About this recipe:This is my gran's old recipe for a delicious roast turkey flavoured with lemon, orange and tangerine juice, and stuffed with meat, roasted chestnuts and pinenuts. An excellent recipe for anyone who loves Greek cuisine.
4 tablespoons fresh orange juice
4 tablespoons fresh tangerine juice
150ml fresh lemon juice
1 whole turkey
salt and freshly ground black pepper to taste
250g beef mince
250g minced pork
1 small onion, chopped
100g uncooked rice
4 tablespoons pinenuts
4 tablespoons sultanas (optional)
125ml chicken stock
2 tablespoons brandy
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
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Method Prep:30min › Cook:4hr15min › Extra time:15min › Ready in:5hr
Preheat oven to 170 C / Gas mark 3.
Make a small incision on sides of each chestnut, and place in a frying pan over medium heat. Cook, stirring often, until toasted. Remove from heat, then peel and chop.
Melt 150g butter in a saucepan, and mix in the orange juice, tangerine juice and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
In a large frying pan over medium heat, cook the beef, pork and onion until beef and pork are evenly browned and onion is tender. Drain dripping from the pan. Mix in the rice. Stir in the chestnuts, pinenuts, sultanas, 175g butter, stock and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavity with the mixture, and tie in place with kitchen string.
Place turkey on a rack in a roasting tin, and loosely cover breast and thighs with aluminium foil. Pour about .5cm water into the bottom of the tin. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 200 C / Gas mark 6 during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 74 degrees C. Let rest for 30 minutes at room temperature before carving.