- 9 lb. full turkey
- 1 1/4 lbs bacon, strips
- 2 tbsp fresh garlic, minced
- 4 tbsp olive oil
- 5 tbsp salt
- 3 tbsp black pepper
- 2 onions, finely chopped
- 1 lb bacon, bits/ chopped
- 1 lb bread crumbs
- 1 free range egg, beaten
- 1 lb dried red currants, chopped
- 2 cups mushrooms, chopped
- 2 tbsp dried sage
- 6 tbsp olive oil
- 2 heaping tbsp fresh garlic, minced
- 2 tbsp ground pepper
- 4 tbsp lemon or lime juice
PreparationPreheat your braai/grill to 350 degrees F.
With the Turkey breast facing up and using your fingers, create a gap between the chicken skin and breast meat.
Line the breasts with strips of bacon until both breasts have a protective layer of bacon under the skin.
Rub the bird with oil, salt and pepper, and then set aside.
To prepare the stuffing:
In a large frying pan, sauté in oil the onion, garlic and sage, followed by the bacon over medium heat.
Season to taste with pepper.
Add the dried currants, followed by the chopped mushrooms. Continue cooking till mushrooms are soft. Remove from heat.
Once cooled, add lemon juice and bread crumbs, followed by the beaten eggs.
Mix and combine well.
Season the inner cavity of the bird with oil, salt & pepper.
Using a spoon or fingertips, stuff the inner cavity of the bird with the cooked mixture until filled.
Cross and tie the drumstick legs with kitchen string and grill for 2½ hours on a baking tray.
Brush the skin and any dry areas with the juices caught in the baking tray.
Allow the bird to rest on a wooden board for 15 min before carving.
Season to taste with salt and pepper.