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    EIC on the Move’s Raul Manzano Makes The Perfect Roast Turkey For Thanksgiving

    This tried-and-tested recipe will remove all the guesswork in roasting a turkey, guaranteeing a juicy and flavorful turkey perfect for your Thanksgiving or holiday parties

    Many may not know that Raul Manzano, editor-in-chief of Metro Society Magazine and host of Metro Channel’s EIC on the Move, is an accomplished home cook. One of his specialties happens to be Roast Stuffed Turkey, a recipe he inherited from his grandmother, and which he loves to cook for friends and family every Thanksgiving. 


    While some may think of turkey as bland and dry, Raul shares his secrets to making the turkey meat juicy and flavorful, and the skin crisp and golden. It’s all in the marinating and basting—involving lots of butter! But perhaps what makes this roast turkey truly over the top is the really meaty stuffing flavored with chorizo, Vienna sausage, olives, and raisins. You’ll want to cook extra stuffing to serve on the side. And if you have leftover stuffing, Raul suggests turning it into everyone’s favorite Arroz a la Cubana. Just add fried bananas and egg.



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    Roast Stuffed Turkey

    Serves 12 to 15


    1 whole turkey, about 6 kilos 

    3 cups soy sauce

    1 1/2 cups calamansi juice


    STUFFING:

    1 cup olive oil

    3 heads garlic, crushed

    2 cups chopped onions

    salt and pepper, to taste

    1 kilo ground pork

    1 kilo ground beef 

    1 1/2 cups tomato sauce

    1/4 cup tomato paste

    1 piece chorizo Iberico (or chorizo Bilbao), diced

    2 130-gram cans Vienna sausage, drained and chopped

    2/3 cup diced green olives

    1/2 cup raisins


    1 cup butter, cubed

    marble potatoes

    melted butter, for basting

    Brussel sprouts

    baby carrots, for garnish

    fresh oregano, for garnish

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    1. Thaw frozen turkey in the refrigerator 2 to 3 days before marinating it.


    2. Once it is thawed, marinate the turkey in soy sauce and calamansi juice in a deep bowl or casserole. Chill in the refrigerator overnight. Turn the turkey once in a while to balance the flavor of the marinade.


    3. On the day of serving, preheat oven to 350°F. 


    4. To prepare the stuffing, heat olive oil in a pan. Sauté garlic and onions until fragrant. Season with salt and pepper.


    5. Add ground pork and ground beef. Stir well. 


    6. Add tomato sauce and tomato paste. Cook for about 5 minutes.


    7. Mix in chorizo, Vienna sausage, olives, and raisins. Remove cooked meat mixture from the pan and let cool before stuffing.


    8. Remove turkey from the marinade (reserve the marinade). Stuff cavity of the turkey with the cooked meat mixture. Make sure stuffing is cooled to room temperature to avoid contamination.


    9. Gently loosen the skin of the turkey in the breast area. Insert butter cubes underneath the skin. Butter helps keep the turkey moist while cooking. 


    10. In a roasting pan with rack, place marble potatoes underneath the rack to absorb the flavors from the turkey while cooking. Place turkey on the rack, breast side up. Pour the reserved marinade all over the turkey just before roasting.


    11. Roast stuffed turkey in the preheated oven until cooked or golden brown, about 3 1/2 hours for a 6-kilo turkey. Baste turkey with melted butter every 30 minutes to avoid drying and to keep the skin crispy and moist. 


    12. Add Brussels sprouts beside the roasting turkey, about 30 minutes before it’s done.


    13. To check for doneness, insert a meat thermometer in the thickest part of the turkey. It should register 180°F.Remove turkey from the oven and transfer to a serving plate. Reserve the pan drippings for the gravy.


    14. Garnish with roasted Brussels sprouts, roasted marble potatoes, baby carrots, and fresh oregano. Serve with Giblet Gravy (recipe below) and cranberry sauce.


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    Giblet Gravy 

    1/3 cup butter

    2 tablespoons all-purpose flour 

    turkey giblet (liver and gizzard), cooked, finely chopped

    2 cups hot water

    1/4 cup brown gravy powder (store bought)

    salt and ground black pepper, to taste

    1 cup sliced Portobello mushrooms (or shiitake mushrooms)

    pan drippings 


    1. In a pan, melt butter and stir in flour to make a roux. 


    2. Add giblet and sauté until golden in color. Pour in hot water. Stir gently until free of lumps.


    3. Whisk in powdered brown gravy and pour in pan drippings. Mix thoroughly until sauce thickens slightly. Season with pepper and salt.


    4. Add mushrooms and cook about 3 minutes.  


    5. Transfer to a bowl or large gravy boat. Serve with the roasted turkey.




    COOK’S TIP: Turkey Roasting Time

    For every 1 kilo of turkey, roasting time should be about 20 minutes plus 90 minutes. For example, a 6-kilo turkey would require 6 x 20 minutes = 120 minutes, plus 90 minutes, or a total of 210 minutes or 3 1/2 hours.



    Recipe by Raul Manzano

    Recipe testing by Cecille Esperanza

    Photos by Berwin Coroza

    Styling by Butchie Peña

    Shot on location at Kessler's Kitchen 

    Special Thanks to Landers Superstore