STUFFED TURKEY WITH PINEAPPLE

STUFFED TURKEY WITH PINEAPPLE

INGREDIENTS:

. 10 pounds (4.5 kilos) small fresh turkey

. 1 kilo salt

. water enough to cover turkey

STUFFING

. 2 large garlic cloves, peeled and minced

. 1/2 cup unsalted butter

. 3 tablespoons olive oil

. 1 loaf bread, broken into small chunks

. 1/2 teaspoon salt

. 1/2 teaspoon freshly ground black pepper

. 3 1/2 cups chicken broth ( homemade)

. 2 large egg yolks lightly beaten

. 1 can 275 g pineapple chunks

1. Remove the turkey giblets and reserve it for another it for other recipe. Rub the turkey's neck, body cavity and skin with salt.

2. Place water in a deep pot big enough to hold the turkey then add the remaining salt. Stir to make a brine solution. Put in the turkey and make sure it submerged in water if necessary. Set in a very cool spot for 3 to 4 hours.

3. To make the stuffing, saute garlic in butter and olive oil in a large heavy pot set over moderate heat for about 5 minutes until limp.

4. Add the bread, salt and pepper , and toss well. Add the chicken broth and beat hard with a a a wooden spoon until the mixture is now paste like. Turn the heat to it's lowest point, cover the kettle, and steam for 15 to 20 minutes or until the bread has absorbed all the liquid.

5. Add the egg yolks and beat hard until smooth. Remove from the heat and reserve.

6. Preheat oven to 400F.

7. Drain the turkey and rinse very well, removing every bit of salt from the neck, body and cavity. It's important to rinse the bird several times in a cool water, so that all traces of salt are gone.

8. Place the bird on the counter with the neck cavity facing you. With your hands, begin wirking the skin free from the breast. Proceed gently, taking care not to tear the skin is free, the rest will easily come loose. Loosen all the way front and back until about an inch off the tail.

9. With your hands, push the stuffing bit by bit far down until the breast is covered with about a 1 inch layer.

10. Fill the neck cavity then skewer the neck skin against the back to enclose. Truss the turkey.

11. Place the breast side-up in a large roasting pan (no rack needed) and roast uncovered for about 2 1/2 hours or until the bird is richly browned and a leg moves easily in the hip joint. Do not baste.

12. Remove from the oven and let stand for 20 minutes. Drain the drippings into a sauceboat and keep warm. Remove the trussing string and skewers.

13. Drain the pineapple chunks in the side of the turkey stuffed and serve it.