Stuffed turkey

Name: Stuffed turkey
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 2 TEASPOONS Curry; 7-10 Tbsp Pepper; 3 Federation Spring onions; 100 g Almonds; 75 g Raisins; 1 turkey ready to cook (3,5-4 kg); 40 g Breakfast bacon in slices; 1.5 kg Carrots; 175 g Sugar; 150 ml Wine vinegar; 7-10 Tbsp Parsley; 7-10 Tbsp wooden sticks and kitchen yarn

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 8

150 g Long grain rice
7-10 Tbsp Salt
2 TEASPOONS Curry
7-10 Tbsp Pepper
3 Federation Spring onions
100 g Almonds
75 g Raisins
1 turkey ready to cook (3,5-4 kg)
40 g Breakfast bacon in slices
1.5 kg Carrots
175 g Sugar
150 ml Wine vinegar
7-10 Tbsp Parsley
7-10 Tbsp wooden sticks and kitchen yarn

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Season with curry and pepper. Meanwhile clean and wash 2 spring onions and cut them into rings. Add almonds, raisins and spring onions to the rice after 5 minutes, then drain. Wash the turkey and dab dry.
2
Fill with the rice mixture. Close the opening and tie up. Tie legs likewise, cover with bacon. Place them on the grill over the fat pan. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 1/2 hours. In the meantime peel, wash and cut carrots into pieces. Clean and wash the remaining spring onions and cut them into bite-sized pieces. Cook the carrots in boiling salted water for about 2 minutes. Melt the sugar until golden brown. Deglaze with vinegar, simmer for about 2 minutes.
3
Clean and wash the remaining spring onions and cut them into bite-sized pieces. Cook the carrots in boiling salted water for about 2 minutes. Melt the sugar until golden brown. Deglaze with vinegar, simmer for about 2 minutes. Add sugar solution and vegetables to the fat pan for the last 10 minutes. Pour 1/4 litre water over the turkey, crumble the bacon. Serve everything garnished with parsley