turkey – 1 piece weighing 7.5 kg
basmati rice – 1 kg
apricots – 300 g
butter – 200 g
dried figs – 200 g
sultanas – 100 g
carrots – 2 pieces
garlic – 4 cloves
onion – 2 bulbs
honey – 3 tbsp.
parsley – 1,5 bunch
salt – to taste
vegetable oil – for frying
pepper – to taste
Step by step recipe
Wash the apricots and soak them in hot boiling water for 15 minutes. Rinse them in a colander and chop in a blender. Place in a bowl, add the butter and mix until smooth.
Prepare the stuffing. Wash the rice and boil until soft. Wash the parsley, dry and chop. Wash the sultanas and figs and soak them in boiling water for 10 minutes. Finely chop the figs.
Peel the onion, garlic and carrots. Slice the onion and carrot into sticks, chop the garlic. Heat vegetable oil in a frying pan, fry vegetables, 4 minutes.
Mix the rice with the roasted vegetables, sultanas and figs. Add the parsley. Season with salt and pepper to taste, stir again and set aside.
Wash the turkey thoroughly. Rub the skin with salt and pepper.
Using a narrow wooden spatula, lift the skin so that it separates from the meat. Try to separate the skin as much as possible over the whole surface of the turkey, including the legs.
In small portions, place the mashed apricots under the skin.
With the skin in place, spread a portion of the puree deep into the skin with your hands. In this way, distribute the mashed potatoes in an even layer over the entire bird.
Stuff the turkey with the prepared stuffing, laying it as tightly as possible.
Secure the cut with wooden toothpicks, then tie with strong string or twine.
Preheat the oven to 200°C. Brush the turkey with honey.
Place the turkey on a baking tray, wrapping the ends of the wings with foil so they don’t burn.
Place the tray with the bird in the oven and bake for 45 minutes. Reduce the oven temperature to 180°C, cover the turkey with foil or a sheet of parchment. Bake for another 2 hours.