Turkey With Mlinci

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Ingredients

Adjust Servings:
1 pcs (4-6 kg) Turkey whole
50 g Butter
1 pcs chicken cube
1/2 pcs apple
1 tablespoon paprika
1 teaspoon chives dried
1 teaspoon basil dried
2 tablespoon garlic salt
500 g mlinci

Turkey With Mlinci

Cuisine:

Turkey with mlinci (purica sa mlincima) is a classic, traditional Croatian cuisine, especially in Zagreb and northern Croatia.

  • 200
  • Serves 12
  • Medium

Ingredients

Directions

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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

1
Done

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.
This procedure is not mandatory especially if you are short on time. However, this procedure will allow the turkey meat to remain juicy and moist.

2
Done

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).
When the turkey is dry, lightly grease with oil or butter (I prefer butter) and then marinate with the spice mixture.

3
Done

Place the turkey in the cooking pan, baste with water (approximately 100 ml), add a chicken cube and half an apple.

4
Done

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.
When the turkey is softened, check by inserting a knife into where the meat is the thickest. If the fork enters lightly, the turkey is done.

5
Done

Break the mills into large pieces and pour over boiling water.
After a few minutes drain the water and then pour over the juice from the turkey tray.

6
Done

Serve the turkey with mlinci. This dish goes well with beetroot or red cabbage salad.

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