Filipino Festive Stuffed Boned Turkey
A famous party dish in the Philippines, Rellenong Pabo, “stuffed turkey” in Tagalog, blends Asian and Spanish flavours in a style typical of many dishes from Manila, the capital city. Boning the turkey is careful but not difficult work. The wings and drumsticks remain bone-in, so the finished stuffed roasted turkey keeps its original shape.
Ingredients1 turkey (12 to 14 lb/5.5 to 6.5 kg)
3 tbsp (45 mL) lemon juice
2 tbsp (30 mL) soy sauce
2 tsp (10 mL) granulated sugar
1/2 tsp (2 mL) each black pepper and salt
1/3 cup (75 mL) butter melted
1/3 cup (75 mL) all-purpose flour
Stuffing:
3 tbsp (45 mL) olive oil, peanut or vegetable oil
1 cup (250 mL) thinly sliced shallots
1-1/2 tbsp (22 mL) minced garlic
1 onion, finely chopped
2 stalks celery, finely diced
2 tsp (10 mL) finely grated gingerroot
1 set turkey giblets (liver, heart and gizzard), finely chopped
1 tsp (5 mL) salt
1 tsp (5 mL) paprika
1/2 tsp (2 mL) black pepper
1/4 tsp (1 mL) ground cloves
1 lb (500 g) ground pork
2 cups (500 mL) fresh bread crumbs
2 eggs, beaten
1/2 cup (125 mL) tomato purée
1-1/2 tbsp (22 mL) fish sauce
6 oz (175 g) ham, cut into 1/2-inch/1 cm cubes (1-1/4 cups/300 mL)
6 oz (175 g) Spanish-style chorizo sausage, chopped (about 1-1/4 cups/300 mL)
1/2 cup (125 mL) small pimiento-stuffed olives
4 peewee eggs, or 3 small eggs, or 3 medium eggs, or 2 large eggs hard-cooked and peeled, or 18 hard-cooked quail eggs, peeled
Turkey Stock:
turkey neck and bones from boned turkey
1 onion, quartered
1 stalk celery, chopped
1 piece gingerroot (1-1/2-inch/4 cm), smashed
2 bay leaves
3 whole cloves
1/2 tsp (2 mL) each salt and black peppercorns
4 tsp (20 mL) fish sauce
Method
Boning Turkey: Cut slit through skin lengthwise along centre of turkey's backbone; running tip of sharp boning knife under skin, peel off skin from backbone on both sides of cut.
With poultry shears, remove backbone (reserve backbone and all other bones for stock). Through open cavity, split breastbone lengthwise, without cutting into meat, so turkey lies flat on work surface (skin side down).
Twist and cut out wing drumette bones from joint, leaving top two wing joints bone-in. Cut out wishbone and any other bones connecting wings to breast.
Sliding boning knife under bones, remove breast bone on both sides. Disjoint both ends of thigh bones; cutting lengthwise along bone, expose and remove thigh bones.
Cut out pelvic bones. Check turkey for any other bones; only the wings and drumsticks should remain bone-in.
In large shallow bowl or baking dish, mix together lemon juice, soy sauce, sugar and 1/4 tsp/1 mL of the pepper. Place turkey in bowl and turn to coat with marinade. Marinate for at least 1 hour or refrigerate for up to 4 hours, turning occasionally.
Turkey Stock: In stockpot, place turkey neck and bones; cover with cold water. Bring to boil; skim off foam. Add onion, celery, ginger, bay leaves, cloves, salt, peppercorns and fish sauce. Reduce heat and simmer for 2 hours. Strain.
Stuffing: Meanwhile, in skillet over medium heat, heat 2 tbsp/30 mL of the oil; fry shallots, stirring often, until golden. Add garlic and continue frying, stirring, until garlic is golden and shallots are nicely browned. Transfer to large bowl.
In same skillet, heat remaining oil; fry onion, celery and ginger until onion is soft. Add giblets, salt, paprika, pepper and cloves and fry, stirring, until giblets are no longer pink. Scrape into bowl; thoroughly mix in pork, bread crumbs, eggs, tomato purée and fish sauce. Stir in ham, chorizo and olives.
Transfer turkey to work surface, laying it flat, skin side down; pull fillets down from breast to fill in space between breast and thighs. Spread generous half of the stuffing over turkey; place hard-cooked eggs over stuffing and cover with remaining stuffing.
Bring sides of turkey up and over stuffing; skewer and tie up securely. Flip, then skewer and tie cavity opening. Truss legs and wings together. Sprinkle all over with salt and remaining pepper. Place, breast side down, on greased rack in roasting pan. Brush with butter.
Roast in 325°F/160°C convection oven or 350°F/180°C conventional oven for 2 hours, basting often after the first hour. Flip turkey breast side up, baste and continue roasting, basting often, until skin is nicely browned and thermometer inserted in centre of stuffing registers 160°F/70°C, 60 to 90 minutes. Transfer to carving platter; keeping warm (place in oven with door ajar), let rest 15 minutes.
Meanwhile, pour pan juices into heatproof glass measuring cup. Spoon 3 tbsp/45 mL of the fat into saucepan; reserving juices, discard remaining fat.
Pour 1 cup/250 mL of the stock into roasting pan over medium-low heat. Deglaze pan by scraping up brown bits; pour into measuring cup with pan juices. Heat fat in saucepan over medium heat, stir in flour and cook, stirring, until flour no longer smells raw, about 2 minutes.
Slowly, while whisking, pour in 2 cups/500 mL turkey stock; bring to simmer. Straining through fine sieve, pour in reserved pan juices. Bring to simmer; simmer for 2 minutes, adding a little more stock if gravy is too thick.
To carve turkey, remove all skewers and strings; carve off drumsticks and wings. Slice turkey crosswise like a meatloaf. Serve with gravy.
Makes 12 to 16 servings.
