Thanksgiving Turkey Stuffed with Buckwheat: Juicy Roast Turkey
A juicy Thanksgiving turkey roasted on a bed of buckwheat with carrots, onion and fresh herbs. The breast gets a simple injected marinade, the skin gets a coat of mayonnaise and paprika, and the buckwheat soaks up all the juices during two hours in the oven. A Belarusian-American way to do the holiday bird.
- 20 ingredients
- 7 steps
- Video 13:09
- Time: convection roast at 400°F for 2 hours, covered
Video in Russian, with English and Spanish subtitles on YouTube. Watch on YouTube
Method
The turkey and the stuffing ingredients0:00
Injection marinade2:45
Parboiling the buckwheat4:26
Mixing the stuffing5:38
Mayonnaise coating7:48
Into the roaster8:58
Into the oven for 2 hours11:36
From the video
Marinade: about 150 g water, 1 tbsp salt, 1 to 1.5 tbsp soy sauce, a pinch of sugar, black pepper, ginger, a few drops of Tabasco. Stuffing: 800 g buckwheat (boiled 4 to 5 minutes only), 2 large carrots, onion, green onion, dill, parsley, dried cilantro, my homemade spice mix (ground coriander, cumin, dill seed and bay leaf). Plus 1 apple inside the bird and about 700 ml water in the roaster. Convection roast at 400°F for 2 hours, covered.