- 30 mins
- 4h 30 mins
- 1 lb (500 g) mild Italian sausage meat
- 1 to 2 yellow onions, quartered
- 4 garlic cloves, chopped
- 4 dried apricots, cut in 4
- 1 cup (250 mL) bread loaf, diced into pieces
- 3 sprigs rosemary
- 3 tbsp (45 mL) vegetable oil
- Whole turkey, 5 kg
- Vegetable oil
- 3 cups (750 mL) chicken broth
- Salt and pepper
Brie cheese sauce
- 1 tbsp (15 mL) butter
- 1 shallot, minced
- 1 tbsp (15 mL) flour
- 1 cup (250 mL) chicken broth
- 1 cup (250 mL) 15% country-style cream
- 1 sprig rosemary
- 200 g Alexis de Portneuf Double-Cream Brie, rind removed and diced
- Salt and pepper
Preheat the oven to 425°F.
Shape the sausage meat into balls the size of large marbles (approximately 30 balls). In a bowl, add the onions, garlic, apricots, bread and rosemary. Drizzle with olive oil and mix slowly. Transfer this mixture and the sausage balls onto a baking sheet and bake for 25 minutes, stirring half-way through the cooking time.
While the meat is cooking, dry the turkey cavity and its skin. Season the inside generously with salt and pepper and using a brush, baste and season the skin.
Lower the oven heat to 325 °F.
Stuff the turkey with the meat and firmly tie-up the wings and legs together. Place the turkey in a large roasting pan with a grill, pour the broth into it and put in the oven. Cook for 2 hours and 30 minutes, regularly basting the skin of the turkey with oil, and later on with the broth from the turkey.
After 2 and a half hours of cooking, increase the oven’s heat to 375°F and finish cooking for 40 minutes while basting regularly. Let the turkey to stand for 30 minutes before serving.
Creamy Brie Cheese Sauce
In a small pan, melt the butter over low heat and cook the shallot in the butter for one minute. Add the flour and cook for another minute, while stirring with a wooden spoon. Add the liquids, the rosemary branch and increase to heat to medium. Cook for 7-8 minutes while stirring regularly. Once the sauce is thickened, remove from heat and incorporate the cheese little by little. Season to taste, remove the rosemary branch and serve immediately.