Wednesday,19 June, 2019
Current issue | Issue 1424, (3 - 9 JANUARY 2019)
Wednesday,19 June, 2019
Issue 1424, (3 - 9 JANUARY 2019)

Ahram Weekly

Five days for Christmas turkey

Christmas turkey
Christmas turkey

Serves 15-20

4-4.5 kg turkey (frozen)
1 large onion (finely chopped)
1 large onion (peeled, whole)
2 large onions (quartered)
1 cup crushed wheat (fereek); washed thoroughly, drained
2 large apples (cored, finely diced)
1 cup dried apricots, finely chopped + raisins
1 cup slivered or halved almonds (roasted)
Juice of 2 lemons + zest
Juice of 1 orange + zest
1 sprig (fresh sage or thyme)
1/2 a head of a large sprig of celery, with its stalks and leaves (chopped)
4 large carrots (thickly sliced)
1 wooden stick cinnamon
10 bay leaves + 6 more
60 gm butter (melted, cooled)
Salt + pepper + ground cinnamon + 7 spices + grated nutmeg

Turkey should be completely thawed.  Wash thoroughly.  Rinse.  Drain.  Pat dry with paper towels.  Combine in a tiny bowl; two teaspoonfuls of each; salt, pepper, ground cinnamon and seven spices; with one teaspoonful only of grated nutmeg, added to them.  Rub skin of turkey all over with this mixture.  Rub the inside cavities; belly and chest.  Rub between skin and meat of the bird.  Insert several bay leaves under the skin; one in each spot except the cavities.  In a large bowl; combine quartered onions, diced apples, juices, zests, thyme, celery, carrots, six bay leaves and season generously.  Insert inside cavities, under skin and make a bed of the remaining quantity; combining wooden cinnamon stick to that portion.  Leave aside.  Truss the turkey and insert the whole onion in the bottom cavity; after trussing.  Melt butter in a medium-sized saucepan.  Ladle four tablespoonfuls of melted butter and brush skin of the bird all over.  Place turkey upon the bed of mixture; in its roasting pan and bake in a preheated oven of 200 degrees centigrade; for one hour, then lower heat to 180 degrees for the rest of its cooking time; (quarter of an hour cooking time for every 500 grams of weight).  Meanwhile; sauté chopped onion; until translucent.  Season with salt, pepper, ground cinnamon and seven spices.  Stir only until translucent.  Add chopped apricots and raisins.  Stir for a few seconds, then stir in prepared fereek.  Keep stirring until it dries out in the process.  Add very hot water to cover it by an inch.  Bring to the boil; covered, over medium heat.  When waters are almost absorbed and bubbles show on top; place a simmering diffusing ring under the pan and lower heat to low.  Allow to cook; covered until it fluffs up; just like cooking rice.  Remove away from heat and stir in the roasted almonds.  Leave aside, covered, in its pan.  When turkey is done; remove out of the oven.  Cover with foil wrap and tea towels on top.  Allow to rest for twenty minutes.  If you wish to make some gravy out of your vegetable and fruit residue, discard all bay leaves and combine the residue and drippings, scrape bottom of roasting pan; after removing turkey and blend all those ingredients electrically.  If any liquid is needed; you can add some hot water, while bringing it to a boil.  Adjust seasoning to taste and serve aside.  Carve or serve as is; with the fluffed fereek, or carve and lay slices on top.  A VERY MERRY EASTERN CHRISTMAS AND A HAPPY, BLESSED NEW YEAR TO YOU ALL.

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