Eat Local SA recently dropped in on Rilka’s Kitchen in Hahndorf. Rilka specialises in cooking classes and food events for people with food intolerances and supplies bakeries with her range of 19 gluten, yeast and wheat free breads, pastries and cakes with no added sugar, fructose or preservatives.
Rilka’s Christmas turkey recipe is around 100 years old and it never fails. She’s kindly shared it with us so we can share it with you, along with a few ideas for great South Australian ingredients you can use. If you need more inspiration to feed loved ones with food intolerances, Rilka presents Flavours of SA on 5AA every Wednesday night.
- 6 kg Barossa Fine Foods turkey, washed and dried inside and out
- 1 large brown onion, diced
- 800g long grain rice
- 1 tablespoon dried oregano
- 2 tablespoon parsley, chopped
- 500ml water
- Salt and pepper
- 100ml South Australian olive oil (Diana, Talinga Grove – so many great South Australian names to choose from!)
- Large meat needle and cotton or hemp thread (or skewers)
Beerenberg’s Cranberry Sauce to serve with your turkey would be wonderful, or how about some of Maggie Beers’ Cabernet Barbecue Sauce for a Boxing Day turkey sandwich?
Preheat oven to 160C.
Add the olive oil to a large frypan and cook the onions until translucent, then add the rice and cook it for a few minutes. Add the water and season with salt and pepper. Place a lid over the frypan and continue to cook over a low heat until the water has absorbed and the rice is half cooked (keep a watch on it as you may need to add more water during this process). Add the herbs and mix well. Allow to cool.
To stuff the turkey, season inside the turkey then, starting with the back end, stuff the cavity with seasoning and sew or skewer the back of the turkey to secure the stuffing. Repeat at the neck end, stuffing the neck flap as well, and then sew or skewer to secure. (Stuff the turkey really well so that it is completely full.)
Place your turkey on a very large sheet of foil, season and rub oil all over the turkey. Wrap in the foil and place in a large roasting dish. Add a cup and a half of water to the bottom of the roasting dish and cook for a minimum of 4.5 hours to 5 hours, checking regularly. Unfold the foil and cook for a further 20 minutes at the end of the cooking time to allow the skin to brown and crisp.