Entree: Croatia – Central Culinary Region – Purica s mlincima (Turkey with Mlinci)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 3 hrs 30 min

Additional 25 min

Total 4 hrs 15 min

Ingredients

- 1 whole turkey, about 12 lb (5.4 kg)
- 2 tbsp (30 ml) coarse sea salt
- 2 tsp (10 ml) freshly ground black pepper
- 6 cloves (approx. 18 g) garlic, minced
- 3 tbsp (45 ml) lard or rendered pork fat
- 3 tbsp (45 ml) olive oil
- 1 large onion, quartered
- 3 carrots, cut into large pieces
- 3 celery stalks, cut into large pieces
- 3 bay leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken or turkey stock, plus extra for soaking mlinci if needed
- 12 oz (340 g) dried mlinci (or 8–10 large fresh mlinci sheets / substitute very wide lasagna sheets)
- 6 tbsp (85 g) unsalted butter, divided
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (5 ml) ground paprika (optional, for color)
- Salt and pepper to taste

Instructions

1. Preheat oven to 325°F (165°C). Pat the turkey dry and rub the skin inside and out with salt, pepper, and minced garlic; tuck the wing tips and truss the legs.
2. In a large roasting pan, combine onion, carrots, celery, bay leaves, thyme, and rosemary. Pour in the wine and 1 cup (240 ml) stock. Place turkey on a rack over the vegetables, brush the skin with lard and olive oil, and tent loosely with foil.
3. Roast the turkey until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C), about 3 to 3 1/2 hours for a 12 lb (5.4 kg) bird. Remove foil for the last 45 minutes to brown the skin; baste occasionally with pan juices.
4. While turkey roasts, prepare mlinci: bring a wide shallow pan of salted water or 4 cups (960 ml) stock to a boil. If using dried mlinci, briefly plunge each sheet into the boiling liquid to soften (20–30 seconds)—do not overcook; drain on a towel. If using fresh sheets, blanch briefly and drain.
5. Melt 4 tbsp (55 g) butter in a skillet over medium heat. Roughly tear or fold the soaked mlinci into pieces and sauté in the butter until they begin to crisp at the edges and soak up flavor, 3–5 minutes. Season with a pinch of salt, pepper, and optional paprika. Keep warm.
6. When the turkey is done, transfer to a cutting board, tent with foil, and rest 20–30 minutes. Meanwhile, skim fat from the roasting pan and place pan over medium heat; add remaining 1 cup (240 ml) stock if pan is dry and bring to a simmer to deglaze and concentrate flavors.
7. Stir pan juices into the mlinci or lay the mlinci in the roasting pan with the turkey drippings for a few minutes so they absorb juices. Finish with remaining 2 tbsp (30 g) butter and chopped parsley, tossing gently.
8. Carve the turkey and serve with generous portions of mlinci spooned with pan juices. Adjust seasoning with salt and pepper to taste.