Kettle-braaied turkey with dried fruit stuffing

Try this at your Christmas braai this year.
 
braai turkey

Recipe from: 29 October 2012
Preparation time: 30 min
Cooking time: 3h
 
 

Ingredients

 
  • 1
    cup
    mixed dried fruit - chopped
  • 125
    ml
    muscadel sweet sherry - or fruit juice
  • 1
    glug PnP Finest extra-virgin olive oil
  • 1
    onion - chopped
  • 4
    cloves garlic - chopped
  • 500
    g
    pork sausage mince
  • 2
    PnP bay leaves - crumbled
  • 3
    Tbs
    rosemary - chopped, or use sage
  • 375
    ml
    breadcrumbs - fresh
  • 1
    grated lemon peel
  • 4
    Tbs
    PnP lemon juice
  • 1
    Pinch salt and milled pepper
  • for the braai:
  • 1
    onion - sliced
  • 1
    carrot - roughly chopped
  • 1
    turkey, (about 5kg), rinced and dried
  • 1
    cup
    PnP butter
Servings: Change Serving
 
 

Method

 
Soak dried fruit in muscadel for 1 hour.

Heat a glug of oil in a pan and fry onion until soft. Add garlic and fry for another minute. Cool. Mix onion, dried fruit and muscadel with remaining stuffing ingredients. Season well.

Loosen skin over turkey breast using your fingers  or a wooden spoon.

Spread half the butter under the skin to cover breast. Place a quarter of the  stuffing into neck cavity. Place remaining stuffing in body cavity. Truss turkey by tying wings, legs and thighs closely to body with a long piece of string.

Rub bird with remaining  butter and season well. Light braai using enough briquettes to make a ring around inside of kettle
When coals are white hot, push to edges of braai and place a foil drip tray filled with  1 cup (250ml) water, onion and carrot in the middle.

Place grid over coals and tray and place turkey, breast-side up on grid directly above tray. Cover braai and open vents.

Allow turkey to cook for 1½ hours without lifting the lid (don’t open braai before 1½ hours – all the built-up heat needed for cooking will escape).

Add more coals and top tray up with water if turkey looks dry. Cook for another 1½ hours or until juices run clear when thickest part of leg is pierced.

Remove turkey and rest for 15-25 minutes before carving.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

 
 

Read more on: turkey  |  holiday  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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