Traditional recipes

Roast turkey with lemon couscous recipe

Roast turkey with lemon couscous recipe

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  • Ingredients
  • Pasta
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  • Couscous

A small turkey like this is amazingly economical. Don't forget to keep the turkey carcass to make stock for soup.

Be the first to make this!

IngredientsServes: 8

  • 4 large lemons
  • 340 g (12 oz) couscous
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 900 ml (1½ pints) hot chicken or turkey stock, preferably home-made
  • 115 g (4 oz) ready-to-eat dried apricots, chopped
  • 4 tbsp chopped fresh mint
  • 1 turkey, about 2.25 kg (5 lb), without giblets
  • 150 ml (5 fl oz) dry sherry
  • salt and pepper
  • sprigs of fresh mint to garnish

MethodPrep:30min ›Cook:1hr45min ›Ready in:2hr15min

  1. Halve the lemons lengthways and squeeze out all the juice into a jug. Pull the membranes and pulp from each lemon half to leave a smooth clean shell. Cut a thin slice off the base of each shell so that it will stand firmly. Set aside.
  2. Place the couscous in a medium-sized mixing bowl. Add 4 tbsp of the lemon juice, the spices, 750 ml (1¼ pints) of the stock, the apricots and mint, and stir to mix well. Leave to soak for 10 minutes or until the couscous has absorbed all the stock.
  3. Preheat the oven to 200°C (400°F, gas mark 6). Place the turkey on a rack in a medium-sized roasting tin and pour over 150 ml (5 fl oz) hot water.
  4. When the couscous is ready, use a spoon to stuff some of it into the neck end of the turkey. Secure the skin flap underneath the bird with the wing tips. Spoon 2 tbsp of the lemon juice over the bird. Cover the turkey loosely with oiled foil and roast for 1¾ hours. Baste with roasting juices occasionally to keep it moist, and remove the foil for the last 30 minutes of cooking to allow the skin to brown. At the end of the cooking time, test the turkey by pushing a metal skewer into the thickest part of the thigh; the juices should run clear. If they are still pink, continue to roast the bird, testing every 10 minutes.
  5. Meanwhile, fill the lemon halves with couscous. Spread the rest of the couscous in a small ovenproof dish and sit the lemon halves on top. Cover loosely with foil and place in the oven for the last 20 minutes of the turkey's roasting time.
  6. When the turkey is cooked, remove it from the tin and leave it to rest on a carving board for 10 minutes. Skim all the fat from the surface of the juices in the tin, then add the sherry and remaining stock. Bring to the boil on top of the cooker, scraping up the browned bits from the tin. Boil for 5 minutes. Season to taste.
  7. Carve the turkey and serve with the couscous-filled lemons, garnished with mint sprigs, the extra couscous and the sauce from the pan.

Plus points

Couscous is low in fat and high in starchy carbohydrate. It scores fairly low on the Glycaemic Index scale, which means that it breaks down slowly in the body, releasing energy gradually into the bloodstream.

Each serving provides

Excellent source of vitamin B6, vitamin B12. Good source of iron, niacin. Useful source of copper, potassium, vitamin B1, vitamin B12, zinc.

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  • Serving Size: 1 (349.9 g)
  • Calories 674.7
  • Total Fat - 21.3 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 48.6 mg
  • Sodium - 1278.8 mg
  • Total Carbohydrate - 101.6 g
  • Dietary Fiber - 4.6 g
  • Sugars - 55.9 g
  • Protein - 18.9 g
  • Calcium - 86.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.

Step 2

Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil. Stir in couscous. Cover and remove from heat. Let stand 5 minutes.

Step 3

Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.


  • 2 cooked turkey wings, including bones and skin
  • 1 1/2 cups cooked turkey meat, preferably dark and light
  • 1 tablespoon olive oil
  • 1 large carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1/4 teaspoon poultry seasoning
  • 1/2 lemon
  • 1 tablespoon Worcestershire sauce
  • 6 cups homemade or store-bought low-sodium chicken or turkey stock
  • 1 cup dry white wine or leftover dry sparkling wine
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Israeli (pearl) couscous
  • 1/4 cup minced flat-leaf parsley or cilantro


Combine all ingredients except couscous in stoneware insert of slow cooker.

Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.

Middle Eastern roast turkey

The turkey will need a different cooking time per weight depending on how big it is. Calculate the weight the night before and don’t forget to allow one hour of resting time. If you want to serve gravy with this, you just follow the classic gravy recipe and add a pinch of each spice (below) and a squeeze of orange juice to the cooking juices.


