A turkey buffe is a turkey with the legs removed. It takes a shorter time to cook than a whole turkey and has white meat only. I often prepare the dish for Christmas day and cook it in a kettle barbecue. It comes out moist, tender and full of flavour.
- 1 x 3.5-4 kg turkey buffe
- 4 tsp ground cumin
- 4 tsp ground coriander
- 2 tsp ground ginger
- 2 pinches (about 20) saffron threads
- ½ tsp ground cinnamon
- Pinch of ground cloves
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 60 ml (quarter cup) olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 180°C.
2. Pat the turkey dry. Mix the cumin, coriander, ginger, saffron, cloves, salt and pepper, together with oil, and brush over the turkey skin. Place the turkey in a large roasting tray. Roast in preheated oven for 1 1/4 hours. Turn over, baste well, and cook for a further 45 minutes.
3. Remove from the oven and rest for 20 minutes before carving.
4. Serve with a couscous salad.
This recipe is taken from In the Kitchen by Allan Campion and Michele Curtis (Hardie Grant).