greek stuffed turkey
From capedread 15 years ago
- 240 minutes to make
- Serves 10
This Savory Stuffed Turkey will enhance your Thanksgiving with a Greek taste that everyone will love
Ingredients
- 1 (12 pound) whole turkey, thawed shopping list
- 3 lemons, juiced shopping list
- 55 g butter shopping list
- 440 g onions, chopped shopping list
- 2 turkey livers, finely chopped shopping list
- 455 g ground lamb shopping list
- 460 g long grain white rice shopping list
- 7 g ground cinnamon shopping list
- 6 g chopped fresh mint leaves shopping list
- 30 g tomato paste shopping list
- 710 ml water shopping list
- salt and pepper to taste shopping list
- 115 g butter, melted shopping list
How to make it
- Preheat the oven to 450 degrees F (230 degrees C).
- Rinse the turkey inside and out, and pat dry with paper towels.
- Rub lemon juice all over the turkey and inside the cavity. Set aside.
- STUFFING
- Melt 1/4 cup of butter in a large skillet over medium heat.
- Add the onion, and cook for about 5 minutes, until tender.
- Add the chopped livers and ground lamb.
- Cook, stirring to crumble, until evenly browned.
- Stir in the rice, cinnamon, mint and tomato paste.
- Mix in 1 cup of the water, and season with salt and pepper.
- Cook over low heat for 10 minutes, stirring constantly.
- Fill turkey with the stuffing mixture, and truss.
- Place on a rack in a shallow roasting pan,
- pour the remaining 2 cups of water into the pan.
- BASTING SAUCE
- Mix together the remaining lemon juice and melted butter.
- Bake for 1 hour in the preheated oven,
- reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice.
The Rating
Reviewed by 6 people-
sounds terrific!
midgelet
in Whereabouts loved it
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Now that's different and definitely worth a try!
greekgirrrl
in Long Island loved it
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Wow! This is my kind of turkey!
elgab89
in Toronto loved it
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