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Harissa Roasted Turkey

Harissa Roasted Turkey



Ingredients:
One 6-7 pound turkey
Salt and freshly ground black pepper
4 garlic cloves
2 cinnamon sticks
1/2 medium yellow onion, finely chopped
1 cup Harissa

Stuffing
1/2 cup olive oil
5 cups 3/4-inch-cubed white bread
2 tablespoons crushed almonds
2 medium parsnips, peeled and cut into 1/2-inch cubes
2 cinnamon sticks
3 garlic cloves, cut in half
3 shallots, cut into 1/4-inch dice
2 quinces, peeled, cored, and cut into 1/2-inch cubes
1 tablespoon harissa
1 cup chicken stock
1/2 cup orange juice
1 tablespoon honey
2 teaspoons chopped thyme
1 teaspoon salt
1/2 cup raisins
1 tablespoon chopped parsley



Preheat the oven to 400 degrees. Rinse the turkey under cold water and pat dry. Sprinkle on all sides with salt and pepper. Stuff the garlic cloves, cinnamon sticks, and onion into the neck cavity, and seal it closed with a wooden skewer or toothpick. Generously rub the harissa over and under the skin.



Place the turkey breast skin side up on a roasting rack in a roasting pan and cover with foil. Roast, basting occasionally with the juices that accumulate in the bottom of the pan, until and instant-read thermometer inserted into thickest part of the breast reads 160 degrees and the juices run clear, about 1 1/2 hours. during the last 20 minutes of cooking remove the foil to brown the skin. Let the turkey rest for at least 20 minutes before carving.

Stuffing
Heat 1/4 cup oil in a large sauté pan over medium heat. Add the bread cubes, and sauté for 5 minutes, or until lightly toasted, adding the almonds during the last minute. Remove from the heat and set aside. Combine the remaining oil, the parsnips, and the cinnamon sticks in a Dutch oven, and sauté for about 5 minutes. Add the garlic, shallots, quinces, and harissa, and sauté until the shallot is soft. Stir in the stock, orange juice, and honey; bring to a boil; then reduce the heat to low and simmer for 15 minutes. Add the thyme, salt, raisins, and almond-and-bread-cube mixture. Stir well. Cook over low heat, stirring frequently, until heated through. Stir in the chopped parsley and serve.
Harissa Roasted Turkey

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