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Dinde farcie au citron et piment brûlé

Turkey stuffed with lemon and burnt pepper

A perfect combination of carefully selected ingredients to create a deliciously spicy stuffing, enhanced by the freshness of lemon. Prepare for a feast of exquisite flavors that will be a sensation during 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 chopped Beaurivage pork
- 2 lemon zests grated with 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 brown. Reserve and let cool.
2. Mix all ingredients together.
3. Stuff the turkey with the stuffing.

Cooking :

- Cooking temperature: 82ºC
1. Preheat oven to 425ºF.
2. Place the turkey in a roasting pan.
3. Bake for about 30 minutes.
4. Reduce temperature to 325ºF. For a 6 kg turkey, continue cooking for about 2 more hours or until the temperature inside the thigh is 80ºC. Water 2 or 3 times during cooking.
5. Let your turkey rest out of the oven for about 20 minutes so that it gains the additional degrees.
6. Serve and enjoy.