Chermoula-roasted turkey
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 8-10 portions |
| Cooking Time: | 2 hour |
| Prep Time: | 35 minutes |
Ingredients
- 1 Turkey
- 15 ml paprika
- pinch of salt
- a large pinch ground cinnamon
- 2 small red peppers, roasted, skinned and chopped
- 50 g fresh herbs (basil, coriander, parsley), chopped
- 50 g raw flaked almonds, toasted
- 1 lemon, zested and juiced
- 100 g dried apricots, chopped
- 2 cups quinoa, cooked in chicken stock
- 10 sprigs fresh coriander, chopped
- 5 sprigs fresh parsley, chopped
- 1 lemon, juiced
- 1/2 tbsp salt
- 40 ml olive oil
- 2 garlic cloves, chopped
- 15 ml ground cumin
- 1 onion, grated
- a large pinch saffron
- 2 cm fresh ginger, grated
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Cooking Instructions
- Combine all the ingredients (15 ml sweet paprika, 2 cm fresh grated ginger, a large pinch of saffron, 1 grated onion, 15 ml ground cumin, 2 chopped garlic cloves, 5 chopped sprigs parsley, 10 chopped sprigs coriander, 40 ml olive oil, 1 juiced lemon and1 tsp of salt) for the marinade in a blender and blend to a fine puree.
- To make the stuffing combine all of the ingredients( 2 cups quinoa cooked in chicken stock, 100 g dried chopped apricots, 50g chopped fresh herbs {basil, coriander, parsley} 1 juiced and zested lemon, 50 g toasted flaked almonds, 2 small roasted skinned and chopped red peppers, a large pinch of cinamon and a pinch of salt) and set aside
- To prepare the turkey remove any excessive fat, especially from the cavity. Also remove the gland on the parson’s nose. Also remove the wishbone, if it is still in place.
- Rinse the turkey and dry with paper towel.
- Tuck the wingtips underneath the turkey to stabalize it.
- Season the cavity of the turkey and add the stuffing. Pack it tightly.
- Cross the legs of the turkey and tie the legs and parsons’ nose tightly together with string to close the cavity of the turkey.
- Season the turkey lightly and then rub the marinade all over. Make sure to use all the marinade.
- Allow the turkey to marinate for at least 30 minutes.
- Preheat the oven to 200°C. Place the turkey on a roasting tray and cover very lightly with foil to create a “tent” around the turkey. Don’t let the foil touch the turkey.
- Place the turkey in the oven and cook for 1 and a half hours, then remove the foil and allow the turkey to cook uncovered for the rest of the time. You need to achieve a 70°C internal temperature when checking the temperature at the thickest part of the leg.
- Allow the turkey to rest before carving.
- Remove the stuffing for easier service and garnish with lemon and herbs.
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