Stuffed Turmeric Turkey

17 ingredients
10 steps

Ingredients

  • 1 small organic turkey, skin removed
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground turmeric
  • 1 tablespoon raw honey
  • Basting mixture
  • 1 cup vegetable stock
  • 1 teaspoon ground turmeric
  • 1 teaspoon raw honey
  • Stuffing
  • 1 cup chickpeas, soaked overnight
  • 200 g ground chicken
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh parsley, chopped finely
  • 1 tablespoon fresh rosemary, chopped finely

Directions

  1. 1
    Wash turkey and pat dry.
  2. 2
    Rub sea salt, black pepper, turmeric and honey over the turkey. Let marinade stand for at least 3-4 hours.
  3. 3
    Bring a pot of water to a boil. Cook chickpeas until soft. Drain out excess water.
  4. 4
    Combine chickpeas, sea salt, black pepper and turmeric in a food processor or blender. Blend the mixture well.
  5. 5
    Transfer to a bowl. Fold in the ground chicken. Mix well.
  6. 6
    Preheat the oven to 200 C. Grease a baking dish lightly with unrefined oil.
  7. 7
    Spoon chickpea mixture into the cavity of the turkey. Seal the cavity with toothpicks or thin bamboo sticks.
  8. 8
    Place turkey on the greased dish. Bake for 45 minutes to an hour, or until turkey is brown.
  9. 9
    In a bowl, combine vegetable stock, turmeric and honey to make a basting mixture. Mix well.
  10. 10
    For every 15 minutes, spoon 2-3 tablespoons of mixture to baste the turkey.

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