Purica s Mlincima (Roast Turkey with Mlinci)

Ingredients

• 1 whole turkey (4-5 kg / 9-11 lbs) 1 whole turkey (4-5 kg / 9-11 lbs)
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried sage 1 teaspoon dried sage
• 500g (4 cups) all-purpose flour, plus extra for dusting 500g (4 cups) all-purpose flour, plus extra for dusting
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 250ml (1 cup) turkey or chicken broth 250ml (1 cup) turkey or chicken broth

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 30g (Sugars: 1g)
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the salt, black pepper, paprika, dried thyme, dried rosemary, and dried sage to create a spice rub.
3. 3.
   Rub the spice mixture all over the turkey, including the cavity.
4. 4.
   Place the turkey on a roasting rack in a large roasting pan.
5. 5.
   Drizzle the olive oil over the turkey, ensuring it is evenly coated.
6. 6.
   Roast the turkey in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 75°C (165°F).
7. 7.
   While the turkey is roasting, prepare the mlinci. In a large mixing bowl, combine the flour and warm water. Knead the dough until it becomes smooth and elastic.
8. 8.
   Divide the dough into small portions and roll each portion into a thin sheet, approximately 1-2mm thick.
9. 9.
   Cook the mlinci in a large pot of boiling salted water for 2-3 minutes, or until they float to the surface.
10. 10.
    Remove the cooked mlinci from the water and transfer them to a baking sheet.
11. 11.
    Bake the mlinci in the preheated oven for 5-7 minutes, or until they become slightly crispy.
12. 12.
    Once the turkey is cooked, remove it from the oven and let it rest for 20 minutes before carving.
13. 13.
    In the meantime, heat the turkey or chicken broth in a saucepan.
14. 14.
    Place the baked mlinci in a large serving dish and pour the hot broth over them. Allow the mlinci to soak up the broth for a few minutes.
15. 15.
    Carve the turkey and serve it alongside the mlinci.

Treat your ingredients with care...

• Turkey — To ensure a moist and flavorful turkey, baste it every 30 minutes with the pan juices while it's roasting.
• Mlinci — When rolling out the mlinci dough, dust the surface and rolling pin with flour to prevent sticking. Be careful not to roll them too thin, as they may become too crispy.

Tips & Tricks

• For added flavor, stuff the turkey cavity with a mixture of lemon wedges, garlic cloves, and fresh herbs before roasting.
• If you prefer a darker and crispier skin, brush the turkey with melted butter before roasting.
• If you don't have time to make homemade mlinci, you can substitute them with store-bought flatbreads or thin crackers.
• Serve the Purica s Mlincima with a side of cranberry sauce for a tangy and sweet contrast.
• Leftover turkey and mlinci can be used to make delicious sandwiches the next day.

Serving advice

Serve the Purica s Mlincima on a large platter, placing the carved turkey in the center and surrounding it with the soaked mlinci. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

To enhance the presentation, drizzle some of the turkey drippings over the mlinci before serving. This will add a glossy sheen and intensify the flavors.