Français 
Stuffed Christmas Turkey
Ingredients:
- 1 turkey (about 4 to 5 kg, depending on the number of guests)
- 150 g of unsalted butter
- 2 tablespoons of olive oil
- Christmas Fleur de Sel
- Sarawak Black Pepper
- 2 sprigs of fresh thyme
- 2 bay leaves
- 1 bunch of parsley
- 2 crushed garlic cloves
- 1 lemon cut in half
- 4 apples for garnish
- 2 onions quartered
- 2 carrots chopped
- 200 ml of chicken stock
- 200 ml of dry white wine
For the stuffing:
- 150 g of sausage meat
- 1 apple diced
- 50 g of cooked and crumbled chestnuts
- 1 chopped shallot
- 1 slice of bread crumbed and soaked in a little milk
- Salt, pepper, and a pinch of nutmeg
Preparing the turkey:
- Preheat the oven to 180°C (th. 6).
- Clean the inside and outside of the turkey with cold water, then pat it dry with paper towels.
- Season the inside with salt, crushed pepper, thyme, bay leaves, and the crushed garlic cloves. Add the lemon halves for flavor.
Preparing the stuffing:
- Mix all the stuffing ingredients in a bowl.
- Stuff the turkey cavity with this preparation, without packing it too tightly. Close the opening with kitchen string or toothpicks.
Butter the turkey:
- Mix the softened butter with a little salt, crushed pepper, and herbs (thyme or chopped parsley).
- Generously coat the turkey with this mixture, including under the skin, if possible.
Cooking:
- Arrange the onions, carrots, and optionally the apples around the turkey in a large roasting pan.
- Add the chicken stock (and the white wine if using) to the bottom of the pan to keep the meat juicy.
- Place the turkey in the oven. Count about 40 minutes of cooking per kilo (about 3h20 for a 4 kg turkey).
- Baste the turkey regularly with the cooking juices every 30 minutes for a golden and crispy skin.
- The turkey is cooked when the internal temperature reaches 75°C (check with a meat thermometer at the thickest part of the thigh, without touching the bone).
- If the skin browns too quickly, cover the turkey with aluminum foil and remove it 20 minutes before the end of cooking.
Decoration and serving:
- Serve the turkey on a serving platter surrounded by roasted apples, caramelized onions, and wedges of lemon or orange for a festive effect.
- Accompany with chestnut puree, roasted vegetables, and gravy prepared with the cooking juices.
