Roast Turkey With Pear And Potato Gratin
Hearty yet wholesome, this roast is fit for a Sunday night dinner and perfect for entertaining.
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Cooking tools:
- Roasting pan
- Kitchen scale
- Butcher's twine
- Skewer
- Non-reactive container
- Nonstick skillet
- Peeler
- Oven
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Refrigerator
- Paper towel
- Aluminum foil
Ingredients
- 1 cup (175g) light brown sugar
- 1 onion, quartered
- 1 head garlic, halved horizontally
- 2 cups (600g) rock salt
- 1 cup (250ml) apple cider vinegar
- 25g ginger, peeled and thinly sliced
- 5 litres water
- 1 1/4 litres dry ginger ale
- 1 x 5kg turkey
- 80g unsalted butter, softened
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 William (firm green) pears, peeled, cored and chopped
- ⅓ cup rosemary leaves, chopped
- sea salt
- cracked black pepper
- ¼ cup (95g) stem ginger+, chopped
- 1 tablespoon Dijon mustard
- ½ cup (80g) toasted pine nuts
- 4 cups (280g) sourdough breadcrumbs
- 1 egg
- 2.5kg sebago (starchy) potatoes, peeled and thinly sliced
- 4 William (firm green) pears, peeled, cored and thinly sliced
- ½ cup (125ml) hot single (pouring) cream
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