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Turkey Recipes For Christmas and Thanksgiving
It’s the time of the year to have something different on your dinner table. Let’s have a look at 2 very interesting turkey recipes that you can use for your Christmas party. Be sure not to overcook them 
Oh and before we go into today’s 2 recipes. Let’s find out how to brine a turkey.
But Why?
This infuses the meat with moisture and flavor, ensuring the end result is a plump and juicy bird. This method can be used for whole chickens as well!
Steps
1. Combine 2 cups salt, 1 cup sugar, a bay leaf, a sprig of thyme, a few cloves of garlic and a few peppercorns in a large stock pot.
2. Fill with water and simmer until sugar and salt dissolves. Remove from heat, submerge turkey and weigh down with a plate.
3. Refrigerate for 24 hours. Remove turkey, rinse under cold water, and pat dry. Discard brining solution.
Now let’s go to our first yum yum recipe…
Barbequed Butterflied Turkey
Ingredients
4kg Whole Turkey
250g Butter, softened
4 Cloves garlic, crushed
2 table spoon chopped sage
Quarter cup Pure Olive Oil, Paprika to sprinkle
1 Bunch sage, leaves picked
2 Tablespoon fresh lemon juice
Preparation
1. Light all the burners on a covered barbecue and turn to high with the lid closed. Wash turkey inside out and pat dry with paper towels. Using poultry shears cut down either side of the backbone and discard. Cut out the wishbone and rib cage. And the large bone near each thigh joint. Turn over and using the heel or your hands, press down on the breast area to flatten out. Cut deep slashes into the legs and thigh. (Steps to Butterflying A Turkey)
2. Take 2 large bamboo skewers* and pierce through the turkey to help keep its shape while cooking. Place in an oiled baking dish.
3. Combine half the butter with garlic and sage. Press into the slashes and under the skin on the breast. Brush skin with olive oil and season with paprika, salt and freshly ground black pepper.
4. Turn off the two centre burners on the barbeque. Place turkey in the centre, close the lid and cook for 1.5 hours.
5. Remove turkey from the barbeque, cover loosely with aluminum foil and leave to rest for about 20 minutes. Melt remaining butter in a frying pan, add sage leaves and cook for 1-2 minutes over medium-high heat, or until sage leaves are crisp. Stir in lemon juice. Place turkey on a serving platter and remove the skewers. Drizzle with sage butter.
Cooking Time: 1.5 hours
Preparation: 30 minutes
Serves: 8-10
*It’s important to skewer the turkey’s leg and wings to the bird’s body to retain its shape and cook evenly.
Our Next turkey recipe…
Roast Lemon & Oregano Turkey
Ingredients
4kg Whole Turkey
100g Butter at room temperature
4 Cloves garlic, crushed
1 tablespoon lemon zest
1 tablespoon dried organo
2 small lemons, halved
1 table spoon Pure Olive Oil
Stuffing
2 Cups of cooked brown rice
Half cup currants
85g packet pistachios, toasted, chopped
1 egg/free range egg, lightly beaten
Preparation
1. Preheat oven to 180C or 160C fan. Rinse turkey ( including cavity ) under cold running water and pat dry with paper towel.
2. Combine butter, garlic, lemon zest and oregano and season well. Using fingers, gently loosen skin from breast meat and push butter mixture under skin.
3. To make stuffing, combine rice, currants, pistachios and egg. Season well. Fill cavity with the rice stuffing and then 2 lemon halves. Secure cavity with a skewer and tie legs with kitchen string. Place on a rack in a roasting pan, brush with oil and season well. Squeeze remaining lemon over turkey. Cover with foil. Bake for 1 hours.
4. Remove foil and bake for another 1 hr 20 minutes, or until juices run clear when a skewer is inserted in thickest part of the turkey. Rest for 10 minutes before carving.
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