Sticky Cola-glazed Turkey with Spicy Cap­sicum and Rice Stuff­ing

Super Food Ideas - - OUR RECIPES -

SERVES 10 PREP 25 MIN­UTES (PLUS COOL­ING AND STAND­ING) COOK 3 HOURS YOU’LL NEED UN­WAXED KITCHEN STRING AND TOOTH­PICKS FOR THIS RECIPE.

½ cup cola 2 ta­ble­spoons smoky bar­be­cue sauce 2 tea­spoons mild Amer­i­can mus­tard 4kg Steggles whole turkey Roast pump­kin, red onion and broc­col­ini, gravy and lemon wedges, to serve Spicy Cap­sicum and Rice Stuff­ing 1 ta­ble­spoon ex­tra vir­gin olive oil 1 small red onion, finely chopped 1 red cap­sicum, diced 1 gar­lic clove, crushed 1 tea­spoon dried oregano ½ tea­spoon dried chilli flakes 1 lemon ¾ cup cooled cooked white long-grain rice 2 ta­ble­spoons roughly chopped fresh co­rian­der leaves 1 egg, lightly beaten

1 Com­bine cola, sauce and mus­tard in a saucepan over medium-high heat. Bring to a sim­mer (see notes). Re­duce heat to low. Sim­mer for 2 min­utes. Set aside to cool. 2 Make Spicy Cap­sicum and Rice Stuff­ing Heat oil in a large fry­ing pan over medi­umhigh heat. Cook onion and cap­sicum, stir­ring, for 8 min­utes or un­til soft­ened. Add gar­lic, oregano and chilli. Cook for 1 minute or un­til fra­grant. Trans­fer to a bowl. Set aside to cool com­pletely. 3 Grate zest from lemon. Re­move and dis­card rind. Finely chop flesh. Add zest and flesh to onion mix­ture with rice, co­rian­der and egg. Sea­son with salt and pep­per. Mix well. 4 Pre­heat oven to 180ºc/160ºc fan-forced. Re­move and dis­card neck from turkey. Pat dry in­side and out with pa­per towel. Loosely fill neck cav­ity with some of the stuff­ing. Us­ing tooth­picks, se­cure skin over neck cav­ity to en­close stuff­ing. Fill large cav­ity with re­main­ing stuff­ing. Se­cure skin over cav­ity with tooth­picks. Tie legs to­gether with kitchen string. Tuck wings un­der turkey. 5 Place a greased wire rack in a large flame­proof roast­ing pan. Pour 3 cups wa­ter into base of pan (see notes). Place turkey on rack. Brush turkey with ½ the cola mix­ture. Re­frig­er­ate re­main­ing cola mix­ture. Cover pan tightly with greased foil. Roast turkey for 2 hours. Re­move and dis­card foil. Roast, brush­ing turkey ev­ery 15 min­utes with re­main­ing cola mix­ture, for a fur­ther 45 min­utes or un­til turkey is golden and juices run clear when thigh is pierced with a skewer. Care­fully trans­fer turkey to a plate. Cover loosely with foil. Stand for 15 min­utes. 6 Dis­card string and tooth­picks from turkey. Serve with stuff­ing, roast veg­eta­bles, gravy and lemon wedges. NUTRI­TION: (per serve) 1908kj; 23.6g fat; 7.1g sat fat; 41.6g pro­tein; 18.3g carbs; 1.7g fi­bre; 141mg chol; 528mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.