Roast Turmeric Turkey with Chickpea Stuffing
Give traditional roast turkey an Indian-inspired twist with vibrant turmeric in the marinade, stuffing and basting glaze. The stuffing with chickpea and ground chicken is certainly unique.
Notes
To learn about turmeric and other food spices, check this out - How To Use Spices: The 10 Best Spices for Healthy Cooking
Check out more recipes just like this one in a collection of 8 Sensational Thanksgiving Turkey Recipes.
Cooking Time45 min
Ingredients
- 1 small organic turkey, skin removed
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 teaspoons ground turmeric, divided
- 1 tablespoon raw honey
- 1 cup vegetable stock
- 1 cup chickpeas, soaked overnight
- 7 ounces ground chicken breast
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped finely
- 1 tablespoon fresh rosemary, chopped finely
Instructions
- Wash turkey and pat dry. Rub sea salt, black pepper, 1 tsp. turmeric and honey over the turkey. Let marinade stand for at least 3-4 hours.
- Bring a pot of water to a boil. Cook chickpeas until soft. Drain out excess water.
- Combine chickpeas, sea salt, black pepper and 1 tsp. turmeric in a food processor or blender. Blend the mixture well. Transfer to a bowl.
- Fold in the ground chicken. Mix well.
- Preheat the oven to 390 degrees F (200 C). Grease a baking dish lightly with unrefined oil. Spoon chickpea mixture into the cavity of the turkey. Seal the cavity with toothpicks or thin bamboo sticks.
- Place turkey on the greased dish. Bake for 45 minutes to an hour, or until turkey is brown.
- In a bowl, combine vegetable stock, 1 tsp. turmeric and honey to make a basting mixture. Mix well. For every 15 minutes, spoon 2-3 tablespoons of mixture to baste the turkey.
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