Turkey stuffed with sweet bulgur
8 servings
180 minutes
New Year and turkey are a relatively new but already strong combination for our latitudes. When we imagine a New Year or Christmas table, a fragrant and appetizing bird is sure to appear in the center - you cut the crispy ruddy skin, and underneath it is white juicy meat. To make the picture match reality, first marinate the bird in cream with spices, and then stuff it with fragrant bulgur with raisins and cognac. When serving, it is better to put the bulgur on a plate so that it does not scatter on the table. A hot dish, a side dish, and the most beautiful dish of the night - three in one.
1
Soak the turkey in cream mixed with ground cinnamon, cumin, salt, and cayenne pepper, rub the cream into the meat, and let it marinate in the refrigerator for 12 hours.
- Turkey: 1 piece
- Cream: 1 l
- Cinnamon: 1 tablespoon
- Ground cumin (zira): 1 tablespoon
- Cayenne pepper: pinch
- Salt: to taste
2
Before cooking, roast the bulgur in melted butter with raisins and finely chopped dried apricots for 3 minutes, then pour in cognac and simmer until the cognac evaporates. Then add sugar, a pinch of salt, and pour in water to cover the grains by a finger's width. The bulgur should cook on low heat for another 15 minutes until done.
- Bulgur: 500 g
- Raisin: 100 g
- Dried apricots: 100 g
- Melted butter: 100 g
- Cognac: 100 ml
- Sugar: 50 g
- Salt: to taste
3
Wash the cream off the turkey, stuff it with porridge, and place it in an oven preheated to 180 degrees for 2.5 hours. Check for doneness, baste with fat from the pan, increase the oven heat to 200 degrees, and cook for another 30 minutes.
- Turkey: 1 piece
- Bulgur: 500 g
4
Serve the turkey cut into pieces along with sweet bulgur.