However we prepare a turkey, we like to use heritage turkeys rather than the supermarket birds. They have smaller breasts, but are much more flavorful.
Yield: 8-10 servings
1 Heritage Turkey (available online at www.heritagefoodsusa.com and at selected retailers, including Whole Foods)
½ cup onions, minced
1 tbsp. fresh garlic, minced
1 tbsp. butter
2 cups wild mushrooms, roughly chopped
1 tbsp. fresh thyme leaves, minced
1 egg white
2 tbsp. Kosher salt
Remove turkey legs from the body; cut all meat off the legs (you will notice the yield is smaller than that of a commercial bird). Sauté the onion and garlic until transparent in butter; let cool completely.
Put the turkey leg meat into the mixing bowl of a food processor; add several ice cubes to keep the meat from heating up, while blending into a minced consistency. Combine minced turkey meat, onion and garlic mixture, wild mushrooms, thyme and egg whites; add salt.
Insert fingers underneath the turkey breast skin, pulling it away from the meat and creating a pouch; stuff as much turkey mixture as possible into the pouch.
Season the outside of the bird with salt and pepper. Broil the turkey briefly (500 º for 3-5 minutes, or until skin is crisp); then turn broiler off, heat oven to 325º and cook approximately 70-90 minutes, until the internal temperature has reached 155º; slice and serve.