mhammer turkey

Ingredients for a young turkey weighing about 3kg (6 lbs 10 oz) :

* 1 heaped soupspoonful of paprika * 2 level teaspoonfuls of cumin

* 2 crushed garlic cloves * 1 small whole onion

* 200 g (7 oz) of butter * 1 small bunch of coriander tied together * salt

Preparation:

Wash the turkey in the same way as the chickens ( see page 100). Put in a thickbottomed saucepan with the offal. Add salt, paprika, cumin, crushed garlic, onion, butter and the small bunch of coriander which Should be removed when the turkey is cooked. Cover with sauce from time to time so that it absorbs the sauce as it cooks and add extra water if necessary. Take the onion out as soon as it is cooked and keep on one side.

When the turkey is cooked and the flesh comes away from the bones easily. Sieve the cooked onion, together with a piece of turkey liver and a little of the sauce either in a vegetable sieve or mix in an electric blender. Mix in a teaspoonful of flour and then add this to the sauce to bind.

Check the seasoning and boil until the sauce is thick. 20 minutes before serving, heat 100 g (4 oz) of butter and a ladle of oil in a pan and fry the turkey all over until golden brown. Place on a hot dish, re-heat the sauce, without letting it boil down, adding two soupspoonfuls of the frying fat stirring the saucepan with a firm circular movement and pour over the turkey. Serve at once.