Stuffed and Baked Turkey Thigh

Keto Recipe

A delicious main course you can enjoy on special occasions.

Easy to make and economical. The stuffing is made of porcini mushrooms, prosciutto, and Brie, creating a truly exceptional combination.

All flavored with homemade roast aromas, sweet paprika, and seasoned with homemade vegetable broth. Follow me as I show you the recipe.

To accompany this recipe I recommend: Potatoes with Homemade Mediterranean Aromas

Thought for you:

Cost: Economical
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Fall, Winter and Spring, Summer

388.39 Kcal

calories per serving

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Energy 388.39 (Kcal)
Carbohydrates 1.44 (g) of which sugars 0.19 (g)
Proteins 35.90 (g)
Fat 26.28 (g) of which saturated 11.21 (g)of which unsaturated 12.82 (g)
Fibers 1.03 (g)
Sodium 440.35 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1 turkey thigh (deboned at least 4.4 lbs)
3.5 oz prosciutto
3.5 oz Brie
1.76 oz dried porcini mushrooms
2 tsps broth cube (vegetable creamy or powdered)
to taste pepper
3.5 oz butter
to taste roast aromas
to taste salt
23.66 oz water
to taste sweet paprika

Stuffed and Baked Turkey Thigh

Tools

What we need to make the

1 Baking Pan large
1 Cutting Board
1 Knife
Kitchen Twine
1 Oven

Steps

To make the

you need a nice thigh previously deboned, but still with all the skin attached.
Ask your trusted butcher if they can prepare it for you.
Then once the turkey thigh is deboned, first soak the mushrooms in warm water for at least 30 minutes.
Spread out the thigh with the skin side down, and season with sweet paprika, broth, roast aromas, and pepper.
You’ll notice gaps between the muscle fibers where you can insert the seasoning, so cut 1.4 oz of butter into cubes and start inserting it where you find space.
As you can see, I’m not using salt. Now squeeze the mushrooms, but don’t discard the soaking water as we’ll use it later for the cooking base. Place the mushrooms on the meat, trying to insert them here and there between the fibers.
Then cut the Brie cheese into cubes ….
and the prosciutto torn with your hands and do the same thing.
Once stuffed, form the roll, and tie it with kitchen twine,
Place the roll in a baking pan, season with plenty of sweet paprika and roast aromas. Cut remaining pieces of butter here and there.
Bake at 356°F for about 1 hour, taking care to add a ladle of the mushroom soaking water previously seasoned with a little salt and pepper every 10 minutes.
When you open the oven to add the mushroom water, collect the liquid from the bottom of the pan with a ladle and baste the roast.
After 30 minutes take care not to burn yourself, turn the roast and continue cooking for 20 minutes, always basting it every 10 minutes with the cooking base and adding the soaking water as it evaporates.
The last 10 minutes of cooking should be done with the top side up, so it finishes coloring.
Now that it’s cooked, turn off the oven and let it rest until it has cooled down.
Then collect the reduced base to use as a sauce when serving.
For cold roast, if you don’t like the skin you can remove it or leave it as you prefer.
Untie the twine and cut it into slices of about 0.24 inches.
Serve with the sauce previously heated.
To accompany the Stuffed and Baked Turkey Thigh, I recommend the flavored potatoes see recipe click here.