Next add in ground turkey and break up the meat; cooking until
side to cool.
Remove the turkey from the wrapping, remove neck and
b>the Brine covers the Bird fully. Yummy.).
Take the Brined Turkey/Chicken out of the
HEN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF
>the mixture and discard the tea leaves. Pour the
alt are dissolved.
Add turkey.
Cover ; refrigerate at least
ir together the stock, water,
the thyme, 1/2 of the sage
alt and white sugar into the water to dissolve completely. Remove
gin by heating the tomato sauce over
(175 degrees C) Rinse the turkey inside and out and pat
nse the turkey and dry it well. Sprinkle the cavity
move the wrapping, and place the giblets and turkey neck
f too wet.
Press turkey mixture into pan.
Bake
Make the roux.
In a large
ew raisins or nuts in the bottom of tart shells.
egrees Celsius.
Melt the butter and lightly grease
o mashed potatoes and mash the whole mixture well.
Add
t the center of the remaining roasting pan. Drape the backbone-less turkey over the
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.