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Spanish Spiced Turkey

Give your feast a Spanish flair with this Spanish Spiced Turkey paired with Rioja wine. Smothered in warm spices & stuffed with dried fruits it's perfect!
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Author Rioja Wines


  • Turkey Recipe:
  • 1 Bird
  • 4 quarts water
  • 1 cup salt
  • 1 cup sugar
  • Carrots & Onions for roasting
  • Fresh thyme
  • Pineapple Sauce
  • 2 Cups pineapple juice
  • 1 sml yellow onion
  • 4 cloves of garlic
  • Salt to taste
  • Honey totaste
  • 4 cups stock
  • **Stuffing
  • Prunes
  • Pine Nuts
  • Apricots
  • **Spices
  • Fennel seed
  • Cumin seed
  • Smoked Spanish Paprika
  • White Pepper
  • Mustard Seeds
  • Chili flakes
  • Salt
  • **Equipment
  • Cheese cloth
  • String


  • Bring to a boil the water, sugar and salt. Cool and then immerse turkey in the bringing liquid for about an hour.
  • Toast pine nuts until golden on the stove top.
  • In another pan, saute onions & garlic until soft and fragrant.
  • Add pineapple juice and stock and reduce by ⅓, stirring frequently.
  • Season with honey and salt according to your preference. Pour over the apricots and prunes and allow fruit to soak.
  • Strain fruit, reserving the liquid, and stir in the toasted pine nuts. Using cheesecloth and string, wrap and tie the prunes, apricots and pine nuts into a bundle.
  • Combine spices in a bowl.
  • Stuff bird, sitting in a roasting pan, with bundle and rub with spices. Arrange onions, carrots, and fresh thyme around the turkey.
  • Roast at 375 degrees F for about 2 hours, or until done, depending on the size of the bird.
  • Baste occasionally with the strained orange sauce while roasting.
  • When serving, remove the cheesecloth insert and arrange its contents around the turkey with the carrots and onions.
  • Garnish with fresh thyme.