Sadiq's Christmas Turkey 2010

Sadiq's Christmas Turkey 2010
 
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Ingredients

Ingredients
Method
 
  • > 5 kg Farm Fresh Turkey>> 2 gall water with 1cup sugar + 1 cup sea salt
  • >Rub Mix:>> 400 gm salted butter + 3/4 cup dried cranberry(chopped fine)+1/2 cup olive oil+2 sprigs rosemary(chopped) + 2 sprigs savory(chopped)+1 tsp roasted ground cumin powder+1/2 cup chopped walnuts + 3 tbsp pomegranate molasses + 2 tsp ground black pepper corn + 1/4 cup fresh clementine juice .
  • >For Stuffing:>>3 pods of Garlic (whole) + 2 clementines sliced
  • >Veggie Mix for pan:>>1/4 cup olive oil + 2 cups baby carrot + 3 medium sized potatoes diced 1 inch + 1 cup chopped celery + 1/4 cup rosemary (chopped) + 1/4 cup savory (chopped) + 1 tsp roasted cumin powder.
My turkey was farm fresh - an 11 pound beauty from a local Middle Eastern store in our hood that we frequent for all our meats. The owner insisted I soak the bird in 2 gall water with 1cup sugar + 1 cup sea salt soaked for at 24 hours. Its winter in Canada ... so the balcony served me well .....!

For the rub mix:
400 gms salted butter + 3/4 cup dried cranberry(chopped fine)+1/2 cup olive oil+2 sprigs rosemary(chopped) + 2 sprigs savory(chopped)+1 tsp roasted ground cumin powder+1/2 cup chopped walnuts + 3 tbsp pomegranate molasses + 2 tsp ground black pepper corn + 1/4 cup fresh clementine juice . Mix to a nice semi hard blend of all ingredients ...

Mix 3/4 of the mix into a lose consistency - " I got you .. under my skin says the Turkey" .... be generous on the breast top side and the legs. rub down the outside as well and tie the legs up to stop the garlic pods and the clementine slices from falling out while baking .

For Stuffing:
3 pods of Garlic (whole) + 2 clementines sliced + 1/4 Rub Mix rubbed into the inner cavity of the stomach.

Allow the Turkey to sit for another 12 - 24 hours

Veggie Mix for the baking pan:
The veggies give a lot of personality to the sauce.

1/4 cup olive oil + 2 cups baby carrot + 3 medium sized potatos diced 1 inch + 1 cup chopped celery + 1/4 cup rosemary (chopped) + 1/4 cup savory (chopped) + 1 tsp roasted cumin powder.

The Preparation:
> Turn the oven ON at HIGH 500F and while it is getting heated ....
> Grease the bottom of the pan
> Place Turkey in the pan -chest up
> Pour in the Veggie Mix around the sides

Cover the Turkey with foil paper - cover the pan and place in the oven for the first 20 mins with the oven still on 500F.

After the first 20 mins = High +reduce heat to 350F and allow 35 - 40 mins

Jamies calculation of 35 to 40 mins per kg worked for me.... as I basted the juices every half hour to maintain the softness of the meat and allow the surface crispness to develop. The foil was removed after the first 2 1/2 hours (per Jamie) to allow the outer surface to turn golden brown and crispy.

I allowed the bird to cool for approximately 2 hours on a rack.

The SAUCE:
> Place the reside from the baking pan in a cooking pan =med heat. > Remove the excess oil - add in 2 tbsp white flour + 1/2 cup evaporated milk... stirring all the time. Allow the developing gravy to thicken. Its now ready to serve.

Sadiq's Christmas Turkey 2010

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alt

This recipe was uploaded by Sadiq

 
 

Method


My turkey was farm fresh - an 11 pound beauty from a local Middle Eastern store in our hood that we frequent for all our meats. The owner insisted I soak the bird in 2 gall water with 1cup sugar + 1 cup sea salt soaked for at 24 hours. Its winter in Canada ... so the balcony served me well .....!

For the rub mix:
400 gms salted butter + 3/4 cup dried cranberry(chopped fine)+1/2 cup olive oil+2 sprigs rosemary(chopped) + 2 sprigs savory(chopped)+1 tsp roasted ground cumin powder+1/2 cup chopped walnuts + 3 tbsp pomegranate molasses + 2 tsp ground black pepper corn + 1/4 cup fresh clementine juice . Mix to a nice semi hard blend of all ingredients ...

Mix 3/4 of the mix into a lose consistency - " I got you .. under my skin says the Turkey" .... be generous on the breast top side and the legs. rub down the outside as well and tie the legs up to stop the garlic pods and the clementine slices from falling out while baking .

For Stuffing:
3 pods of Garlic (whole) + 2 clementines sliced + 1/4 Rub Mix rubbed into the inner cavity of the stomach.

Allow the Turkey to sit for another 12 - 24 hours

Veggie Mix for the baking pan:
The veggies give a lot of personality to the sauce.

1/4 cup olive oil + 2 cups baby carrot + 3 medium sized potatos diced 1 inch + 1 cup chopped celery + 1/4 cup rosemary (chopped) + 1/4 cup savory (chopped) + 1 tsp roasted cumin powder.

The Preparation:
> Turn the oven ON at HIGH 500F and while it is getting heated ....
> Grease the bottom of the pan
> Place Turkey in the pan -chest up
> Pour in the Veggie Mix around the sides

Cover the Turkey with foil paper - cover the pan and place in the oven for the first 20 mins with the oven still on 500F.

After the first 20 mins = High +reduce heat to 350F and allow 35 - 40 mins

Jamies calculation of 35 to 40 mins per kg worked for me.... as I basted the juices every half hour to maintain the softness of the meat and allow the surface crispness to develop. The foil was removed after the first 2 1/2 hours (per Jamie) to allow the outer surface to turn golden brown and crispy.

I allowed the bird to cool for approximately 2 hours on a rack.

The SAUCE:
> Place the reside from the baking pan in a cooking pan =med heat. > Remove the excess oil - add in 2 tbsp white flour + 1/2 cup evaporated milk... stirring all the time. Allow the developing gravy to thicken. Its now ready to serve.
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