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turkey salt ground black pepper ground turmeric honey Basting mixture vegetable stock ground turmeric honey stuffing chickpeas ground chicken salt ground black pepper ground turmeric fresh parsley fresh rosemary
Viewed: 30 - Published at: 3 months agoIngredients
- 1 small organic turkey, skin removed
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground turmeric
- 1 tablespoon raw honey
- Basting mixture
- 1 cup vegetable stock
- 1 teaspoon ground turmeric
- 1 teaspoon raw honey
- Stuffing
- 1 cup chickpeas, soaked overnight
- 200 g ground chicken
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground turmeric
- 1 tablespoon fresh parsley, chopped finely
- 1 tablespoon fresh rosemary, chopped finely
Method
- Wash turkey and pat dry.
- Rub sea salt, black pepper, turmeric and honey over the turkey. Let marinade stand for at least 3-4 hours.
- Bring a pot of water to a boil. Cook chickpeas until soft. Drain out excess water.
- Combine chickpeas, sea salt, black pepper and turmeric in a food processor or blender. Blend the mixture well.
- Transfer to a bowl. Fold in the ground chicken. Mix well.
- Preheat the oven to 200 C. Grease a baking dish lightly with unrefined oil.
- Spoon chickpea mixture into the cavity of the turkey. Seal the cavity with toothpicks or thin bamboo sticks.
- Place turkey on the greased dish. Bake for 45 minutes to an hour, or until turkey is brown.
- In a bowl, combine vegetable stock, turmeric and honey to make a basting mixture. Mix well.
- For every 15 minutes, spoon 2-3 tablespoons of mixture to baste the turkey.
