinkle on the surface of the potatoes for short-term pickling. Cut onions, tomatoes, garlic cloves, etc. into slices, and place them in two baking pans, one of which is for turkey and the other for potatoes.
7.
Pour the juice: Chop the garlic cloves into puree, chop the rosemary leaves, shred the lemon zest, put it in the jar, fill it with enjoi extra virgin olive oil, and let it stand.
8.
Preheat the oven in advance, and then set it to 175°C for 100 minutes (2 stages: 50 minutes X2). In the first 50 minutes, put the plated turkey into the oven and roast; in the second 50 minutes, put the plated potatoes into the oven and roast them together with the turkey
9.
Take the turkey and potatoes out of the oven, and pour the sauce on the potatoes. Use a knife to cut off the turkey meat in an orderly manner, retain the skeleton, and enjoy delicious potatoes and turkey meat.
10.
Pour a little olive oil on the toast bread, cut the turkey meat into slices, place them on the bread, and drizzle with the olive oil flavored sauce made in advance.
11.
Turkey meatballs: knead the remaining meat into balls, put them in the oven and bake for 20 minutes
12.
Put onions, tomatoes, etc. into the pot in advance, simmer over low heat, then remove the turkey and potato side dishes from the baking dish, pour them into the soup pot, and continue to simmer slowly.
13.
Stir-fry the cabbage with enjoi extra virgin olive oil for 3 minutes, pour it into the soup with the meatballs, boil it over high heat for 5 minutes, add some seasonings to your taste.
Tips:
1. The purpose of filling the stuffing between the turkey breast skin and the meat is to prevent the turkey breast (with the least moisture content) from losing too much moisture and changing the texture during the roasting process. However, if the turkey is filled with meat, it will not have this effect.
2. Before mixing the spice powder, use olive oil for auxiliary sprinkling, so that the powder can better adhere to the turkey body and the skin of the small potatoes.
3. Vegetables such as onion and garlic used in the whole process can be added to the production of vegetable soup without waste, which is effectively used, environmentally friendly and healthy.