  • turkey 1 oven-ready, about 6kg
  • butter 125g
  • lemon 1, zested and halved
  • onions 2 large, 1 halved and 1 thickly sliced
  • bay leaves 2
  • ground cinnamon, ground cumin and sweet paprika combined to make 2 tsp
  • thyme 1 sprig, leaves pulled off and finely chopped
  • pomegranate molasses ½ tbsp (optional)
  • orange 1, zested and halved
  • olive oil
  • cinnamon sticks 2
  • white wine 2 glasses
  • flour 1 tbsp
  • white wine or red wine 200ml
  • chicken stock 600ml


Heat the oven to 180C/fan 160C/gas 4. Mix the butter with the lemon and season well. Gently push your fingers under the turkey’s skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breast and tops of the drumsticks – you’ll have to slide your whole hand in to reach this far. Spread the lemon butter under the skin, pushing it as far in as you can, then smooth the skin back into place. Put the onion halves and bay leaves in the turkey cavity.

Roast turkey with lemon couscous recipe - Recipes

The day before (or night before) you want to cook the turkey:

Using a 5-gallon bucket, line it with a plastic bag. Put the salt, sugar, onion, herbs and spices in a pot on the range with only two cups of water taken from the one gallon of water called for in the recipe. Bring to a boil and stir everything to blend the flavors. Remove from the heat and add some ice cubes to cool it off, plus about half of the remaining water. Put the thawed turkey in the plastic bag in the bucket and add the water and herb mixture. If the bucket needs more water to cover the turkey, add it now.

Since I can't fit the bucket into my refrigerator, I always place it outdoors on the deck, adding ice cubes to the water to make sure it stays cool. It's never been a problem here in New Jersey in late November, and sometimes it's gotten so cold that the top layer of water has frozen. I don't want to take any risks though, so I always add the ice cubes. Twist the top of the bag and secure it closed. To keep squirrels or birds from pecking into the bag during the night or before it goes into the oven, place a flat baking pan on the top and weigh it down with something heavy. Let it sit overnight and soak.

The next day, drain the turkey from the liquid before roasting. Pat dry, then place your hand between the skin and the breast meat and spread some butter inside with some sage leaves. Alternately, make an herb butter, mixing some softened butter with minced sage, rosemary or other herbs.

After rubbing butter between the skin and the breast meat, place the turkey breast side downin a pan that has a bed of celery sticks, carrots and onion chunks. Take several whole heads of garlic and slice a shallow slice off the top. Spread them in the corners of the pan. If you're not stuffing the turkey, place some onion chunks, fresh herbs (parsley, sage, rosemary or thyme or a combo) and a couple of lemons that have been halved, in the cavity. Rub the outer skin with a stick of butter that's been softened. Roast turkey according to timetable below, basting occasionally. If the breast starts to get overly browned, make a tent with aluminum foil and cover loosely. If wings get overly browned and the rest of the turkey still needs cooking, wrap the wings in aluminum foil. The total roasting time will depend on whether the turkey is stuffed or not.

Here are the roasting times recommended by the USDA. If you're checking with a meat thermometer, the USDA says the turkey is safely cooked once the thickest part of the breast and thigh reach a minimal internal temperature of 165 degrees. Full roasting instructions from the USDA are here.

Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Middle Eastern roast turkey recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern roast turkey Recipe. Enjoy best Christmas cooking recipes and learn how to make Middle Eastern roast turkey.

Spice up the festive table with this smart alternative to traditional roast turkey

Serves 8-10
Prep 30 mins
Cook 4 hrs 30 mins

1 oven-ready turkey , about 6kg
125g butter
1 lemon , zested and halved
2 large onions , peeled, 1 halved and 1 thickly sliced
2 bay leaves
2 tsp of a mix of ground cinnamon , ground cumin and sweet paprika
1 sprig thyme , leaves pulled off and finely chopped
½ tbsp pomegranate molasses (optional)
1 orange , zested and halved
olive oil
2 cinnamon sticks
2 glasses white wine

For the Gravy
1 tbsp flour
200ml white wine or red wine
600ml chicken stock
pinch each of ground cinnamon , ground cumin and sweet paprika
squeeze of orange juice

1. Heat the oven to 180C/fan 160C/gas 4.Mix the butter with the lemon and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breast and tops of the drumsticks - you'll have to slide your whole hand in to reach this far. Spread the lemon butter under the skin, pushing it as far in as you can, then smooth the skin back into place. Put the onion halves and bay leaves in the turkey cavity.

2. Mix the spices and thyme with the pomegranate molasses, if using, orange zest and enough oil to make a brushable paste. Brush all over the turkey breast. Push the halved orange and cinnamon sticks into the turkey.

3. Arrange the sliced onion in the bottom of a large roasting tin to act as a trivet for the bird and pour in the wine. Sit the turkey on top and cover both the bird and tin completely with foil to make a tent. Cook the turkey for 40 minutes per kilo, basting once or twice.

