Recipe Ingredient
- Marinate:
- 4kg turkey
- 10g nutmeg
- 200g paprika
- 2 tbsp olive oil
- 1 pinch salt
- 10g white pepper
- 10g black pepper
- 50g dijon mustard
- 1 tbsp oregano, chopped
- 1 tbsp thyme, chopped
- 1 tbsp basil, chopped
- 3 cloves garlic, minced
- Stuffing:
- 200g carrots, cut into small cubes
- 1 stick celery, cut into small cubes
- 2 onions, cut small
- Pinch of salt
- 1 tbsp oregano, chopped
- 1 tbsp thyme, chopped
- 1 tbsp basil, chopped
- 2 tbsp olive oil
- 10g white pepper
- 10g black pepper
Instructions
- In a large bowl, mix all stuffing ingredients (above) and stuff it in a pre-cleaned turkey.
- In a large bowl, combine the paprika, nutmeg, garlic, mustard, herbs, salt, pepper, and olive oil to make a paste, then spread the paste evenly on the turkey skin and set aside.
- Preheat the oven to 180 degrees Celcius and roast the turkey for 45 minutes until the skin is golden brown.
- When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.
- Slice and serve with the cranberry sauce spooned over the turkey.
