Turkey is my favourite poultry. When I first arrived in Australia very few people ate Turkey, I would go to the butcher and order the biggest Turkey they could find for Christmas and my order would be either the only one, or one of a very few. I always remember when I went to order one year and the butcher said “how big do ya want it love?” I explained the bigger the better as we were used to roasting a large bird. When I went back on pick up day I said to the butcher “Did you manage to find a big turkey for me?” and he replied “It’s so big! You could ride it home love!” Of course everyone had a good laugh.


Now I often see turkey breast and pieces for sale all through the year and the use turkey mince to make fantastic meatballs. It is a low-fat meat so if you are wanting to consume a healthier meat, turkey is a good option.

Then again, if you don’t eat turkey you can easily exchange it for chicken in this recipe. Also you can use breast meat as I have or drumsticks or any mixture of pieces. The important part of this recipe is to leave it marinating over night. This is the kind of recipe that everyone enjoys. I have based this recipe on one of Clotilde Dusolier from Chocolate and Zucchini, recipes. Clotilde was the first food blogger I followed and an inspiration for my own blog.



3 turkey breasts or thigh + drumstick, about 1.5kg (Chicken can be used if you prefer)
300g (10 oz) pitted prunes, roughly chopped. These will fall apart in the cooking process so don’t chop too small
3 cloves garlic, crushed
130g (3/4 cup)  pitted green olives
4 bay leaves
1/3 cup olive oil
1/3 cup balsamic vinegar
3 rounded tablespoons dried oregano
2 tablespoons brown sugar
1/2 cup dry white wine
the leaves from 1 small bunch Italian parsley chopped
1/3 cup flaked almonds, toasted

Serves 4

Start the process of marinating the turkey the day before for best results. In a large bowl, combine the turkey (or chicken), olives, prunes, garlic, and bay leaves. In a small bowl, whisk together the oil, vinegar, and oregano. Season generously with salt and pepper.

Pour over the chicken, and combine until the marinade coats the chicken thoroughly. Cover with plastic wrap and refrigerate overnight.

Remove from the refrigerator an hour before baking. Preheat the oven to 180°C . Place the chicken in a baking dish large enough to accommodate it in a single layer.

Pour the remaining marinade (and any remaining solids) over the turkey, sprinkle with the sugar, and add the white wine. Place in the oven and bake for 1 to 1 1/2 hours, basting and flipping the meat every 20 minutes or so, until the juices run clear and the meat is caramelized.

Sprinkle with parsley and almonds and serve with a big salad and a crusty loaf of bread.


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