adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sticky cola-glazed turkey with spicy capsicum and rice stuffing
Sticky cola-glazed turkey with spicy capsicum and rice stuffing
0 Likes
Prep Time:
50 minutes
Cook Time:
180 minutes
Total Time:
230 minutes
Elevate your turkey with a sweet cola glaze and spicy pepper rice stuffing.
Ingredients:
  • 125.00 ml cola
  • 45.20 gm smoky barbecue sauce
  • 11.80 gm mild American mustard
  • 4kg whole turkey
  • Roast pumpkin, to serve
  • Red onion, to serve
  • Broccolini, to serve
  • Gravy, to serve
  • Lemon wedges, to serve
  • 18.20 gm extra virgin olive oil
  • 1 small red onion, finely chopped
  • 1 red capsicum, diced
  • 1 garlic clove, crushed
  • 1 tsp dried oregano
  • 1/2 tsp dried chilli flakes
  • 1 lemon
  • 150.00 gm cooled cooked white long-grain rice
  • 40.00 ml roughly chopped fresh coriander leaves
  • 1 egg, lightly beaten
Instructions:
  • In a saucepan over medium-high heat, mix cola, sauce, and mustard. Bring the mixture to a simmer, then reduce heat to low and simmer for 2 minutes. Let it cool before using.
  • In a large frying pan over medium-high heat, heat oil. Sauté onion and capsicum for 8 minutes until softened. Add garlic, oregano, and chilli. Cook for 1 minute until fragrant. Transfer mixture to a bowl and let it cool completely.
  • Grate the lemon zest, discard the rind, finely chop the flesh, and combine them with onion mixture, rice, coriander, egg, salt, and pepper. Mix thoroughly.
  • 1. Preheat your oven to 180C/160C fan-forced. Remove the turkey's neck and discard. Pat dry inside and out using paper towel. Fill the neck cavity loosely with some stuffing. Secure the skin over the neck cavity with toothpicks. Fill the large cavity with the remaining stuffing. Secure the skin over the cavity with toothpicks. Tie the turkey's legs together with kitchen string and tuck the wings underneath.
  • Grease a wire rack and place it in a large flameproof roasting pan. Pour 3 cups of water into the base of the pan. Put the turkey on the rack and brush it with half of the cola mixture. Save the rest of the cola mixture in the refrigerator. Cover the pan tightly with greased foil. Roast the turkey for 2 hours. Remove and discard the foil. Roast, brushing the turkey every 15 minutes with the remaining cola mixture, for another 45 minutes or until the turkey is golden and the juices run clear when the thigh is pierced with a skewer. Carefully transfer the turkey to a plate, cover it loosely with foil, and let it stand for 15 minutes before serving.
  • Remove any excess string and toothpicks from the turkey. Serve the turkey with stuffing, roasted vegetables, gravy, and lemon wedges.

Similar Recipes