Rotisserie Boned & Rolled Turkey Recipe

Rotisserie Boned & Rolled Turkey Recipe

everdurebyheston.fi

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Cooking tools:

  • Rotisserie spit
  • Spit fork
  • Grill
  • Instant-read thermometer
  • Butcher's twine
  • Carving knife
  • Fine-mesh sieve
  • Stockpot
  • Roasting pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Airtight container
  • Kitchen scale
  • Measuring spoon
  • Spoon
  • Paper towel
  • Oven
  • Stove
  • Refrigerator
  • Kitchen timer

Ingredients

  • 640g fine salt
  • 8g thyme
  • 20g marjoram
  • 50g savoury
  • 40g rosemary
  • 30g basil
  • 50g garlic cloves
  • 16g black peppercorns
  • 10g dry lavender
  • 10kg turkey
  • reserved brined crown
  • 2 tsp rosemary, finely chopped
  • 1 tsp savoury, finely chopped
  • 2 tsp oregano, finely chopped
  • tsp basil, finely chopped
  • tsp dry lavender, finely chopped
  • 1 tsp fine salt
  • butcher‚Äôs strings
  • turkey carcass (wings, legs, bone)
  • 1 litre chicken stock
  • 1 white onions, cut into quarters
  • 2 carrots, cut in half
  • 4 sticks celery
  • 3 cloves garlic, peeled and roughly chopped
  • 10g sage
  • reserved roasting juices

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