baby turkey with vegetable gouda stuffing

2019-11-24

Did you know?
A baby turkey of less than 8 lbs. does not have the typical sharp turkey flavor. There’s a hint of it, but it is not nearly as strong as with adult birds. This is almost like a big chicken. I've had fryer chickens of 6+ lbs. This one was not much bigger really.

Marielos doesn’t like turkey because of that sharpness. She thought this little one tasted a lot better than the bigger birds. I’m never buying a big bird again.

Take note how very different the outcome .

At 250 ºF, I got a braised turkey that was swimming in its juices when it was done.
At 350 ºF, I got a broasted turkey with fewer drippings, but wetter than oven-roasted.
At higher temperature, these drippings are more fat than juices, not enough water to steam-roast.
The meat was not as juicy as the other one, but not too dry for enjoyment.

INGREDIENTS

This is what you need for 8+ servings:

1 whole baby turkey, 8 lbs. or less
olive oil
S&P
spices

optional:

vegetable & gouda stuffing

Pic1: (b)roasted baby turkey

Directions

Pic2: spices
Pic3: rub it
Pic4: stuff it

Thaw the turkey in the refrigerator.
For a small bird like this, it still takes 3-4 days.
Puncture the bag and drain the liquid.
Wash the turkey inside and out, pat dry.
Mix your favorite spices in 1-2 tbsp. olive oil. (Pic2)
Rub inside and out with your favorite spice mix.
I used salt, pepper and powdered ginger, paprika, onion and garlic.
Optional:
- Fill the body cavity with stuffing.
  I used a vegetables and Gouda stuffing for this one. (Pic4+8)
- Alternatively, cook that separately.

Pic5: cook it
Pic6: carve it not
Pic7: part it instead

Place the turkey on the grill / oven dish with drip-tray.
This causes the bird to dry-cook because drippings are kept away from the bird.
Set the oven at 350 ºF. Cook 15 min./lb. = 2 hrs. for 8 lbs. (Pic5)
This is half of the 30 minutes recommended on the package, but this is a very small turkey, barely bigger than a chicken. It doesn't take nearly as long to warm through.
Switch off the oven. Rest 30 minutes before removing.
The table oven cools a lot faster than a built-in oven. Leaving the bird a while longer allows it to settle without being assaulted by flies.
Serve and enjoy.
Since this bird was more like a large chicken, I parted it the same way as I would a chicken instead of carving it. (Pic7) I did sample a little piece first though. (Pic6)

Pic8: veggie & gouda stuffing
Pic9: drippings
Pic10: turkey stock

Serving suggestions:

The stuffing will be a deliciously gooey mess. Serve as side dish. (Pic8)
Reserve the drippings (Pic9) and refrigerate. Remove fat the next morning.
Reserve and boil the carcass for turkey stock. (Pic10)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org