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Spanish Spiced Turkey

Cook Time2 hrs 30 mins
Total Time2 hrs 30 mins

Ingredients

  • 1 turkey
  • 4 quarts water
  • 1 cup salt
  • 1 cup sugar
  • Carrots & Onions for roasting
  • Fresh thyme
  • Orange Sauce:
  • 2 cups orange juice
  • 1 small yellow onion
  • 4 cloves of garlic
  • Salt to taste
  • 1/4 cup Honey
  • 4 cups stock
  • zest from one orange
  • Stuffing:
  • 1/2 cup prunes
  • 1/2 cup pine Nuts
  • 1/2 cup dried apricots
  • Spices:
  • 1 tablespoon Fennel seed
  • 1 tablespoon Cumin seed
  • 1 tablespoon Smoked Spanish Paprika
  • 1/2 tablespoon White Pepper
  • 1/2 tablespoon Mustard Seeds
  • 1/2 tablespoon Chili flakes
  • 1/2 tablespoon kosher salt
  • Equipment needed:
  • Cheese cloth
  • String

Instructions

  • Bring to a boil the water, sugar and salt. Cool and then immerse turkey in the brining liquid for about an hour.
  • Toast pine nuts until golden on the stovetop.
  • In another pan, saute onions & garlic until soft and fragrant.
  • Add orange juice and stock and reduce by 1/3, stirring frequently.
  • Season with honey and salt according to your preference. Pour over the apricots and prunes and allow fruit to soak.
  • Strain fruit, reserving the liquid, and stir in the toasted pine nuts. Using cheesecloth and string, wrap and tie the prunes, apricots and pine nuts into a bundle.
  • Combine spices in a bowl.
  • Stuff bird, sitting in a roasting pan, with bundle and rub with spices. Arrange onions, carrots, and fresh thyme around the turkey.
  • Roast at 375F for about 2 hours, or until done, depending on the size of the bird.
  • Baste occasionally with the strained orange sauce while roasting.
  • When serving, remove the cheesecloth insert and arrange its contents around the turkey with the carrots and onions. Garnish with fresh thyme.