INGREDIENTS
- 4 kg turkey
For the marinade:
- 100 ml Knorr chicken stock concentrate
- 1 tbsp Santa Maria orange peppercorns
- 1 tbsp Himalayan salt
- 1 tbsp smoked paprika powder
- 50 ml orange-flavoured Aperitivo
- 50 ml Knorr liquid butter 50 ml (can be substituted with olive oil or plain oil)
- 3 cloves of garlic
For the stuffing:
- 100 gr prunes
- 0,5 kg pumpkin
- 1 piece of orange
- ground cinnamon
PREPARATION
Drain the turkey and in a culinary syringe with the help of a turkey strainer, fill with the prepared marinade.
The marinade is made as follows: mix the chicken stock concentrate 'knorr', orange pepper 'Santa Maria', Himalayan salt, smoked paprika powder, orange-flavoured aperitif 'Aperitivo', liquid butter 'knorr' and garlic, which has been blended to a thick paste. Divide it in half. Inject one part of the marinade into the inside of the turkey and rub the other part on the outside.
Cut the pumpkin flesh into large cubes, peel the orange and cut it into slices. Mix the diced pumpkin and orange with the prunes, sprinkle with cinnamon powder and stuff the turkey. Grill the turkey at a maximum temperature of 180 degrees Celsius for about 2-2,5 hours.
You can also use smoking chips if you want to give it a smoky flavour. The internal temperature of the roasted turkey must be at least 75 degrees.
Enjoy!
