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Recipe

Thanksgiving Turkey or Chicken

210 min • 6 to 10 servings •
Chef T
Roast chicken stuffed with a colorful mix of vegetables and beans, served on a white plate in a rustic kitchen setting.

Hi guys! – I’m back from my travels, which means it’s time for some more recipe videos…

Here’s one that gives you something different from the regular roast turkey, without abandoning the tradition. For those who aren’t so hungry, I have included quantities and instructions for chicken as well, albeit a big chicken or Cornish hen.

Ready

INGREDIENTS FOR CHICKEN
for the stuffing –

  • 1 Tsp Fresh Lemon Juice
  • 1 Small Onion, chopped
  • 60g / 2Tbs Chopped Mixed Dried Fruit
  • 20g / 1.5Tbs Melted Butter
  • ½ Cup Dried Pumpkin Seeds
  • Ground Pepper to Season
  • ½ Tsp Ground Cumin

    • for the chicken –

  • 1 x 1.8kg (2lb) Chicken
  • ½ Tsp Ground Pepper
  • ½ Tsp Ground Cumin
  • 1 Tbs Fresh Lemon Juice
  • 30g / 2Tbs Melted Butter

    • INGREDIENTS FOR TURKEY
    for the stuffing –

  • 3 Tsp Fresh Lemon Juice
  • 1 Large Onion, chopped
  • 150g / 6oz Chopped Mixed Dried Fruit
  • 5Tbs Melted Butter
  • 10 Pieces Sundried Tomato, chopped
  • 90g / 3oz Seedless Raisins
  • 1Cup Dried Pumpkin Seeds
  • Ground Pepper to Season
  • 1.5 Tsp Ground Cumin

    • for the turkey –

  • 1 x 3.6kg (8lb) Turkey
  • 1 Tsp Ground Pepper
  • 1 Tsp Ground Cumin
  • 2 Tbs Fresh Lemon Juice
  • 60g / 4Tbs Melted Butter

    • Set

  • Roasting pan, basting brush, string to truss

    • Go!

    INSTRUCTIONS FOR CHICKEN

  • Combine all of the stuffing ingredients. Trim any excess skin and fat from the neck and rear of the chicken. Force the stuffing into the cavity of the chicken, compacting it as much as possible. Tie the drumsticks securely enclosing the filling.
  • Combine all the other ingredients and brush these over the skin of the chicken.
  • Roast the chicken in a pre-heated oven (180c / 350F) for 90 min, until crisp and golden.

    • INSTRUCTIONS FOR TURKEY

  • Combine all of the stuffing ingredients. Trim any excess skin and fat from the neck and rear of the Turkey. Force the stuffing into the cavity of the
  • turkey, compacting it as much as possible. Tie the drumsticks securely enclosing the filling.
  • Combine all the other ingredients and brush these over the skin of the turkey.
  • Roast the turkey in a pre-heated oven (160c / 325F) for 3 hours, until crisp and golden.

    • (roast any style turkey – 325°F for 20-25 min per pound (450g))

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