Turkey Stuffed with Sweet Bulgur
Main Dishes • European
Description
You should start preparing a whole turkey by working on the legs. This is convenient, and it is the tastiest part of the turkey. It’s best to remove the fragrant fruit bulgur from the bird beforehand and serve it on plates to prevent it from spilling.
Ingredients
- Turkey 1 piece
- Cream 0 qt
- Cinnamon 1 tablespoon
- Ground Cumin 1 tablespoon
- Bulgur 20 oz
- Raisins 5 oz
- Dried Apricots 5 oz
- Ghee 5 oz
- Cognac 5 fl oz
- Sugar 0 oz
- Cayenne Pepper a pinch
- Salt to taste
Step-by-Step Guide
Step 1
Pour the turkey with cream mixed with ground cinnamon, cumin, salt, and cayenne pepper. Rub the cream into the turkey and let it marinate in the refrigerator for 12 hours.
Step 2
Before cooking, toast the bulgur in clarified butter along with the raisins and finely chopped dried apricots for 3 minutes. Then, pour in the cognac and simmer until the cognac evaporates. Next, add sugar and a pinch of salt to the bulgur, and pour in enough water to cover the grains by about a finger's depth. Allow the bulgur to cook on low heat for another 15 minutes, until fully cooked.
Step 3
Rinse the turkey of any cream, stuff the cavity with the porridge, and place the turkey in an oven preheated to 355°F (350 degrees Fahrenheit) for 2.5 hours. Check for doneness, baste with the drippings from the pan, increase the oven temperature to 390°F (400 degrees Fahrenheit), and cook for an additional 30 minutes.
Step 4
Serve the turkey, cut into pieces, alongside sweet bulgur.
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