Recipe for Chermoula-Roasted Turkey with a healthy, delicious stuffing
1 turkey (about 3 kg)
For the marinade:
15 ml sweet paprika
2 cm fresh ginger, grated
Large pinch saffron
1 onion, grated
15 ml ground cumin
2 garlic cloves, chopped
5 sprigs parsley, chopped
10 sprigs coriander, chopped
40 ml olive oil
1 lemon, juiced
1 tsp salt
For the stuffing:
2 cups de-hulled millet or quinoa, cooked in chicken stock
100 g dried apricots, chopped
50 g fresh herbs (basil, coriander and parsley), chopped
1 lemon, zested and juiced
50 g raw flaked almonds, toasted
1 large or 2 small red peppers, roasted, skinned and chopped
Large pinch of cinnamon
Pinch of salt
Combine all the ingredients for the marinade in a blender and blend to a fine puree.
To make the stuffing, combine all of the ingredients and set aside.
To prepare the turkey, remove any excess fat, especially from the cavity. Remove the gland on the parson’s nose and the wishbone, if it is still in place.
Rinse the turkey and dry with a paper towel.
Tuck the wingtips underneath the turkey to stabilise 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 parson’s 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 you 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 1.5 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.
Recipe created by the Vitality HealthyFood Studio. Visit their website to book courses and more.