Delicious STUFFED TURKEY at its best!

Stuffed turkey at its best! Stuffed indeed, but with an original filling and slow cooking in the wood-fired oven, along with instructions for slow roasting in your kitchen. Good company and appetizers. Happy cooking to everyone!

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➧ Watch more grill recipes here:
– Greek SOUVLAKI the real experience – quick, tender, and delicious!: https://youtu.be/LS-tt1YJXFA
– Greek tzatziki sauce recipe: https://bit.ly/3ciDs9v
– Greek souvlaki – old traditional recipe: https://bit.ly/3C6eJ2C
– Greek pork gyros traditional old recipe and preparation: https://bit.ly/3H78kYF
– Homemade gyros with mutton meat: https://bit.ly/3knQfvF
– Homemade chicken gyros with curry: https://bit.ly/3wB1Tbn
– Homemade beef gyros: https://bit.ly/3c47QUU
– How to make and grill beef patties – video seminar: https://bit.ly/3HgX0JE

➧ Watch wood-fired oven recipes here:
– Greek Moussaka: https://bit.ly/3EdO46R
– Cuttlefish with black-eyed peas: https://bit.ly/3CbxOjD
– Seafood with pasta: https://bit.ly/3onIxTc
– Oxtail stew giouvetsi with Greek pasta: https://bit.ly/3n6zJlj
– Beef brisket oven recipe: https://bit.ly/3ndFqyd
– Greek fasolada (white beans) soup recipe: https://bit.ly/3on0xgv
– Greek patsas soup: https://bit.ly/3ktxJC6
– Zucchini Greek pie “Mpatzina” Thessalias: https://bit.ly/3korrDG
– Mutton with trahana in the wood-fired oven: https://bit.ly/30n30zN
– Spetzofai (sausage, peppers, and tomatoes): https://bit.ly/3ojplGv

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#turkeydinner #grillphilosophy #bbq

You didn’t pay me Enough Stop, leave it be I only want the bone You have another one there Will you use the tray? – Hello, dear friends! – Hello from me, too! – We’re the Mallioras brothers, George – And Andreas We design and produce the amber.q grills

But we enjoy grilling and cooking and good company! Today we’ll show you a recipe for stuffed turkey Since it’s a festive season It’s an original recipe, simple yet delicious We’ll show you how to season it with the Grill Philosophy seasoning blend for chicken/turkey (ΚΟΤΟΠΟΥΛΟ-ΓΑΛΟΠΟΥΛΑ) And how to prepare the simple yet delicious stuffing

– Yes, go to prepare the appetizers – I’m going since I’m already hungry So, we start by adding extra virgin olive oil In a small pot Around 70 ml (2.4 fl oz) And when it warms up, add the onions to saute them Add 100 g (3.5 oz) of chopped onions

Stir just until it changes color We don’t want it to turn brown But let’s see what you have to do before sauteing the onions Before sauteing the onions, add 20 g of the seasoning blend for Beef And 50-60 ml (1.7-2 fl oz) of water Shake to dissolve the salt

And we’ll add it to the minced meat and mushrooms We have 300 g (10.6 oz) of beef mince and 150 g (5.3 oz) of mushrooms Chopped mushrooms We want to marinade them, so don’t knead, just mix to spread the blend When the spices are mixed well with these few ingredients

You’ll see what else we’ll add later on Leave it a bit to absorb it and saute the onions So, now add the minced mixture And mushrooms Until our mince change color Stir until it turns gray It’s best to have a shallow pot, unlike the one Andreas brought me here…

Stir a bit and in 2-3 minutes we’ll do the next step After the onions and mushrooms have released their juices And our mince has started to cook At this stage, we’ll add a jar, 530 g (18.7 oz), of ragout eggplants by Omospondia And we’ll add one more thing

After this has been slow-cooked, lower the heat to the minimum And bring to a boil until the juices have disappeared And we’ll show you in a bit what else we’ll add to this delicious turkey stuffing. While our stuffing is being slow-cooked We’ll prepare our turkey

It’s 4 kg (8.8 lbs), and it’s not free-ranged but you can do the same process We’ll pour orange juice As much as needed. Put on the inside, too This is the first step For 4 kg of turkey, add 120 g of the GP seasoning blend for Chicken/Turkey Add inside and out

Spread it evenly The orange juice will help it stick to the surface You’ll see what else we’ll add to the neck Season well on the inside Because the inner seasoning is what will give the rich flavor Of this blend to out turkey Make sure to season everywhere

The spice blend will be absorbed by the turkey and make it extra delicious It will tenderize it, and the overall ed result will be fantastic We need around 50 ml (1.7 fl oz) of sunflower oil Spread it everywhere This particular turkey has a thermometer We will check it during cooking

We estimate that the cooking time will be around 4 hours And, lastly, we’ll add a layer of mustard Around 40-50 g (1.4-1.8 oz), maybe more or less depending on the turkey Don’t save it, add plenty, inside and out Leave the turkey with the seasonings until we prepare the stuffing

There’s only a little juice left I removed it and I’ll put it in a wide vessel so it can cool down And we’ll add one more thing in a bit when the steam stops The remaining stuffing, you can eat it with a spoon like me and Andreas

Or you can put it around the turkey but not from the start, at halfway through the cooking So after 1.5-2 hours It’s a bit cooled down, so let’s add the final touch 250 g (8.8 oz) hard feta Greek feta Don’t mix it, just add it on top

And you’ll see how to scoop it to take feta and mince at the same time Spread it evenly and let it cool down for 5-10 min And we’ll start stuffing the turkey, Andreas will truss it Stuff the back first. As you can see, we take the mince-ragout-mushrooms and feta all at once

All of you that will try this turkey for Christmas, you’ll be impressed And it’s something different. We don’t want the same thing again and again Don’t scoop the juice of the stuffing, we want to leave it out Don’t overstuff it. Will truss it in a bit We’ll put stuffing on the front, too

So, since we used the same spoon to stuff the turkey Be careful when you try the stuffing. We will only eat this part that we didn’t touch with the spoon And we’ll put the rest around the turkey to eat it later The trussing begins Here’s our surgeon. He’s better than me

You didn’t pay me though Look, if the gloves get in your way just remove them Skin is thick like a pig It’s ready I’ll put some in the throat, too – Here it doesn’t need trussing, Andreas – It does Some stuffing for the flavor

I think that it has plenty of skin so it doesn’t need trussing You can find plenty of turkey recipes on our channel You can find rolled turkey, last year’s one on the spit And the Greek-style turkey, also on the spit Add some water to the tray

We’ll put it in the oven at 180° (356°F) Since we want to cook for 4 hours And our indirect oven cannot cook for that long only with the wood underneath We will add some thick charcoals inside the fire chamber To make the fire last longer

We’ll start at 180° which will be reduced gradually Around 180° in our indirect oven We added some water to the tray We’ll add more if necessary Place it in the center and back And we’re ready to cook Check the time We put some charcoals underneath, they’ll lit slowly