Quirky Foodster

Holidays & Special Occasions

Purica s Mlincima

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Ingredients

  • - 1 whole turkey (approx. 4-5 kg / 9-11 lb)
  • - 3 tbsp lard or butter, softened
  • - 2 tbsp olive oil
  • - 1 onion, quartered
  • - 2 carrots, halved
  • - Salt and black pepper, to taste
  • - 500 ml (17 fl oz / 2 cups) chicken or turkey stock
  • - 1 batch prepared mlinci sheets (see Mlinci recipe)

Method

  1. Preheat the oven to 180°C (350°F).
  2. Rub the turkey all over with lard, olive oil, salt and pepper.
  3. Place onion and carrot in the base of the roasting tray, and set the turkey on top.
  4. Pour stock into the tray and roast, basting every 30-40 minutes, allowing approximately 20 minutes per kg (roughly 9 minutes per lb) until a meat thermometer reads 74°C (165°F) in the thickest part of the thigh.
  5. Rest the turkey for 20-30 minutes before carving.
  6. Meanwhile, soak the torn mlinci sheets briefly in the hot roasting juices from the tray.
  7. Serve the carved turkey with the soaked mlinci alongside.

Introduction: Roast turkey served with mlinci is the centrepiece of the Zagreb Christmas table, a tradition dating back
generations in continental Croatia.

Cultural Background: Roast turkey served with mlinci is the centrepiece of the Zagreb Christmas table, a tradition dating back
generations in continental Croatia. The turkey is roasted slowly until deeply golden, its pan juices soaking into
the torn flatbread sheets served alongside.

Tips: Basting regularly keeps the turkey skin deeply golden and the meat moist. Save all pan juices — they make the
mlinci truly special.

Variations: A goose is sometimes used in place of turkey in some continental households.

Storage: Refrigerate leftover turkey and mlinci separately for up to 3 days.

Reheating: Reheat turkey gently covered in foil at 160°C (320°F); soak fresh mlinci sheets rather than reheating soaked
ones.

Nutrition: Per serving (approx.): 480 kcal, 42 g protein, 22 g fat, 26 g carbohydrate.

FAQs

Q: Why is turkey with mlinci a Christmas dish?
A: It became the standard festive centrepiece in Zagreb households through the 20th century and remains the classic Croatian Christmas main.

Q: Can this be made with a smaller bird?
A: Yes, a capon or large chicken can be substituted with adjusted roasting time.