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1 12-to-13-pounds turkey
Wash the turkey, rub with salt and mustard, and let rest for 1 hour at room temperature.
In a large skillet, heat the oil and sauté turkey until each side is golden brown. Place the turkey in a large turkey roaster, add onion, fennel, oranges, prunes, and add 8 cups of water.
Bring to a boil, reduce heat to medium, and cook, covered, for 2 hours. After 30 minutes, baste the turkey every 15 to 20 minutes with the cooking liquid. When turkey is done, set it aside, discard the oranges, and place the prunes on a plate (to serve later).
Carve the turkey, arrange the prunes around the meat and serve. The juice becomes a tasty gravy.
Poster's Notes:
Posted by Sheilah Kaufmann
Nutritional Info Per Serving: N/A
1 tablespoon salt
2 tablespoons mustard
1/2 to 1 cup vegetable oil
1 large onion, finely chopped
1 large whole fennel, coarsely chopped
3 whole oranges with skin, each cut in 8 pieces
24 ounces pitted dried prunes
This is from the former ambassador to Turkey's wife. This is a recipe Nur insisted we put into our new book which will be out in November. It is her favorite turkey recipes. She says: "This is from a Dutch friend Geert Veentjer. His mother used to make it. When spending a New Year's holiday with us, in order to commemorate his mother we made this recipe and loved it. It became our New Year's Eve favorite."