Purica na Lovranski način (Lovran-style Turkey)

Ingredients

• 1 whole turkey (4-5 kg / 9-11 lbs) 1 whole turkey (4-5 kg / 9-11 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 sprigs of rosemary 2 sprigs of rosemary
• 4 sprigs of thyme 4 sprigs of thyme
• 2 bay leaves 2 bay leaves
• 10 sun-dried tomatoes, chopped 10 sun-dried tomatoes, chopped
• 1 cup pitted black olives 1 cup pitted black olives
• 2 tablespoons capers 2 tablespoons capers
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 60g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the turkey thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the minced garlic, olive oil, salt, and pepper.
4. 4.
   Rub the garlic mixture all over the turkey, including the cavity.
5. 5.
   Place the rosemary, thyme, and bay leaves inside the turkey cavity.
6. 6.
   Tie the turkey legs together with kitchen twine to ensure even cooking.
7. 7.
   Transfer the turkey to a roasting pan and cover it loosely with aluminum foil.
8. 8.
   Roast the turkey in the preheated oven for approximately 3 hours, or until the internal temperature reaches 75°C (165°F).
9. 9.
   Remove the foil during the last 30 minutes of cooking to allow the skin to brown.
10. 10.
    In a separate bowl, combine the chopped sun-dried tomatoes, black olives, and capers.
11. 11.
    Spread the tomato and olive mixture over the turkey during the last 15 minutes of cooking.
12. 12.
    Once cooked, remove the turkey from the oven and let it rest for 20 minutes before carving.
13. 13.
    Serve the Purica na Lovranski način with roasted potatoes and blitva for a complete Croatian feast.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping.
• Black olives — Choose high-quality black olives, such as Kalamata or Nicoise, for the best flavor.
• Capers — Rinse the capers before using to remove excess saltiness.

Tips & Tricks

• For a crispier skin, you can baste the turkey with its own juices every 30 minutes during roasting.
• If you prefer a stronger herb flavor, you can add additional sprigs of rosemary and thyme to the turkey cavity.
• To ensure even cooking, use a meat thermometer to check the internal temperature of the turkey.
• Leftover turkey can be used in sandwiches or salads for delicious meals the next day.
• If you don't have access to sun-dried tomatoes, you can substitute them with fresh tomatoes and add a pinch of dried oregano for a similar flavor profile.

Serving advice

Carve the turkey into slices and arrange them on a platter. Garnish with fresh rosemary sprigs for an elegant presentation. Serve with roasted potatoes and blitva on the side.

Presentation advice

To create an appealing presentation, place the roasted turkey in the center of a large serving platter. Surround it with colorful roasted potatoes and blitva. Sprinkle some chopped fresh parsley over the dish for a pop of green.