• Overview
  • Ingredients
  • Directions
  • Reviews

Traditional. Filling. Roasted. Turkey is a great idea for a great meal with family. 

Ingredient

  • 7.6 kg Whole Turkeys
  • Extra Virgin Olive Oil
  • Sea Salt
  • Freshly Ground White Pepper
  • 400 g Fresh Ricotta drained
  • 1 small brown onion finely chopped
  • 8 Cloves Garlic crushed
  • 50 g spinach trimmed and washed
  • 180 g Raisins soaked in hot water for 5 mins drained
  • 150 g unsalted Butter small dice
  • 2 tablespoons Thyme chopped
  • 2 tablespoons Continental Parsley chopped
  • 2 Whole Eggs

Direction

  • To make the stuffing, heat a little olive oil in a frying pan
  • Add the onion & garlic & cook over a low heat for about 5 minutes or until the onion is soft
  • Remove from the heat & cool
  • Blanch the spinach leaves in boiling salted water until just wilted then drain & rinse under cold water
  • Squeeze the excess water from the spinach
  • Chop coarsely
  • Combine the cooled onion with the spinach, ricotta, herbs, raisins & butter
  • Add the eggs & seasoning & mix through well
  • To prepare the turkey, press the stuffing under the skin of the turkey & into the breasts & legs, until it is firmly packed in
  • Rub the skin with plenty of extra virgin olive oil & season the turkey inside & out
  • Place the turkey in a large baking tray & roast for ½ hour on 200C
  • Cook a further hour on 150C then drop the temperature again to 50C, cover the turkey with foil & allow to rest in the oven for about 20 minutes
  • 7.6 kg Whole Turkeys
  • Extra Virgin Olive Oil
  • Sea Salt
  • Freshly Ground White Pepper
  • 400 g Fresh Ricotta drained
  • 1 small brown onion finely chopped
  • 8 Cloves Garlic crushed
  • 50 g spinach trimmed and washed
  • 180 g Raisins soaked in hot water for 5 mins drained
  • 150 g unsalted Butter small dice
  • 2 tablespoons Thyme chopped
  • 2 tablespoons Continental Parsley chopped
  • 2 Whole Eggs
  • To make the stuffing, heat a little olive oil in a frying pan
  • Add the onion & garlic & cook over a low heat for about 5 minutes or until the onion is soft
  • Remove from the heat & cool
  • Blanch the spinach leaves in boiling salted water until just wilted then drain & rinse under cold water
  • Squeeze the excess water from the spinach
  • Chop coarsely
  • Combine the cooled onion with the spinach, ricotta, herbs, raisins & butter
  • Add the eggs & seasoning & mix through well
  • To prepare the turkey, press the stuffing under the skin of the turkey & into the breasts & legs, until it is firmly packed in
  • Rub the skin with plenty of extra virgin olive oil & season the turkey inside & out
  • Place the turkey in a large baking tray & roast for ½ hour on 200C
  • Cook a further hour on 150C then drop the temperature again to 50C, cover the turkey with foil & allow to rest in the oven for about 20 minutes

Not reviewed yet

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