Christmas Turkey
A whole turkey marinated in beer, lemon, honey and spices, roasted under foil and served with a rice, dried-cherry and walnut stuffing.
Ingredients
| 1 | whole turkey, about 4 kg | |
| 200 ml | beer | |
| 1 | juice of 1 lemon | |
| 14 tbsp | 210 ml | olive oil |
| 4 tbsp | 60 ml | honey |
| 6 | crushed garlic cloves | |
| 2 heaped tbsp | salt (or to taste) | |
| 2 heaped tbsp | red pepper (paprika) | |
| 2 tbsp | 30 ml | pepper puree |
| 2 tbsp | 30 ml | ground cumin |
| 2 tsp | 10 ml | rosemary |
| 2 tsp | 10 ml | savory |
| 2 tsp | 10 ml | oregano |
| 1 tsp | 5 ml | black pepper |
| 1/2 soup bowl | rice (for the stuffing) | |
| 200 g | dried cherries | |
| 1 | shallot | |
| 3 | garlic cloves (for the stuffing) | |
| 1/2 cup | 120 ml | white wine |
| — | crushed walnuts |
Instructions
Marinate the turkey at least 48 hours before roasting. Combine the marinade ingredients and rub the whole turkey with them, then leave to marinate for at least 48 hours.
Our stuffing - rice with cranberries or cherries: Rinse and drain half a soup bowl of rice. Meanwhile, bring 200 g of dried cherries to a boil in a bowl of water; once it boils, leave to cool in the liquid. Then fry 1 shallot with 3 cloves of garlic. Add the drained rice and half a cup of white wine (half the volume of the rice). Once the wine has reduced a little and the alcohol is no longer noticeable, add the cherries together with all their liquid, as well as the crushed walnuts, and cook until half done. We need about one bowl of the cooked quantity (about 350 ml) (half a cup of dry rice).
We baked it without a clay pot, in a round cake tin, covered with foil, at 150 degrees for 1 hour and 45 minutes, and then we removed the foil so it would form a crust, baking a further 45 minutes, with the last 15 of them at 170 degrees. In other words, the breast of the turkey should reach an internal temperature of 74 degrees (the legs reach about 82 degrees). Once it is uncovered, every 10-15 minutes baste it with a baster or brush it with a brush using the marinade in the tray.