About this recipe:For something different on your Christmas dinner table, try this Greek roast turkey recipe.
1 whole turkey
3 lemons, juiced
4 medium onions, chopped
2 turkey livers, finely chopped
500g minced lamb
450g long grain white rice
1 tablespoon ground cinnamon
4 tablespoons chopped fresh mint leaves
2 tablespoons tomato puree
salt and freshly ground black pepper to taste
125g butter, melted
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Method Prep:30min › Cook:4hr › Extra time:30min › Ready in:5hr
Preheat the oven to 230 C / Gas mark 8. Rub 1/3 of the lemon juice all over the turkey and inside the cavity. Set aside.
Melt butter in a large frying pan over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato puree. Mix in 1/3 of the water, and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly.
Fill turkey with the stuffing mixture, and truss. Place on a rack in a shallow roasting tin, and pour the remaining water into the tin. Mix together the remaining lemon juice and melted butter. This is the basting sauce.
Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 180 C / Gas mark 4 and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 74 degrees C. Baste occasionally with the melted butter and lemon juice. Let rest at room temperature for 30 minutes before carving.