Turkey Stuffed with Sweet Bulgur

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

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 - 1 qt
Cinnamon - 1 tablespoon
Ground Cumin - 1 tablespoon
Bulgur - 17.6 oz
Raisins - 3.5 oz
Dried Apricots - 3.5 oz
Ghee - 3.5 oz
Cognac - 3 fl oz
Sugar - 1.8 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 356°F (350 degrees Fahrenheit) for 2.5 hours. Check for doneness, baste with the drippings from the pan, increase the oven temperature to 392°F (400 degrees Fahrenheit), and cook for an additional 30 minutes.