Oats Crusted Turkey

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Fairly difficult

Oats Crusted Turkey
Preparation time
Cooking time

Ingredients

For 10 Person(s)

Recipe

  • 1/2 teaspoon(s) white pepper
  • 1 large onion, chopped
  • TO PREPARE STUFFING:
  • 1 stalk(s) celery, chopped
  • 2 tablespoon(s) Grace Vegetable Oil
  • 6 clove(s) garlic, chopped
  • 1 small onion, chopped
  • 4 stalk(s) escallion, chopped
  • 3 stalk(s) escallion, chopped
  • 1 tablespoon(s) thyme, chopped
  • 1 tablespoon(s) thyme, chopped
  • 2 tablespoon(s) rosemary, chopped
  • 1 tablespoon(s) basil, chopped
  • 2 tablespoon(s) soy sauce
  • 1/4 cup(s) raisins
  • 1 1/2 cup(s) water
  • 3 cup(s) sweet potato, diced and blanched
  • 1 teaspoon(s) pimento berries, crushed
  • 1 cup(s) bread, diced
  • 2 tablespoon(s) Grace Jerk Seasoning
  • 1 teaspoon(s) nutmeg
  • 1 large Turkey, 14 lbs.
  • 1 teaspoon(s) cinnamon powder
  • TO PREPARE CRUSTING:
  • 1/2 cup(s) white wine
  • 2 cup(s) Grace Instant Oats
  • 1 tablespoon(s) parsley, chopped
  • 1 tablespoon(s) rosemary, chopped
  • 1/2 teaspoon(s) salt

Oats Crusted Turkey Directions

  1. Place chopped onion, celery, garlic, escallion, thyme and rosemary in a blender.  Add soy sauce and water and blend for about two minutes.
  2. Mix in the crushed pimento and the Grace Jerk Seasoning.
  3. Place turkey in a large bowl. Pour on the blended seasonings. Rub seasoning all over the surface of the bird, under the skin and in the cavity. Cover and allow to marinate for about 12-24 hours.

    CRUSTING:
  4. Place Grace Instant Oats into a large bowl and mix in the parsley, rosemary, salt and white pepper. Sprinkle mixture over the surface of the bird.
  5. Bake in a preheated oven 180°C/350°F for 1 hour.

    STUFFING:
  6. Heat Grace Vegetable Oil in a large saucepan. Add chopped onion, escallion, thyme, basil and raisins and mix well.  Mix in the potato, bread, nutmeg, cinnamon powder and wine and cook for about 3 minutes. Remove from flame and allow to cool.
  7. Remove turkey from the oven after 1 hour and fill the cavity with the cooled stuffing. Return to the oven and reduce the temperature to 165°C/325°F and bake for a further 2-2 1/2 hours.

    TO SERVE: Serve with a Salsa.