4. Take out the turkey and turn up the oven to 220C/fan 200C/gas 7. Remove the foil and return to the oven for a further 30 minutes or until the skin is golden. To test if it is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear and not pink keep cooking if the juices are pink and check again after each 10 minutes. If you like your turkey meat almost falling off the bones, test by wiggling the leg - it should give slightly if the meat is ready to come away from the bones.

5. Rest the turkey, covered loosely with foil, for at least 30 minutes and up to an hour before serving.

6. To make the gravy, pour away any excess fat from the roasting tin but keep the onion slices - a fat separator will help with this. Set the tin over a medium heat, then sprinkle over the flour. Stir through and cook for 2 minutes, turning the onion over in the mixture to extract the flavour. Slowly stir in the wine, stock and juices and add a pinch of each spice and a squeeze of orange juice. Bring to a boil, scraping bits from the bottom, then simmer over a low heat for 15 minutes. Season and sieve into a jug. Serve with the turkey.

Nutrition Per Serving
851 kcalories, protein 105.1g, carbohydrate 14.7g, fat 41.7 g, saturated fat 15.7g, fibre 1.9g, salt 0.94 g

Recipe from olive magazine, December 2010.

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Serves 4. 1 hour and 30 minutes prep and cooking time, plus cooling. Make the most of Christmas leftovers with this hearty turkey and ham pie recipe that’s perfect for a Boxing Day or post-Christmas family dinner.

Serves 6. 1 hour prep and cooking time. Make sure no-one misses out on a classic roast dinner with this easy vegan stuffing recipe. Flavoured with chestnuts, mushrooms and herbs, it's also a great recipe for Christmas.

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Peel the zest from the lemon, then cut into strips, finely chop and set aside. Now cut the lemon in two, squeeze its juice into a bowl with the saffron and mix together. Fry the sliced onions in the oil until soft and starting to colour, then add the coriander, cumin and lemon zest and cook for 1 min more. Remove from the heat, stir in the cranberries, nuts, couscous and chopped parsley, then season well. When cool, beat in the eggs.

Wash and dry the turkey, removing any feathers with tweezers. Pull out the giblets and neck and discard, or use to make stock for the gravy. Lift up the skin that covers the neck opening, then push some stuffing into the cavity, packing it in well. Secure tightly underneath with a skewer or two cocktail sticks. Shape the rest of the stuffing firmly into balls and chill until ready to bake. Put the onion quarters in the turkey cavity with any leftover stalks from the parsley. Can chill at this stage up to 1 day ahead.

Heat oven to 190C/fan 170C/gas 5. Weigh the stuffed turkey and calculate the cooking time, allowing 40 mins per kg (20 mins per lb). Put the turkey in a roasting tin. Mix the butter with the saffron mixture and brush generously onto the turkey. Pour 500ml water into the tin, then roast for 1 hr. Brush with the buttery mixture again, then loosely cover with foil and roast until 15 mins before the time is up. Mix the honey into the remaining buttery mix, brush over the turkey and cook uncovered for 15 mins more until golden.

Pierce the turkey thigh through its thickest part – the juices should run clear. If not, return to the oven for another 20 mins and test again. Leave to rest on a platter, covered with a clean tea towel. Reserve the juices in the roasting tin to make the gravy.

Meanwhile, twist the sausages in half and snip to separate. Toss with the harissa, oil and onions in another roasting tin, then roast for 1 hr until golden. After 40 mins roasting, add the stuffing balls to the tin.

To make the gravy, drain the juices from the tin into a jug and skim off the excess oil. Put the roasting tin over heat, pour in the stock and loosen the savoury bits on the base with a wooden spoon. Add any juices from the resting bird to the mixture along with the onions from the sausages, then simmer for about 10 mins. Blitz with a hand blender until smooth and thick. Taste and season, or add a little redcurrant jelly to sweeten, if you like.

To serve, put the turkey on a platter and surround with the sausages and stuffing balls. Garnish with parsley sprigs and bay.

Roast Turkey Biscuit

Turkey isn’t just for Thanksgiving, it’s for breakfast! A Southern-style flakey biscuit is topped with juicy griddled turkey breast, a perfectly cooked egg and creamy American cheese. The spicy jalapenos and the house-made tarragon mayonnaise is the perfect pairing.

Step 1

Step 1 -- Preheat oven to 350°.

Step 2

Whisk mayonnaise and tarragon together. Season with salt and pepper.

Step 2 -- Whisk mayonnaise and tarragon together. Season with salt and pepper.

Step 3

Place turkey onto hot griddle and place biscuit into oven.

Step 3 -- Place turkey onto hot griddle and place biscuit into oven.

Step 4

Flip turkey after two minutes, top with cheese and remove biscuit from oven.

Step 4 -- Flip turkey after two minutes, top with cheese and remove biscuit from oven.

Step 5

Slice biscuit in half and spread mayonnaise mixture onto bottom half.

