Roasted Turkey Leg rolled in Smoked Bacon filled with Philly, Apricot and Cranberry

A recipe developed exclusively for Philadelphia Professional by Dean Crews

Servings

1h 15min

Prep time

2h 0min

Total time

Ingredients

The makings of the

1
Check the turkey for sinew and bones.
2
Using a rolling pin or similar heavy object, place some clingfilm underneath and on top of the turkey and bash the turkey until it is flat and a generic size/depth.
3
Once complete, season the meat and set aside.
4
Layout some clingfilm on a surface and line up the slices of bacon lengthways. Place the meat on top, cover and chill in the fridge.
5
To make the stuffing, mix the mince with the nutmeg and breadcrumbs and season.
6
Finely chop the fruit and parsley, mix this with the mince.
7
Finally add the Philly and the zested lemon rind. Chill this mixture until very cold.
8
Once chilled, place in a sausage shape at one end of the turkey meat and roll until you have a tight sausage. Tie the ends and chill.
9
When ready to use, steam the meat for 20 minutes in the clingfilm until firm, then remove the clingfilm and roast in the oven for 15 mins.
10
Allow to rest before serving. If you don’t have a steamer, a pan of slowly simmering water is fine.
11
Serve with seasonal veg.