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Print this Recipe    Turmeric Turkey

Stuffed Turmeric Turkey
Serves 4-6

1 small organic turkey, skin removed
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon ground turmeric
1 tablespoon raw honey

1 cup vegetable stock
1 teaspoon ground turmeric
1 teaspoon raw honey

1 cup chickpeas, soaked overnight
200g ground chicken breast
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon ground turmeric
1 tablespoon fresh parsley, chopped finely
1 tablespoon fresh rosemary, chopped finely

Wash turkey and pat dry. Rub sea salt, black pepper, turmeric and
honey over the turkey. Let marinade stand for at least 3-4 hours.
Bring a pot of water to a boil. Cook chickpeas until soft. Drain
out excess water. Combine chickpeas, sea salt, black pepper and
turmeric in a food processor or blender. Blend the mixture well.
Transfer to a bowl. Fold in the ground chicken. Mix well. Preheat
the oven to 200 C. Grease a baking dish lightly with unrefined oil.
Spoon chickpea mixture into the cavity of the turkey. Seal the
cavity with toothpicks or thin bamboo sticks. Place turkey on the
greased dish. Bake for 45 minutes to an hour, or until turkey is
brown. In a bowl, combine vegetable stock, turmeric and honey to
make a basting mixture. Mix well. For every 15 minutes, spoon 2-3
tablespoons of mixture to baste the turkey.

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