The tradition of having Turkey Roast with Stuffing from Christmas is a mid-16th century tradition which appeared on British dining tables. In fact, King Henry VIII is supposed to have been the first English monarch to have had Turkey Roast for Christmas.
In order to prepare this non-vegetarian Anglo-Indian recipe, the turkey needs to be washed and rinsed well, both the exterior and the interior, and kept aside. The next step is cooking all these parts in pepper, salt and water until they’re soft, and then chopping them into very tiny bits, commonly known as ‘turkey giblets mince’. This cooked giblet mince needs to be mixed with boiled peas and carrots, salt, lemon rind, mint powder, breadcrumbs and eggs. Now, you need to carefully slit the turkey just above the chest, near the neck and stuff it well with the giblet mince mixture, packing it tightly and firmly before covering the opening and rubbing oil all over the bird.
Next, place the stuffed turkey in a pressure cooker/large vessel, add sufficient water and cook till the turkey is tender. Make sure to keep simmering till all the water has dried up and the meat has assumed a beautiful golden brown colour all over. Serve with mashed potatoes and boiled veggies.