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Polish Recipes Newsletter

Polish Stuffed Roast Turkey Recipe

Although stuffed turkey is not as common as chicken in Poland, it is still enjoyed, and can be used to replace the more expensive goose.  Most Polish turkey recipes are just butter, salt, and pepper.  But there are a few adventurous Polish chefs (like us) that like to mix it up.  This Polish stuffed turkey recipe is excellent if you add the herbed butter the day before and let it sit in the refrigerator for a day.  Add a little cognac to mix it up and you have a "Normandy Turkey," known as Indyk po Normandzku.  I also recommend to use an oven bag with any roast turkey recipe--it is just an easy, no fuss way to have perfectly moist meat, every time.


Polish Stuffed Roast Turkey Recipe (Nadziewany indyk po polsku) 

Polish Stuffed Roast Turkey Recipe

  • 1 turkey, about 10-12 lbs, wash and pat dry
  • 1/4 cup butter softened and divided
  • 1 tablespoon honey
  • 1 tablespoon dried sage
  • 1 teaspoon thyme
  • 3-4 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons Cognac or Madeira (optional)
  • 1 apple, chopped
  • 1 onion, chopped



POLISH Roast turkey RECIPE DIRECTIONS
 

  1. 1.  Remove giblets and neck from turkey, discard. Rinse turkey with cold water and pat dry.
     
    2.  Prepare butter rub.   Stir together softened butter, honey, garlic, thyme, sage, salt, pepper, and cognac. Loosen skin from turkey breast without totally detaching skin.  Rub half of butter mixture evenly over turkey breast under skin. For added flavor, carefully place sage leaves and thyme sprigs evenly on each side of breast under skin. Replace skin. Rub rest of the butter mixture on the outside of skin, making sure to get legs and entire turkey.  Place apple and onion halves inside cavity. (Best: cover and refrigerate over night, but can cook right away). 
     
    3.  Place turkey, breast side up, on a lightly greased wire rack in an aluminum foil-lined shallow roasting pan.  Bake at 325° for 2 hours and 45 minutes to 3 hours and 30 minutes or until a meat thermometer inserted into thigh registers 180°, basting turkey every 30 minutes with pan drippings. Continue to baste turkey every 30 minutes with pan drippings.  (Prevent overcooking turkey by checking for doneness after 2 hours.) Remove turkey from roasting pan, and let stand 20 minutes before slicing. Garnish, if desired.  
     
    Cooking Tip: the above recipe works well if you decide to not cook the turkey in an oven bag.  However, after trying many recipes, I think using an oven bag is the best way to easily keep the turkey moist and it always comes out perfectly.  Just follow the directions on the oven bag for cooking times, depending on the size of your turkey.

 

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