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Fresh Living Network
Kettle-braaied turkey with dried fruit stuffing

Kettle-braaied turkey with dried fruit stuffing

Allow 500g per person for a whole turkey and 250g per person for a deboned one. Roast for 20 minutes, then start timing: 35-40 minutes for every kilogram. This is just a guideline, rather opt for less cooking time and check regularly.
8
RECIPE TYPE:Mains
 
Method
  • Soak dried fruit in muscadel for 1 hour.
  • Heat a glug of oil in a pan and fry onion until soft.
  • Add garlic and fry for another minute. Cool. Mix onion, dried fruit and muscadel with remaining stuffing ingredients. Season well.
  • Loosen skin over turkey breast using your fingers or a wooden spoon.
  • Spread half the butter under the skin to cover breast.
  • Place a quarter of the  stuffing into neck cavity.
  • Place remaining stuffing in body cavity.
  • Truss turkey by tying wings, legs and thighs closely to body with a long piece of string. 
  • Rub bird with remaining  butter and season well.
  • Light braai using enough briquettes to make a ring around inside of kettle. When coals are white hot, push to edges of braai and place a foil drip tray filled with 1 cup (250ml) water, onion and carrot in the middle.
  • Place grid over coals and tray and place turkey, breast-side up on grid directly above tray.
  • Cover braai and open vents.
  • Allow turkey to cook for 1½ hours without lifting the lid (don’t open braai before 1½ hours – all the built-up heat needed for cooking will escape).
  • Add more coals and top tray up with water if turkey looks dry
  • Cook for another 1½ hours or until juices run clear when thickest part of leg is pierced.
  • Remove turkey and rest for 15-25 minutes before carving.
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