Perú Recheado de Natal

Ingredients

• 1turkey — about 5 kg
• 400 gminced pork
• 150 gpresunto — diced
• 100 gpine nuts
• 100 graisins — soaked in port
• 200 gday-old bread — torn
• 200 mlport wine
• 100 gbutter — softened
• 1orange — zested and juiced
• 3bay leaves
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the turkey. Pat it dry with paper towels to remove any excess moisture. Season it generously with fine sea salt and black pepper, ensuring the seasoning is evenly distributed. Rub the turkey with crushed garlic, 3 bay leaves, and a sprinkle of paprika. Allow it to sit for at least an hour to let the flavors penetrate.
2. In a large, heavy-bottomed pot or Dutch oven, heat a generous amount of olive oil over medium-high heat. Once the oil is shimmering, place the turkey skin-side down into the pot. Brown the turkey until the skin is deeply golden and crisp, which should take about 8-10 minutes. Remove the turkey from the pot and set it aside on a plate.
3. In the same pot, add 100 g of butter and allow it to melt. Add finely chopped onions and minced garlic, stirring them into the butter and turkey fat. Cook until the onions are translucent and the garlic is fragrant, ensuring you scrape up any browned bits from the bottom of the pot for added flavor.
4. Return the turkey to the pot, nestling it among the softened onions and garlic. Pour in 200 ml of port wine and enough broth to come halfway up the sides of the turkey. Bring the liquid to a gentle simmer, cover the pot, and cook until the turkey is tender and the sauce has thickened slightly. This should take about 1.5 to 2 hours, and the turkey should feel tender when pierced with a fork.
5. Once the turkey is tender, uncover the pot to allow the sauce to reduce and glaze the turkey. Increase the heat slightly to help the liquid evaporate, stirring occasionally. The sauce should become rich and glossy, coating the turkey beautifully. Taste and adjust the seasoning with more salt and a touch of piri-piri if desired.
6. For the stuffing, combine 400 g minced pork, 150 g chopped presunto, 100 g pine nuts, 100 g raisins, and 200 g of crumbled day-old bread in a bowl. Mix well and stuff this mixture into the cavity of the turkey before the final glazing step. The stuffing should be moist and flavorful, absorbing some of the turkey's juices during cooking.
7. Once the sauce has reduced to your liking, and the turkey is beautifully glazed, remove it from the heat. Let it rest for a few minutes before carving. Serve the turkey alongside the stuffing, with the reduced sauce drizzled over the top, accompanied by potatoes, rice, or bread to soak up the delicious flavors.