No matter what holiday you are celebrating, Karen Martini’s roast turkey will make a great centrepiece. Click here to subscribe: https://bit.ly/3hxN7d5
KAREN MARTINI’S CELEBRATION TURKEY
INGREDIENTS
For the Brine:
100g salt
100g sugar
1L water
1 free range turkey
For the Stuffing:
80ml oil extra virgin olive oil, plus extra
2 large brown onions, finely diced
10 cloves garlic, finely sliced
2 tsp smoky paprika
2 tsp cumin seeds
2 tsp ground coriander
3/4 bunch thyme, leaves only
150 gm – 200g raw ALMONDS, roughly chopped
1 cup water
100ml sherry vinegar
150g pitted green olives, chopped
2&½ cups fresh breadcrumbs
2 oranges
½ bunch flat leaf parsley leaves
1 egg, lightly beaten
120g butter, refrigerated and diced into small cubes
100g parmesan or manchego cheese
Lots of freshly ground black pepper
For the Spice Mix:
2 tsp smoky paprika
2 tsp cumin seeds
2 tsp ground coriander
To Bake:
100 mls sherry vinegar
1 cup water
METHOD:
1. Preheat oven to 180C
2. Heat oil in a high-sided, wide based fry pan over medium heat. Add onion and garlic, reduce heat and cook slowly to caramelize for 10 – 15 minutes. Then stir the almonds, spices and thyme through the onions and add a cup of water, this will help soften the almonds. Cook for about 10 minutes until the liquid evaporates. Stir through the vinegar, zest of one orange and olives.
3. Tip the stuffing mixture into a large bowl and stir through breadcrumbs, parsley, egg, cold diced butter and parmesan. Grind in the pepper.
4. Lay the Turkey in a large roasting dish. Take handfuls of stuffing and fill the cavity of the Turkey. Either truss (tie) the legs together or thread one bamboo skewer across the length of the opening in a stitched fashion.
5. Cover the skin of the Turkey with a little olive oil and sprinkle over the dry spices and more pepper. Slice the 2 oranges and arrange slices over the skin.
6. Add 100ml sherry vinegar and 1 cup of water to the roasting dish, cover with foil lined with baking paper and bake in oven for 60 minutes covered. Then remove cover and cook for another 30 – 40 minutes until cooked and skin is golden. Remove from oven, rest for 20 minutes and serve.
Tips:
Ensure the bird is at room temp before cooking.
Brining will reduce cook time.
Don’t be tempted to season with salt as the bird has been brined.
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