Galopoula Gemisti, means stuffed turkey. In Cyprus, we always used to roast our turkey on Christmas Day which was filled with finely chopped chicken giblets, 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.
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.
- 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.
- 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.
Other relevant recipes:
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.
You may also add potatoes in your roast:
Prepare the stuffing.
Kopiaste and Kali Orexi,