Trussing the Turkey

Bacon and Prune-Stuffed Turkey

Hello, everyone! The world is alive! I volunteered to cook the turkey for a Christmas party with the homies. An American-style holiday turkey was what I wanted to do. The first time I’m dealing with the bird. I thought it would be that complicated, but with Lynne around it was a breeze. The longest part was thawing the frozen mass and it was a good thing I got excited and started preparing 2 days before baking time.

A teaspoon each of salt and pepper went into the inside and outside of the skin. I got fresh rosemary sprigs from Roy and mixed it with thyme into a cup of softened butter which was then spread into the pocket all around the breast and the outside of the skin. For the stuffing, I was inspired by this recipe. I used bacon and local bread instead of pancetta and sourdough bread and worked in chopped pitted prunes and a medley of herbs and spices.

Tying Up a Turkey

I used the twine that went with the turkey (or you can use any kitchen twine) to tie up the wings and legs for a neater stuffed turkey. The tied up turkey was sent to the bakery for a nice even roast. The service fee at Golden Bakery was 130 pesos, not bad at all. I’m glad I asked for the job. It’s wonderful learning new foreign recipes.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012

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