Christmas can’t taste like Christmas without a turkey on the table.
Some tips to keep your turkey moist:
1. Try and serve two small turkeys instead of one big one.
2. Always prefer a fresh one instead of the frozen variety because thawing changes the taste.
3. Rub soft butter under the skin, which can be flavoured with spices or herbs if you so wish.
4. Don’t tie the legs, as it takes longer to cook therefore drying the meat.
5. Use a thermometer to monitor the meat at the thickest part, don’t hit the bone. You’re aiming for 170°C.
6. Let the turkey rest for roughly 15 minutes before carving.
Ingredients:
1 fresh turkey about 4-5 kilos or two 2 kilo turkeys
The turkey marinade:
50g soft butter
freshly ground pepper
1 tablespoon of honey
50ml ouzo
1 tablespoon light mustard
Filling:
1 kilo finely ground pork mince
1 tablespoon rice
24 walnuts cleaned (this has taken the place of chestnuts)
1 tablespoon black raisins (no pips)
4 tablespoons pine nuts, lightly sautéed
1 large onion, very finely cut or ground in the blender
3 tablespoons olive oil
1 cup of dry white wine
4-5 pimento corns and/or red pepper
½ teaspoon cinnamon
salt and pepper
Method:
1. Heat oven to 180°C.
2. Make sure that the turkey is washed and cleaned thoroughly.
3. Mix the turkey marinade in a blender or mortar and pestle.
4. Rub the marinade with a brush under the skin and outside the turkey.
5. Put in a roasting dish cover and allow to stand for 3 – 4 hours.
6. Make the filling.