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Devil Dan's Fruit-Stuffed Boneless Turkey Recipe

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Devil Dan's Fruit-Stuffed Boneless Turkey
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Ingredients
15
Count
Nutrition
5655
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. To bone the turkey, place the turkey, breast-side down, on a work surface. With a very sharp boning knife, slice open skin and meat along the spine. Work down the spine on each side, around the rib cage, cutting and pulling the skin away from the bones. Inside of thighs, cut out the thigh-bone. Break the thighs-to-drum joint. Break the wing-to-rib cage joint. Remove rib and thigh bones, leaving wings and legs on. (See Editor's Note)
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Place the chicken thigh meat into a food processor with the garlic and ginger, and pulse a few times to coarsely grind the meat. Do not pulverize the chicken.
  4. Heat 1 tablespoon of olive oil in a skillet, and cook and stir the chicken mixture until most of the pink is gone from the meat, about 5 minutes. Place the chicken into a large bowl, and stir in the bread cubes, golden and dark raisins, dried cherries, dried cranberries, dried currants, celery, and hard cider, mixing the stuffing well.
  5. Spread the boned turkey out flat on a work surface, skin side down. With your hands, scoop up stuffing and lightly form into a round shape for the chest area, adding more stuffing to fill the thigh area, shoulders, and other parts of the turkey. It's okay to compress the stuffing just a little. Pull the skin and meat around the stuffing, to join at the original backbone cut, completely enclosing the stuffing and recreating the shape of the turkey. Sew or lace the back of the turkey up with kitchen twine and a large needle or skewers. Rub the entire outside of the stuffed turkey with olive oil. Tie the drumstick ends together with kitchen twine. Place the roast in a roasting pan.
  6. Roast the turkey in the preheated oven until the juices run clear and the skin is golden brown, 3 to 4 hours. An instant-read thermometer inserted into the thickest part of the roast should read 165 degrees F (75 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area about 10 to 15 minutes before slicing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5654.86 Kcal (23676 kJ)
Calories from fat 3284.28 Kcal
% Daily Value*
Total Fat 364.92g 561%
Cholesterol 1076.28mg 359%
Sodium 2928.25mg 122%
Potassium 3147.56mg 67%
Total Carbs 397.21g 132%
Sugars 136.25g 545%
Dietary Fiber 19.43g 78%
Protein 209.14g 418%
Vitamin C 12.4mg 21%
Iron 8.2mg 46%
Calcium 200.6mg 20%
Amount Per 100 g
Calories 290.37 Kcal (1216 kJ)
Calories from fat 168.64 Kcal
% Daily Value*
Total Fat 18.74g 561%
Cholesterol 55.26mg 359%
Sodium 150.36mg 122%
Potassium 161.62mg 67%
Total Carbs 20.4g 132%
Sugars 7g 545%
Dietary Fiber 1g 78%
Protein 10.74g 418%
Vitamin C 0.6mg 21%
Iron 0.4mg 46%
Calcium 10.3mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 142.7
    Points
  • 155
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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