Step 5 -- Slice biscuit in half and spread mayonnaise mixture onto bottom half.

Step 6

Crack egg onto griddle and prepare as desired, top egg with jalapenos.

Step 6 -- Crack egg onto griddle and prepare as desired, top egg with jalapenos.

Step 7

Place cooked egg and jalapenos onto bottom biscuit, top with turkey and top biscuit.

Step 7 -- Place cooked egg and jalapenos onto bottom biscuit, top with turkey and top biscuit.


  • 2 Tbsp Classic Gourmet® Real Mayonnaise
  • 1 tsp Tarragon, Fresh, minced
  • 3 oz. Butterball® Oil Browned Slice-N-Tact Turkey Breast, Thawed
  • 1 ea Mountain Farm® Southern Style Biscuit Dough, Heat n’ Serve 2.2 oz
  • 2 oz. Land O Lakes® Extra Melt® Yellow Shred
  • 1 ea Whole Egg
  • 3 piece(s) Rosarita® Jalapeno Slices

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Succulent beef meatballs are seared and served with a savory curry infused tomato sauce. The flavors of lime, garam masala and coconut milk season the sauce and a whole milk Greek yogurt dip with fresh mint and some cheesy garlic toast makes this dish a craveable starter.

Crispy golden brown potato skins are mounded with zesty Korean gochujang glazed beef and decorated with pickled red onions, fresh cilantro and a lime yogurt dip. The perfect addition to any banquet starter or restaurant happy hour menu.

Juicy smoked sausage, tender chicken and sirloin steak make up this incredible Asian inspired hot pot. With a honey pepper glaze and crispy Thai vegetable potstickers, you’re going to want to share this with the one you love.

A spin on a romantic Italian classic! Perfectly portioned rich chocolate pound cake is layered with vanilla yogurt, chocolate syrup and cool vanilla bean ice cream, then finished off with Italian espresso and extra creamy whipped topping.

This unique sandwich is a mash-up of a Po' boy and a Banh Mi. Introducing the Crabless Banh Po' Boy, a combination of crab flavors with a zing of pickled vegetables. All piled onto a dark honey wheat hoagie and drizzled with a Cajun-Asian aioli.

A sweet and spicy taste bud adventure. This juicy pub style burger on a tender ancient grain bun is slathered with a peppery chocolate BBQ Sauce and finished with crispy bacon, spicy jalapeños and a decadent sprinkling of chocolate peanut butter cups.

Comforting and savory fusion this plant-based homestyle entrée is perfect for Lent- both satisfying and healthy. Tender meatless meatballs are roasted and paired with a sweet chili spiced marinara and served over a rich goat cheese mashed cauliflower.

Spice up your game day with this amazing new favorite. Tender pieces of chicken in a hearty bean chili with a spicy bloody mary twist. Warm jalapeño cornbread rounds out the heat for this winning combo.

Try this cheeseburger mash-up for game day. Juicy grilled sirloin steak generously piled on to a cheesy crisp flatbread crust with ketchup and mustard rolled and sliced into pinwheels. A creamy sweet and spicy dipping sauce is served alongside for the winning score.

A crispy thin flatbread crust is slathered in Nashville hot BBQ sauce and loaded with kickin' Nashville hot chicken, chunky Italian sausage and authentic pepperoni. To finish, it is laden with zesty jalapeño cheese and baked to a crispy finish.

Make your St. Patty's Day special with this Irish twist on traditional bread pudding. A glorious rich custard is combined with cinnamon chips, raisins and buttery cinnamon raisin bread with a touch of Irish whiskey. The chocolate yogurt whiskey drizzle is the crowning touch to this unique dessert that will warm the heart and spirit.

A sweet and fiery global wing sauce made from a gochujang pepper sauce and honey sriracha sauce Gochu-Racha. With generously doused crispy caramelized bone-in wings served with an umami-packed blue cheese yogurt dip. Get your game on!

Tips And Tricks

Always cook your turkey until the skin is a light golden color. Cover your roasting pan with a lid or foil and cook covered for 2 hours (depending on size of your bird) and uncovered for the remaining time.

Baste your turkey every half hour or so. However, basting will not make your turkey moister, but it promotes even browning of the skin.

To truly test doneness of the meat, use an instant meat thermometer. Do not go by the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180 F degrees and the breast reaches 165 F degrees. Make sure the thermometer is not touching the bone.

If you’re stuffing your turkey, check the temperature of the dressing as well. It should be 165 degrees F (75 degrees C).

Just like with any roast, you need to let your meat sit and rest after removing it from the oven for 20 to 30 minutes. This allows the juices to redistribute throughout the meat and makes carving easier.

Watch the video: Λεμονάτο κους-κους με λαχανικά. Paxxi E349 (January 2022).