Caucasus style Turkey

Caucasus style marinated Turkey and rice cooked entirely over wood-fire in our medium sized Tandoor, the Hunter.  The Caucasus region constitutes Russia, Georgia and Armenia.

Ingredients:

• • 1x Small Turkey (3-3.5kg)
  • 1 1/2 Cup Basmati Rice
  • 3/4 Cup of Sultanas
  • 100g Almonds
  • 1/2 kg Turkey Mince
  • Salt
  • Black Pepper
  • Garlic Powder
  • Apple Cider Vinegar (ACV)
  • Olive Oil
  • Baharat (Biryani Spice)
  • Chili Powder
  • Sweet Paprika
  • 1x Whole Lemon
  • Aluminium Foil
  • Bake/Cooking Paper

Process:

1. 1. Prepare brine for Turkey by placing salt and Apple Cider Vinegar in a large bowl with water. Place the Turkey in the brine solution and leave for minimum of 8 hours.
   2. After minimum of 8 hours, remove the Turkey from brine solution and wash well with fresh water. Dry thoroughly with paper tower.
   3. Place the Turkey in a dry bowl and add salt, paprika, black pepper, chili powder, olive oil and massage the ingredients into the entire Turkey well.
   4. Slice the lemon into 4 parts and place inside the Turkey belly.
   5. Cover bowl with glad wrap and place in the fridge and leave overnight or minimum of 8 hours.
   6. On day of cooking, remove the Turkey from the fridge and place onto sheet of bake/cooking paper and wrap the entire Turkey.
   7. Once wrapped in bake/cooking paper, place multiple sheets of foil under the Turkey, and wrap the Turkey in the foil. Ensure it is covered thoroughly to retain the juices during the cooking process.
   8. Put Turkey aside and begin the process to start the fire in your Artisan Tandoor.
   9. Place 1 1/2 cups of Basmati rice into a bowl and wash thoroughly, add water again to the bowl and leave the rice to soak for minimum of 1 hour.
   10. Place the Turkey mince meat in mixing bowl, add garlic powder, Baharat (biryani spice) and salt. Mix the Turkey well with all the ingredients.
   11. Make small marble sized balls with the Turkey mince.
   12. Wash the Sultanas thoroughly and place aside.
   13. When the Artisan Tandoor is ready (the black soot on the walls has burned off and all walls are white), attach the Turkey to the meat hook and place in the Tandoor.
   14. Cook the Turkey with the foil and baking paper for 1hr and 30 minutes. (based on 3-3.5kg Turkey)
   15. After 1hr and 30 minutes, remove the Turkey from the Tandoor and remove the baking paper and foil.
   16. Retain the juices from the Turkey that will be at the bottom of the foil.
   17. Place the Turkey in the Tandoor again with the foil and baking paper removed. Allow to cook for another 1hr and 30 minutes.
   18. Drain the rice of the water. Add salt, 1 tbsp of Baharat (Biryani spice) and 4 tbsp of olive oil.
   19. Add the cooking juices retained from the duck to the rice. Add the sultanas, almonds and turkey balls. Mix well.
   20. Add water to the rice, ensuring it is covered with water and approximately 1 1/2 cm gap between top of the pot and water.
   21. After 1hr and 30 minutes has passed, remove the Turkey from the Tandoor and set aside to rest.
   22. Place the rice on the bottom or middle rack (depending on heat in Tandoor) of the multi-tiered rack and leave for 20 minutes to cook.
   23. After 20 minutes, remove the rice and serve with the Turkey and vegetables of your choice.