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Booghalamoon




Source of Recipe


the web


Recipe Introduction


Sweet and Sour Stuffed Turkey


List of Ingredients




1 turkey, about 8 to 9 pounds
2-½ tablespoons salt (divided use)
1 cup butter (divided use)
Juice of 1 lime
½ cup oil
2 large onions, peeled and thinly sliced
5 cloves garlic, peeled and crushed
½ cup uncooked white rice
1 cup peeled and slivered carrot
1 cup dried barberries, cleaned, soaked for 20 minutes in water and drained, or ¼ cup dried tart cherries
½ cup dried apricots, chopped
2 tablespoons slivered candied orange peel
1 cup ground walnuts
¼ teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground saffron, dissolved in 2 tablespoons hot water
½ cup sugar
3 cups chicken broth

SAUCE
2 tablespoons flour
Salt
Pepper
1 cup turkey broth



Recipe



Clean and rinse the turkey in cold water, then pat dry and rub it thoroughly inside and out with 2 tablespoons salt, ½ cup butter and the lime juice, lifting up the skin and placing 2 tablespoons of the butter under the skin.

Heat ½ cup of oil in a pan and brown the onion and garlic. Add rice, saute for a few minutes and then add carrot, barberries, apricot, orange peel, walnuts, remaining salt, pepper, cinnamon, saffron water and sugar. Add chicken broth, cover and simmer for 20 minutes over low heat.

Preheat oven to 350 degrees. Stuff the turkey with the rice mixture and pin or sew the cavity shut.

Set a rack in a roasting pan, and place the turkey breast side down on the rack. Roast for 1 hour, then remove the pan from the oven, turn the turkey on one side, and rub with some of the remaining butter. Return the turkey to the oven and roast for another hour. Repeat for all sides of the turkey, and continue cooking until the meat separates easily from the bone. Total cooking time should be about 3 to 3-½ hours, depending on the size of the turkey. A meat thermometer should register 165 degrees in the center of the stuffing.

Transfer turkey to a serving plate. Let cool for 20 minutes. For the sauce, transfer all the pan drippings to a saucepan. Add 2 tablespoons flour, salt, pepper and 1 cup turkey broth, stirring constantly over medium heat until mixture thickens.

Serves 8.