Serves: 8–10
Prep Time: 45 minutes
Cooking Time: 3–4 hours

Ingredients

1 large Steggles whole turkey (ordered fresh from Steggles)
2 cans chestnut purée (non-sweet)
¼ kg lean pork mince
2 large white bread rolls
Milk (for soaking bread)
2 eggs
100 mL sour cream
10 g smoked speck (szalonna), diced
Salt and pepper (approx. 3 tsp total)
3 tbsp oil or fat (duck fat recommended)
1 kg bacon rashers
String for tying
Apple sauce, to serve

Instructions

Prepare the stuffing:
Soak the bread rolls in milk until soft.
Mash the chestnut purée in a large mixing bowl.
Add the lean pork mince and mix together.
Squeeze the soaked bread rolls, break into small pieces, and mix into the mince.
Add eggs, sour cream, salt, and pepper; mix well.
Stir through the diced smoked speck. The stuffing is now ready.
Stuff the turkey:
Gently lift the skin of the turkey near the breast and carefully spoon in the stuffing — do not tear the skin.
Stuff the cavity of the turkey as well, but do not overfill.
Tie or sew the skin near the main opening closed.
Tie the turkey legs together with cooking string.
Prepare for roasting:
If possible, roll the turkey in oil or fat, or rub the fat all over.
Cover the turkey with bacon strips and tie them securely in place.
Place the turkey in a large oven tray. Sprinkle a little water into the tray to create steam.
Cooking:
Remove the turkey from the fridge 1 hour before roasting.
Preheat oven to 230°C.
Place the turkey breast-side up into the tray. Add a small amount of liquid broth or water to the tray.
Roast for 30 minutes, then reduce the temperature to 180°C.
Continue roasting, basting the turkey regularly with the fat in the tray.
Cook until the internal temperature reaches 165°F (74°C) — use a thermometer.
Finishing touches:
Once the bacon is crisp and golden, remove it and set aside.
Return the turkey to the oven and cook further until the skin is golden brown.

To Serve

Serve hot with baked potatoes, baked carrots, cold sour red cabbage, cucumber salad, and apple sauce.
For best flavour, roll the vegetables in duck fat or oil and salt before roasting.

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