I have previously on this blog writing about wild pepper. This wonderful good spice that gives food entirely new levels. Absolutely stunning pepper that you just have to love. It’s heat sensitive so for slow cooking is the simply perfect.
You just have to make this turkey! So full of flavor and nice balance between the sweet from the fruit, poultry, and the pepper.
Almond and fruit stuffed turkey with wild pepper
4 kg turkey
1 tablespoon crushed wild pepper
100 ml shelled almonds
50 oz Sultanas
10 dried plums
1 coarsely chopped, peeled apple
Mix the butter with salt and pepper. Stop this in between the skin and the bird.
Mix the filling and put it in the belly of the bird. Close up the hole and tie the thighs. Preheat the oven to 150 c Cover the bird and the mold with aluminum foil. Place in the oven for 4 hours. Remove the foil and carefully scoop the bird. Back into the oven for another 30 minutes at 200 c Let it rest for about 30 minutes before you serve it.