Boned Turkey a l’Americaine

Ingredients

• 1 young turkey (about 8.5 lbs)
• 1 pinch coarse sea salt
• 1 pinch black pepper
• ½ lb lean raw veal, diced
• 3 lb fresh pork, diced
• ½ lb larding pork, diced
• 2 pinches coarse sea salt
• 1 pinch white pepper
• ½ teaspoon grated nutmeg
• ½ teaspoon dried thyme
• ¼ cup cooked smoked beef tongue, diced
• 18 medium-sized truffles, diced
• ⅓ cup madeira wine
• ½ cup peeled pistachios (optional)
• cold water

Directions

1. Singe and draw the turkey, then wipe the interior clean.

2. Season the inside with salt and pepper.

3. Chill the turkey in the ice-box until needed.

4. Mix veal, pork, and larding pork in a bowl, season with salt, white pepper, nutmeg, and thyme.

5. Chop the mixture finely in a chopping machine, removing any sinews.

6. Chill the forcemeat until ready to use.

7. Prepare the tongue and truffles, cutting them into small dice.

8. Mix the forcemeat with the tongue, truffles, and madeira wine, adding pistachios if desired.

9. Cut even slices from the turkey breast and arrange them to maintain even thickness.

10. Place the forcemeat in the center of the turkey, leaving space at the ends and sides.

11. Sprinkle a strong napkin with cold water, fold the turkey, and place it in the center of the napkin.