Go Back
+ servings
rioja-turkey-recipe
Print Recipe
5 from 1 vote

The Holiday Flavors of Rioja: Spanish Spiced Turkey

The Holiday Flavors of Rioja: Spanish Spiced Turkey
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main
Servings: 6
Author: Lyubomira from CookingLSL

Ingredients

  • 1 Bird
  • 4 quarts water
  • 1 cup salt
  • 1 cup sugar
  • Carrots & Onions for roasting
  • Fresh thyme

Orange Sauce

  • 2 Cups OJ
  • 1 small yellow onion
  • 4 cloves of garlic
  • Salt , to taste
  • Honey , to taste
  • 4 cups stock
  • OJ Zest

Stuffing

Spices

  • Fennel seed
  • Cumin seed
  • Smoked Spanish Paprika
  • White Pepper
  • Mustard Seeds
  • Chili flakes
  • Salt

Equipment

  • 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 ⅓, 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.

Nutrition

Calories: 189kcal | Carbohydrates: 47g | Sodium: 19536mg | Potassium: 257mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3895IU | Vitamin C: 45.1mg | Calcium: 51mg | Iron: 0.4mg