{"id":31450,"date":"2015-11-26T00:00:00","date_gmt":"2015-11-26T00:00:00","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/uncategorized\/roast-turkey-with-ricotta\/"},"modified":"2015-11-26T00:00:00","modified_gmt":"2015-11-26T00:00:00","slug":"roast-turkey-with-ricotta","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/roast-turkey-with-ricotta\/","title":{"rendered":"Roast Turkey with Ricotta"},"content":{"rendered":"

Ingredients:<\/strong>

\n\t7 kg                                            whole turkey

\n\t‘glug’                                           olive oil

\n\t‘pinch’                                         salt & pepper

\n\t400 gms                                      fresh ricotta – drained

\n\t1 small                                        brown onion – finely chopped

\n\t8 cloves                                      garlic – crushed

\n\t50 gms                                        spinach – trimmed and washed

\n\t180 gms                                      raisins – soaked in hot water and drained

\n\t150 gms                                      unsalted butter – small diced

\n\t2 tblspns                                      thyme – chopped

\n\t2 tblspns                                      continental parsley – chopped

\n\t2                                                  eggs

\n\t 

\n\tMethod:<\/strong><\/p>\n

Heat the oven to 180c. Make the stuffing by heating a little olive oil in a frying pan. Add the onion & garlic & cook over a low heat until the onion is soft. Cool. Blanch the spinach then squeeze the excess water from the spinach and chop. Combine the onion with the spinach, ricotta, herbs, raisins & butter and the eggs & seasoning & mix through well. Wash and dry the turkey inside and out and season very well. Press the stuffing under the skin of the turkey & into the breasts & legs. Rub the skin with plenty of extra virgin olive oil. Place the turkey in a large baking tray & roast for 3 hours and then cover with alfoil and cook for another 30 minutes. Check that it’s cooked by piercing the meat with a skewer – clear juice should emerge.<\/p>\n

SEE ALSO: TUNA MARINATED WITH CAPERS<\/a><\/strong><\/p>\n

SEE ALSO: RILKA’S COBB SALAD<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"

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