Galopoula Gemisti (pr. Ghah-loh-POU-lah Gheh-mee-STEE), is the stuffed turkey we used to make in Cyprus.
We always used to roast our turkey on Christmas Day which was filled with finely chopped chicken livers, rice, almonds and raisins.
I can remember what a huge bird we used to roast as I come from a big family.
I have two brothers and three sisters and apart from one of my brothers who lives in Australia, the rest we used to gather, with their wives or husbands and children to eat together.
During the Christmas holidays, we celebrate Christmas Eve, Christmas Day, the day after Christmas, New Year’s Eve, New Year’s day, Epiphany Day and St. John’s (7th January), each time at a different house.
I continue roasting the turkey on Christmas day making the same recipe year after year.
I usually roast a turkey between 4 – 5 kilos. For each kilo of turkey, it should bake for an hour.
We love the stuffing with chicken livers, so I don’t think I’ll ever try and make something different.
In Greece turkey is stuffed with minced meat and in the stuffing they add pine nuts and chestnuts.
Brining the Turkey
Note added after Christmas 2008:
There are two ways you can brine the turkey.
One method is to submerge the turkey in a brine solution and the other is to dry brine it.
I also added 2 cups of boiled and peeled chestnuts and 2 spring onions and all these added to the taste.
As soon as turkey is removed from the oven, put some slices of bread and roast them. Sprinkle some olive oil and oregano on top.
Update 27th December, 2013:
This year I made too much filling for the turkey so after stuffing the turkey, I wrapped the remaining in parchment paper and aluminum foil and baked it together with potatoes, separately from the turkey.
The potatoes were relatively large, so some of them were halved and a slit was made in the middle, in order to absorb the juices.
I added olive oil, lemon juice, mandarin juice, salt, pepper and oregano.
These were placed on the lower rack of the oven and a separate baking tin with the turkey was cooked on top.
The turkey was around 4 kilos. After adding the filling and sewing the skin, I prepared a marinade which I poured on top.
Marinade for Galopoula Gemisti:
- 3/4 cup olive oil
- 3 tbsp mustard
- 1/4 cup lemon juice
- 1/2 cup mandarin juice
- 1/2 cup white wine
- 1 tbsp honey
- Salt and freshly grated black pepper
- 2 cups water
Around the turkey I added, lots of vegetables, which I used later on to make the gravy.
Vegetables for Galopoula Gemisti:
- 2 onions
- 2 cloves garlic
- 2 sprigs celery
- 6 carrots
- Parsley ends (I kept them when making the filling)
The turkey was cooked covered with aluminum foil as above recipe. I then removed the turkey from the baking tin and the vegetables and juices were puréed in food processor and then sieved.
To make the gravy:
- 3 tbsp olive oil
- 3 tbsp flour
- Broth from turkey drippings (about 3 – 4 cups)
- 1 tsp butter
In a skillet heat the olive oil and add the flour to make a roux.
That means that they should be mixed until the flour starts to take a light brown colour.
Then add all the broth and stir until the sauce starts to thicken.
Finally add the butter and stir until the gravy thickens.
- 1 turkey about 5 - 6 kilos
- 550-650 grams of chicken livers and hearts only
- 1 onion finely chopped
- 1 roasted garlic clove, mashed (0ptional)
- 2 ripe tomatoes, peeled and blended
- ½ cup white dry wine
- ½ cup rice (Carolina or arborio)
- ½ cup finely chopped parsley
- ½ cup almonds crushed (with the skin)
- ½ cup raisins
- 1 tablespoon salt
- ½ tsp freshly ground black pepper
- ½ tsp cinnamon
- ½ cup water
- ½ cup extra virgin olive oil
You may also add potatoes in your roast:
- 2 kilos potatoes (about 1 medium potato per person)
- Salt and freshly ground black pepper (at will)
- 1/2 cup lemon juice
- 1 tablespoon oregano (or more if you like)
- 1 cup olive oil
- Fresh rosemary leaves
- If you are buying a fresh turkey ask your butcher not to make a large incision, so you won’t be having a lot to sew afterwards. If you are using a frozen one, make sure to thaw it in the refrigerator a couple of days before cooking it.
- Wash and clean both inside and outside. (This procedure is better done from the previous day as it takes a lot of time to have it ready).
- Brine the turkey.
Prepare the stuffing.
- Wash the giblets and let them drain from the water then cut into small pieces (as small as possible). If you have a food processor where you can grind them, so much the better.
- Peel and finely chop the onion. In a large skillet heat the oil and slightly sauté the onion before browning add the giblets and sauté as well. Add wine and let the alcohol evaporate. Add, salt, pepper, cinnamon, parsley, almonds, raisins, tomatoes and the water and let it simmer for 15 minutes.
- Add the rice, lower heat and stir until most of the fluids have been absorbed. Remove from the heat, cover with a napkin and let it cool.
- Place turkey in a large baking tin and season cavity with salt and pepper. Have a large needle and white thread ready for sewing. Stuff turkey’s cavities (stomach and throat) with the filling and sew the skin.
- Season with salt and pepper and tie legs together loosely to hold shape of turkey and place in the tin breast facing down.
- Preheat oven to 180º C / 350º F.
- Peel and cut potatoes in quarters or eight pieces if potato is big and add salt, pepper, rosemary leaves and oregano. Add 1 cup of olive oil and the lemon juice.
- Cover the baking tin with parchment paper and then wrap it with aluminum foil carefully so that steam will not escape.
- Bake for two and a half hours. Carefully remove the foil and continue baking for another half an hour or until nice and golden. Turn the turkey and the potatoes over and bake until golden on the other side as well.
- Remove the turkey from the baking tin and let it cool for at least 20 minutes before cutting. Before cutting remove the stuffing in a platter. Cut off the thighs and wings and then slice the breast into nice, thin slices.
Nutrition Information:Yield: 15
Amount Per Serving: Calories: 300
PIN FOR LATER
Kopiaste and Kali Orexi!