Turkey filled with rice, nuts and cranberry ( Tandoori)


For the filling:

- Heat oil and butter in a saucepan over medium heat, then add the cinnamon, fennel, slices of lime and the pine nuts, stir.

- Add Cranberries, lemon juice, water (or orange juice), then stir in grated coconut.

- Reduce heat, leave the mixture for 10 minutes, then add fresh mint and stir for 1 minute.

- Finally, add the pre-cooked rice while stirring well, season the filling with salt and pepper, leave aside to cool

(tip: do not overcook so the color of the mint wont be dark)

For the Turkey:

- Wash the turkey thoroughly, dissolve

1 ? cup of salt in enough water to cover the turkey for

2 hours, then rinse and dry.

- Blend yogurt with the Masala spices, red pepper, chili and oil until the mixture is well combined.

- Lift up the skin of the turkey from the neck side so that half of the mixture is between the skin and the meat.

- Season the inside of the turkey with 1/4 of the mixture.

- Stuff the turkey with the cooled rice mixture and tie the legs so the filling remains inside.

- Spread onion, celery, carrots and garlic in a roasting pan, put the turkey on top of the vegetables.

- Brush the turkey with butter; add a little amount of water on one side of the pan.

- Bake in preheated oven (180 degrees) or according to weight (40 minutes for each kilo)

- Brush turkey with dripping from time to time; cover with aluminum foil for the first half of the cooking time.

- Remove turkey from pan; cool for 10 minutes.

- Serve it with the stuffed rice.



For the filling:

1/2 Cup corn oil

1/2 Cup ghee

4 Cinnamon sticks

2 Tbs fennel seeds

1 Lime, sliced

1 Cup pine nuts

2 Cups cranberries (soaked in warm water) or raisins

2 Tbs lemon juice 1 Cup water (or orange juice)

2 Cups coconut, grated 2 Cups grated coconut

2 Cups fresh mint leaves, chopped

3 Cups pre-cooked basmati rice

For the turkey:

1 Whole turkey (5 - 6 Kilos)

2 Yogurts

2 Tbs Masala spices: (Cinnamon, Cloves, Cumin/coriander, Cardamon, Nutmeg)

1 Tbs fresh ginger, chopped

2 Tbs red pepper powder

1 tsp crushed chili

3 Tbs corn oil

1 Onion, diced

1/4 Cup Celery, diced

1/4 Cup of carrots, diced

4 Garlic cloves

1 Tbs butter
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