TO many of us, Christmas lunch is about cooking large amounts of everything we can lay our hands on but in many parts of the world, turkey is the dish for the season. In the Western world, stuffed turkey is the traditional Christmas lunch, while in the Oriental world, turkey is harmonised with spicy rice to make turkey biryani. Here, Priyantha Ilepruma, Sheraton’s Executive Sous Chef, leaves you spoilt for choice with both recipes. You just have to try at least one of them
Turkey Stuffed with Rice
Ingredients
- 1 (12 pound) whole turkey, thawed
- 3 lemons, juiced
- 1/4 cup butter
- 4 medium onions, chopped
- 2 turkey livers, finely chopped
- 1 pound minced lamb
- 2 1/2 cups long grain white rice
- 1 tablespoon ground cinnamon
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons tomato paste
- 3 cups water
- Salt and pepper to taste
- 1/2 cup butter, melted
Method
1. Preheat the oven to 450 degrees F (230 degrees C). Rinse the turkey inside and out, and pat dry with paper towels. Rub lemon juice all over the turkey and inside the cavity. Set aside.
2. Melt 1/4 cup of butter in a large skillet over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and minced lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato paste. Mix in 1 cup of water and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly.
3. Fill turkey with the stuffing mixture, and truss (sew). Place on a rack in a shallow roasting pan and pour the remaining 2 cups of water into the pan. Mix together the remaining lemon juice and melted butter. This is the basting sauce.
4. Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice.
