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Turkey w/Prunes (P, TNT)
Source: Geert Veentjer
Serves: 10 to 12

1 12-to-13-pounds turkey
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

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:
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."

Posted by Sheilah Kaufmann

Nutritional Info Per Serving: N/A