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5 kg
2
For the stuffing :
1
1kg
75 g
60 g
75 g
500 g
155 g
1 tbsp
1 tbsp
For the basting mixture :
3 tbsp
1 tsp
1 tsp |
turkey
lemons
oil
mixed
minced veal and pork
flaked
almond
walnut
halves
pistachio
nuts, shelled
long grain
rice
sultanas
ground
allspice
ground
cinnamon
oil
ground
allspice
ground
cinnamon |
Method :
- Cut lemons in half and rub all
over the outside and inside of the turkey.
- Make the stuffing by browning the
meat in a pan with the oil, stirring constantly.
- Add the nuts, rice, sultanas and
spices and keep stirring until they are well mixed and warm.
- Stuff the turkey with the mixture
and sew it up, leaving room for the rice to expand.
- Mix together the basting
ingredients and paint all over and under the skin, gently prizing
open on the breast and thighs.
- Put into a large roasting tin with
2.5 cm of water.
- Put the turkey into a preheated
oven (220C/425F/Gas 7).
- Reduce to 160C/325F/Gas 3 after 30
minutes.
- Cook for a further 25 minutes per
500 g.
- Baste with allspice mixture three
times.
Serves 10
A spicy, sweet turkey to cook as a change
from the usual recipes. A large chicken will taste wonderful cooked this
way, too. Soak the sultanas in 125 ml brandy for an hour before cooking.
Add the leftover brandy to the basting mixture.
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