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Herb-Crusted Turkey With Apple-cranberry And Veal Stuffing Recipe
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Herb-Crusted Turkey With Apple-cranberry And Veal Stuffing Recipe

A savory-sweet recipe for brining and roasting a whole turkey, complete with Paleo-friendly stuffing and gravy. Happy Thanksgiving!
Course Main Course
Cuisine American
Keyword apple, cranberry, herb, stuffed, turkey
Prep Time 2 days 1 hour
Cook Time 4 hours
Total Time 2 days 5 hours
Servings 4 people
Calories 1005kcal
Cost 15

Ingredients

Ingredients for the apple, cranberry and veal stuffing

Ingredients for the herb crust

  • 1 bunch of fresh rosemary finely chopped
  • 1 bunch of fresh sage finely chopped
  • 1 cup of ghee or duck fat
  • Sea salt

Ingredients for the turkey and the gravy

Instructions

  • In a big container, place all the ingredients for the brine. Add the turkey, fill with water to the top, and season with salt.
    1 turkey of about 12 lbs, Sea salt
  • Brine in the refrigerator for 2 to 3 days.
  • Remove turkey from the brine the night before the cooking and pat dry with a paper towel.
  • Combine the ingredients for the herb crust in a small bowl and season to taste with salt. Work the mixture under the skin of the turkey and massage it into the breasts and the legs. Massage the herbs and ghee on the outside of the skin as well.
    1 bunch of fresh rosemary, 1 bunch of fresh sage, 1 cup of ghee or duck fat, Sea salt
  • Place the herb-crusted in the refrigerator uncovered overnight.

The Cooking

  • Preheat oven to 450 F.
  • Place all the ingredients for the stuffing in a bowl, mix well, and season to taste.
    1 lb. ground veal, Turkey giblets, 1 cup almond flour, 1 small onion, 3 apples, 1 cup of cranberries, 2 garlic cloves, ⅓ cup blanched almonds, 1 egg, 1 tsp. ground cinnamon, ¼ tsp. ground cloves, ¼ tsp. ground nutmeg, Sea salt and freshly ground black pepper
  • Stuff the turkey with the apple-veal stuffing and tie the legs together.
  • Cover the bottom of a roasting pan big enough to hold the turkey with the onion, celery, carrots, garlic, apples, bay leaves, cinnamon stick, thyme, and salt and pepper to taste.
    1 large onion, 2 large carrots, 3 ribs celery, 1 head garlic, 6 bay leaves, 1 cinnamon stick, 1 bunch thyme, Sea salt and freshly ground black pepper
  • Place the turkey on top of the vegetables and add 3 cups of chicken stock.
    2 apples, ½ bunch fresh rosemary, ½ bunch fresh sage, 1 large onion, 2 carrots, 2 celery ribs, 4 garlic cloves, 2 apples, 5 cups chicken stock, 5 bay leaves
  • Place the turkey in the oven uncovered and cook for 40 minutes or until the skin gets a nice brown color.
  • Lower the heat to 350 F. for the remaining cooking time.
  • Baste the turkey every 30 minutes and add chicken stock to the pan if needed if the skin gets too dark, cover the roasting pan with the lid or some aluminum foil.
  • Remove the turkey from the oven when cooking is done, and set it to rest on a cutting board.
  • Remove the stuffing from inside the turkey and place it in a serving bowl.
  • Using a colander, remove the vegetables from the broth mixture at the bottom of the pan, but keep the broth.
  • Empty the broth into a saucepan over low heat.
  • Mix the tapioca starch in a small bowl with ¼ cup of chicken stock until smooth and slowly add to the saucepan while whisking.
    5 cups chicken stock
  • Cook the sauce until you get a gravy consistency if the sauce is not thick enough, repeat step 13, adding 1 tbsp. of tapioca starch at a time.
    2 tbsp. tapioca starch
  • Place the sauce in a serving pitcher.
  • Serve the turkey, the stuffing, and the gravy.

Nutrition

Calories: 1005kcal | Carbohydrates: 43g | Protein: 41g | Fat: 77g | Saturated Fat: 34g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 258mg | Sodium: 575mg | Potassium: 1061mg | Fiber: 9g | Sugar: 13g | Vitamin A: 5940IU | Vitamin C: 15mg | Calcium: 188mg | Iron: 4mg