Stuffed turkey with lemon and burnt chili

A perfect combination of carefully selected ingredients to create a deliciously spicy stuffing, enhanced by the freshness of lemon. Get ready for a feast of exquisite flavors that will be a hit at your festive meals. 

Ingredients :

- 2 chopped onions
- 1 clove of garlic
- 60 ml of melted butter
- 250 ml of panko or bread crumbs
- 500 g of Beaurivage minced pork
- 2 grated lemon zests using a microplane
- 2 eggs
- The juice of two lemons
- 60 ml of burnt chili paste
- Salt and pepper

Preparation :

1. Melt the butter in a saucepan, add the onions and garlic, and cook until the vegetables are golden. Set aside and let cool.
2. Mix all the ingredients together.
3. Stuff the turkey with the stuffing.

Cooking :

- Cooking temperature: 82ºC
1. Preheat the oven to 425ºF.
2. Place the turkey in a roasting pan.
3. Cook for about 30 minutes.
4. Reduce the temperature to 325ºF. For a 6 kg turkey, continue cooking for about 2 more hours or until the internal temperature of the thigh reaches 80ºC. Baste 2 or 3 times during cooking.
5. Let your turkey rest outside the oven for about 20 minutes so it can gain the extra degrees.
6. Serve and enjoy.