Ingredients
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1 pcs (4-6 kg) Turkey whole
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50 g Butter
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1 pcs chicken cube
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1/2 pcs apple
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1 tablespoon paprika
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1 teaspoon chives dried
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1 teaspoon basil dried
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2 tablespoon garlic salt
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500 g mlinci
Directions
Turkey with mlinci (purica sa mlincima) is a classic, traditional Croatian cuisine, especially in Zagreb and northern Croatia. It is marinated and oven-baked turkey, made with a native variety of Zagorje turkey. Traditionally, it is served with thin-dried flatbread called mlinci.
Purica with mlinci originates from Medimurje, an area in northern Croatia. According to the dialect there, it is called pura z mlinci. This dish is believed to have originated in the 16th or 17th century, when Pauline monks introduced turkey farming to Croatia. As a Catholic order, they were dedicated specifically to education and agriculture. Among other things, they expanded the breeding of turkeys, from which the indigenous variety, the Zagorje turkey, originated.
The meat of this kind was so popular that it was served at the British and Austro-Hungarian royal courts.
Mlinci served with poultry can also be found in neighbouring Slovenian and Vojvodina cuisine. However, purica with mlinci is an authentic Croatian dish, since it is made from an indigenous variety of turkey.
Today turkey with mlinci is regularly served at family gatherings and holidays, especially at Christmas. In Zagreb and northern Croatia, it has somehow become a symbol of Christmas.
This recipe for turkey with pastry is from my wife, that she has inherited from her mother and grandmother. In other words, this recipe is at least a century old, if not older.
Steps
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1
Done
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The day before, soak the turkey in water and salt. The quantity of salt depends on the weight of the turkey. Use the ratio of 10: 1. For example, if the turkey is 3kg, you should put 300 g of salt. Turn the turkey over several times during those 24 hours. It is important that the turkey is completely submerged. |
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2
Done
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After 24 hours of soaking, remove the turkey from the water and put on a rack to dry (you can also dry it with kitchen paper). |
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3
Done
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Place the turkey in the cooking pan, baste with water (approximately 100 ml), add a chicken cube and half an apple. |
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4
Done
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Put the turkey in the oven and bake it at approx. 220C for about 15 minutes. After that, cover the turkey with foil and bake at 180 C for about 2.5 - 3 hours. While baking, coat the turkey with the juices from the tray, approx. every 30 minutes. |
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5
Done
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Break the mills into large pieces and pour over boiling water. |
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6
Done
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Serve the turkey with mlinci. This dish goes well with beetroot or red cabbage salad. |
2 Comments Hide Comments
My husband spent many years as a commercial farm manager on a turkey farm. As a result, he grew pretty tired of turkey in general. However, have found that new, interesting recipes like this still catch his attention. I’m going to have to try making this for him sometime soon!
How do you coat the turkey with juices every 30 minutes if you covered it with foil and not get burned? That puzzles me. This removing and putting back on of the foil 6x during baking looks like a big pain.