Traditional Pečena purica s mlincima (Roast Turkey with Mlinci)
Tradicionalno jelo · Croatian
A classic Croatian holiday dish featuring a whole roasted turkey served with traditional mlinci, a type of dried pasta that is rehydrated and baked with the turkey's drippings.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Whole turkey1 (approx. 5-6 kg)
- Mlinci500g
- Butter150g
- Onions2 large
- Garlic4 cloves
- Carrots2 medium
- Celery stalks2
- Fresh rosemary2 sprigs
- Fresh thyme2 sprigs
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Preheat oven to 180°C (350°F).
- 2
Rinse the turkey inside and out and pat dry. Season generously with salt and pepper.
- 3
Stuff the turkey cavity with half the chopped onion, garlic, rosemary, and thyme.
- 4
Rub the turkey skin with softened butter.
- 5
Place the turkey in a large roasting pan. Scatter the remaining chopped onion, garlic, carrots, and celery around the turkey.
- 6
Roast the turkey for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 74°C (165°F). Baste the turkey with its own juices every 30-45 minutes.
- 7
About 30 minutes before the turkey is done, prepare the mlinci. Break the mlinci into smaller pieces into a large bowl.
- 8
Carefully pour about 2-3 cups of the hot turkey drippings (including some of the vegetables) over the mlinci. Stir well to combine. If the mlinci are too dry, add a little hot water or more drippings.
- 9
Transfer the mlinci to the roasting pan around the turkey (or to a separate baking dish) and bake for the last 20-30 minutes, until tender and slightly crispy.
- 10
Let the turkey rest for 15-20 minutes before carving. Serve the carved turkey with the prepared mlinci.
