Pork Belly Turkey Roast
Indulge in a mouthwatering culinary experience with our roasted turkey accompanied by succulent pork belly. This dish masterfully combines the lean, juicy flavors of perfectly roasted turkey with the rich, crispy goodness of pork belly, creating a delightful contrast that excites the palate.
The turkey is seasoned with a blend of herbs and spices that enhance its natural flavor, and slow-roasted to achieve a golden-brown skin, while retaining moisture. Each slice reveals tender, flavorful meat that's ideal for satisfying any gathering or festive occasion.
The turkey is seasoned with a blend of herbs and spices that enhance its natural flavor, and slow-roasted to achieve a golden-brown skin, while retaining moisture. Each slice reveals tender, flavorful meat that's ideal for satisfying any gathering or festive occasion.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
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RECIPE
Ingredients
- FRESH ROSEMARY
- FRESH GARLIC (5 CLOVES)
- FRESH THYME
- ONE LARGE ONION
- FRESH GREEN ONIONS (1 BUNCH)
- 2 LEMONS (FOR FULL ROASTING)
- 1 STICK MARGERINE OR SALTED BUTTER
- POULTRY SEASONING
- SALT & PEPPER
- 1 CUP APPLE JUICE
- PORK BELLY
- 1/2 CUP WATER
- Unwrap turkey-take neck and giblets out of cavity. Rinse bird and dry with paper towels. Rub cavity with lemon-insert fresh herbs, garlic, onion. Rub outside with butter, salt, pepper & poultry seasoning- place on rack breast side down.
- Place pork belly on top of bird. Pour apple juice & water in roasting pan. Cover pan with foil and place in preheated oven to slow roast. Use roasting chart for cooking time by weight of bird and bake at 325 degrees covered. Once you have slow roasted turkey for full bake time, take pan out of oven.
- Poke holes in foil to release steam, then take off foil, rotate bird, breast side up- put pork belly on top of breast and cook at 400 to brown. Once bird is golden brown take out of oven. Let stand 20 minutes before carving. Do not overbake. Carve then baste turkey slices with juices from roasting pan.
