Stuffed Turkey

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

In the Middle East, turkeys range very freely and are small and tough, more like game birds. So they are usually stewed rather than roasted. This makes the flesh very juicy, and helps it to absorb the flavours of the stuffing as well as the seasonings in the stock. A very large pan is required to hold the bird.


  • A 5- to 6-kg (10- to 12-lb) oven-ready turkey
  • Lemon juice


Wash the turkey thoroughly and rub it both inside and out with a little lemon juice.

Prepare the stuffing. In a saucepan heat 2 tablespoons butter or oil and fry the meat until it changes colour, mixing with a fork. Stir in the nuts and fry for 2 to 3 minutes longer. Add the washed and drain