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Sherry-marinated turkey with chorizo and red capsicum stuffing
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Prep Time:
405 minutes
Cook Time:
85 minutes
Total Time:
490 minutes
Ingredients:
  • 5kg free-range turkey, boned (this will give you 2 pieces of turkey meat)
  • 500.00 ml medium-dry sherry
  • 40g butter
  • 2 brown onions, finely diced
  • 4.00 long red chillies, seeds removed, finely chopped
  • 10.00 gm sweet paprika
  • 1 lemon, finely grated rind, juiced (1/4 cup)
  • 100g chargrilled red capsicum, diced
  • 1000.00 ml fresh white breadcrumbs
  • 250.00 ml flat-leaf parsley, roughly chopped
  • 1 egg, lightly beaten
  • 1 large red capsicum
  • 2 large garlic cloves
  • 2 egg yolks
  • 113.75 gm olive oil
Instructions:
  • Place the 2 pieces of boneless turkey meat in 1 or 2 large ceramic dishes. Drizzle with sherry, cover, and refrigerate overnight.
  • Preheat your oven to 180°C and line a large baking tray with baking paper. In a large, deep, non-stick frying pan over medium heat, melt butter with oil. Add onion and chorizo sausage, stirring often until onion is soft, about 10 minutes. Then, incorporate chillies and paprika, stir until fragrant for about a minute.
  • Take the mixture off the heat and let it cool for a bit, then mix in lemon zest, lemon juice, bell pepper, breadcrumbs, parsley, and egg. Season with salt and pepper.
  • Pat dry the turkey. Lay half of the turkey meat, skin side down, on a flat surface. Make a deep incision three-quarters of the way through the center of the meat. Flip the slice over to get a broad, even piece. Spread half of the stuffing along the edge closest to you, forming a sausage shape. Roll the meat carefully to seal the filling inside. Place it with the skin side up, tie it with 4-5 pieces of kitchen twine, and place it in a baking tray. Repeat the process with the remaining turkey and stuffing.
  • Roast until meat is tender and juices run clear when a skewer is inserted. Rest, covered, for 10 minutes before slicing.
  • For the sauce, lay capsicum on a baking tray lined with baking paper, then drizzle with olive oil. Roast for 15 minutes. Next, add garlic cloves and roast for another 15 minutes until capsicum skin starts to char. Transfer to a plastic bag for 10 minutes to cool down before handling.
  • Peel the skin off the capsicum and garlic, then roughly chop the capsicum. Put the capsicum in a food processor with roasted garlic cloves and chili. Blend until smooth.
  • Combine egg yolks until light and frothy. Gradually add oil while blending until a thick, creamy sauce forms. Adjust consistency with hot water if needed. Season with salt and pepper to taste.
  • Present the sliced turkey elegantly drizzled with the flavorful sauce.

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