Before cooking, thoroughly wash the turkey, remove the giblets, and save them for the stuffing. If there are any remaining feathers or fine hairs, remove them with tweezers and carefully singe the surface of the turkey to ensure it’s perfectly clean. Let the turkey come to room temperature for about 40-60 minutes before placing it in the oven.

Translation | Amaryllis Tsegou

For the most tender, mild-flavored meat, choose a French or American bird, as Greek turkeys tend to have firmer meat and a stronger aroma.

Ingredients

For the turkey:

  • 1 whole turkey (approximately 4 kg)

For the stuffing:

  • 200 g poultry liver, finely chopped
  • 100 g bacon, finely chopped
  • 1 slice of bread, soaked in milk
  • 1 tsp allspice
  • 1 cinnamon stick
  • 2 finely chopped onions
  • 2 cloves garlic, minced
  • a few sprigs of fresh thyme
  • 1 egg
  • 3 tbsp unsalted butter
  • 1 small glass of cognac
  • 1 kg roasted or boiled, peeled chestnuts
  • 1 kg pitted prunes
  • 1 small bunch of parsley, finely chopped
  • salt and freshly ground pepper

For roasting:

  • 150 g unsalted butter
  • 1 tsp honey
  • juice of 2 lemons
  • salt and freshly ground pepper

Method

Marinating the turkey (optional, done the night before)

  1. Place the turkey in a large basin. Cover completely with water, preheated on the stove until warm (not boiling).
  2. Dissolve 5 tbsp coarse salt and 5 tbsp sugar in the water, then pour it over the turkey. Cover and leave it to marinate on the balcony or in a cool place until ready to cook. This simple brine ensures flavorful, tender meat.

Preparing the turkey for roasting

  1. Rinse the turkey, pat dry, and generously season it inside and out with salt and pepper. Place on a roasting pan.

Making the stuffing

  1. Chop 6–7 prunes.
  2. In a large skillet, heat the butter over high heat. Sauté the liver, bacon, onion, garlic, cinnamon stick, allspice, and thyme until browned.
  3. Add about 12 chestnuts and stir briefly.
  4. Deglaze with the cognac and allow the alcohol to evaporate.
  5. Season with salt and pepper, remove from heat, and then add the soaked bread (squeezed), chopped prunes, beaten egg, and parsley. Mix thoroughly.

Stuffing and roasting the turkey

  1. Preheat the oven to 180°C.
  2. Fill the turkey with the prepared stuffing and secure the cavity with toothpicks.
  3. In a small saucepan, heat the butter with honey, then remove from heat and stir in lemon juice, salt, and pepper.
  4. Brush the turkey generously with the butter-honey mixture. Cover with aluminum foil. Roast in the oven for 4 hours, keeping the pan covered.

Finishing the roast

  1. After 4 hours, remove the foil. Place the remaining chestnuts and prunes around the turkey in the pan.
  2. Brush the turkey with the butter mixture and drizzle over the pan juices.
  3. Roast uncovered for about 1 hour, until the skin is deeply golden and crisp. This is the most critical step: baste frequently (4–5 times) with the butter mixture and pan juices to ensure moist, flavorful meat.

Wine Pairing

Pair this festive turkey with a Pinot Noir from New Zealand. Look for balanced fruit character, structure, rich texture, soft tannins, and a long finish. WSPC's recommendation: Anthem Vineyard Black Canvas