The fiancé and I have been watching a few too many festive cooking shows and although Turkey is more a British Christmas tradition than South African, we found ourselves slightly obsessed with the idea of smoking a Turkey over open flames for a few hours…
So we bought a plump 4.something kg Turkey and some wood chips for smoking and got the process started. After defrosting in the fridge for 24 hours (although it’s advisable to defrost for 48 hours), we washed him, patted him dry and started seasoning.
Our South African twist on Stuffing:
4 x Skilpadjies (Spiced lambs liver wrapped in fatty netting), slightly browned on the fire and finely chopped.
4 Fresh Apricots, finely diced.
1 Medium onion, finely diced.
4 Garlic Cloves, finely sliced.
1 tsp Dried Oregano.
2 Tbls Braai Seasoning.
2 Cups Bread Crumbs.
After seasoning, stuffing, basting every half hour and hot smoking for 4 hours, we ended up with this:
Delicious! (Way too much for two, so needless to say, we’ll be eating Turkey the whole week – yum!)
Happy Festive Season!