Got it by e-mail Pete, thanks! :-)
It sounds fascinating...

Now I just need to find some truffle oil locally... <g>


In article >,
PeterL > wrote:

> Salt Dough Turkey with Truffle Butter and Stuffing
>
> Serves 6
>
> 1 whole turkey or chicken 2kg+
> Clarified butter
> 1 egg yolk (lightly beaten)
>
> Salt dough
> 1kg of cheese salt, or refined salt
> 2kg plain flour
> 900ml water to bind
> 4 tablespoons fennel seeds
> 4 tablespoons fresh cracked black pepper
>
> Truffle butter
> 250g butter at room temp
> 1 tbsp truffle oil
> 1tsp sea salt
> 1tsp fresh cracked black pepper
>
> Stuffing
> 200ml Noilly Prat dry vermouth
> 200g prosciutto (small dice)
> 1kg button mushrooms (halved)
> 100g butter
> 1.5l cream
> Salt and pepper to taste
> ¼ cup finely chopped parsley
> ¼ cup thyme finely picked (no stalk)
> 7 cloves garlic finely chopped
> 1 onion
> 100ml grapeseed oil
>
> To make salt dough, mix all dry ingredients until well combined. Slowly
> add water and mix till it forms a firm dough. Rest for 2 hours. For
> truffle butter, mix all ingredients until well combined.
>
> To make stuffing, in a large hot pot, sauté the mushrooms with grapeseed
> oil quickly and set aside. In the same pot add butter, garlic, onion and
> prosciutto and sauté for 10mins ensuring they don't brown. Add Noilly Prat
> and reduce until it's nearly evaporated. Add sautéed mushrooms and cream,
> and cook until it has a thick consistency (like mayo). Remove from heat,
> add seasonings to taste and leave to cool completely. Once chilled, add
> thyme and parsley.
>
> Halve the dough and roll out each to 7mm thickness. Piece one is the base
> and the circumference must be at least 6cm past the turkey base. This
> creates a bowl to catch the excess juices.
> Rub the inside of the turkey with salt and pepper.
>
> Carefully separate the skin from the breast with your fingertips trying to
> avoid tearing holes. Place the truffle butter between the skin and the
> breast.
>
> Place the stuffing in the turkey and sew the rear closed.
>
> Brush the turkey with clarified butter (this stops the skin from sticking
> to the salt dough).
>
> Place the turkey on the dough base and gently fold up the sides to form a
> bowl. Brush the edges with egg yolk. Now lay the top layer of dough over
> the turkey. Completely seal the turkey by pressing the two layers
> together. Excess dough can be made into Christmas shapes and placed on top
> for decoration.
>
> Bake in oven for about 2 hours at 200C then 15mins at 250C to colour the
> dough. Crack the dough shell off, remove the turkey and carve at the
> table.
>
> Served best with a simple green salad of cos and butter lettuce with a
> lemon vinaigrette, or a nice Tuscan bread-style salad.
>
> Cooking the turkey this way makes it incredibly moist and tender.
--
Peace! Om

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