Ingredients
1 turkey (4 kilo)
½ cup rock salt
7 large onions, peeled
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Salt and pepper
2 bay leaves
½ cup olive oil
1/3 cup sumac
2 cups chicken stock or water
Lavash or saj bread
Parsley, chopped
Pine nuts, toasted
½ cup rock salt
7 large onions, peeled
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Salt and pepper
2 bay leaves
½ cup olive oil
1/3 cup sumac
2 cups chicken stock or water
Lavash or saj bread
Parsley, chopped
Pine nuts, toasted
Method
-Rinse turkey inside out with water, pat dry and trim excess fat.
-Dissolve salt in enough cold water to cover the turkey, keep aside for 2 hours.
-Rinse and pat dry.
-Slice 5 onions and quarter the other two.
-Mix quartered onion with cinnamon, nutmeg, bay leaves and season with salt and pepper.
-Stuff the cavity with the onion mixture.
-Heat half the oil in a sautéing pan, add sliced onion and cook for about 5 minutes or until translucent.
-Preheat oven to 180 degrees.
-Stir in sumac, season with salt and pepper, set aside.
-Loosen the skin around the bird carefully with your fingers.
-Place sumac mixture under the skin, season.
-Rub the bird with remaining oil.
-Place over roasting pan rack, with water or chicken stock.
-Cover loosely with foil and place in the oven for about one and half hour.
-Remove the foil and baste the bird with the pan juice every 30 minutes for anther one and half hour.
-Arrange bread in a large serving plate, sprinkle with liquid from the pan.
-Place turkey over the bread, garnish with parsley and pine nuts.
-Dissolve salt in enough cold water to cover the turkey, keep aside for 2 hours.
-Rinse and pat dry.
-Slice 5 onions and quarter the other two.
-Mix quartered onion with cinnamon, nutmeg, bay leaves and season with salt and pepper.
-Stuff the cavity with the onion mixture.
-Heat half the oil in a sautéing pan, add sliced onion and cook for about 5 minutes or until translucent.
-Preheat oven to 180 degrees.
-Stir in sumac, season with salt and pepper, set aside.
-Loosen the skin around the bird carefully with your fingers.
-Place sumac mixture under the skin, season.
-Rub the bird with remaining oil.
-Place over roasting pan rack, with water or chicken stock.
-Cover loosely with foil and place in the oven for about one and half hour.
-Remove the foil and baste the bird with the pan juice every 30 minutes for anther one and half hour.
-Arrange bread in a large serving plate, sprinkle with liquid from the pan.
-Place turkey over the bread, garnish with parsley and pine nuts.
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