• 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

divider

You May Also Enjoy

    (0)

    Peanut and Corn Rice

    A great rice dish for tiffins because it is a change from the regular and can be made quickly. The combination of crunchy peanuts and the slight sweetness of corn is a taste you will relish!

    Recipe by Kohinoor

    (0)

    Corn Rice

    Simple, easy and delicious rice recipe with corn kernels, garlic and spring onion. Corn rice is a nice variation to the good old pulao or chawal recipe

    Recipe by Kohinoor

    (0)

    Kabooli Pulao

    The pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. This is a quick, simple and easy pulao to make.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.