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Roasted Turkey Two Ways

20-pound fresh free range organic turkey
For Stuffed Legs:
turkey legs
8 ounce s
Wild Mushroom Stuffing
4 ounce s
olive oil
8 ounce s
chicken stock
organic carrots peeled in 1-inch sections
stalks of organic celery, sliced in 1-inch sections
yellow onions, diced
sprigs rosemary
2 cup s
pomegranate juice
Butcher string
Wood skewers
For Roasted Breast:
whole double-breast
6 tablespoon s
2 tablespoon s
fresh chopped rosemary
4 ounce s
olive oil
Salt and pepper
  1. For Turkey: With a sharp knife, separate legs from the rest of the turkey and cut off backbone. Reserve breast for roasting. Note: Start your breast preparation once you have placed the legs in the oven.
  2. For Stuffed Legs: Preheat oven to 350 degrees F. Debone turkey legs without cutting into the skin. Remove silver skin and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper.
  3. Add 8 ounces of mushroom stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher's string and close ends with skewers. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown.
  4. Remove legs from roasting pan. Add carrots, celery and onion and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey legs. Slowly braise the legs for about 2 hours until internal temperature is 130 degrees.
  5. Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees F.
  6. Remove legs and set aside on a platter. Cover with foil until ready to slice.
  7. Add 2 cups of pomegranate juice to the braising liquid. Simmer for 10 minutes then puree the sauce through a food mill. Carrots, onions and celery will thicken the sauce. Season with salt and pepper to taste. Let sit for about 30 minutes and with a small ladle, remove excess fat. Remove string and skewers. Slice into half-inch portions.
  8. For the Roasted Breast: Mix butter, rosemary, black pepper and salt to taste until nice and smooth. With your hands, carefully separate turkey skin and breast meat. Spread rosemary butter evenly between skin and meat. Season turkey breast with salt and pepper and rub with olive oil.
  9. Place in roasting pan with a rack. If your oven is large enough, you can roast the turkey breast in the same oven while you braise the legs, which I prefer, because the steam from the braising liquid keeps the breast moist.
  10. Roast until internal temperature is 165 degrees. Baste every 15 minutes with the pan drippings.
  11. When breast is done, cover with foil and let rest in a warm place until you are ready to carve.
Average: 3.9 (14 votes)

About this Recipe

The best way to please white meat and dark meat lovers, and much faster than roasting an entire bird.

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