Turkey with Spiced Rice

Ingredients

• 1 turkey (approx. 3.5 kg)
• 100 g liquid butter
• Salt
• Pepper (freshly ground)
• 175 g rice (cooked)
• 150 g yellow bell pepper (small cubes)
• 50 g pistachios (chopped)
• 200 g onions (chopped)
• 3 tbsp oil
• 2 tbsp chopped parsley
• 1 tsp thyme leaves
• Salt
• Pepper (freshly ground)
• 50 g soft butter
• 2 tbsp flour
• 200 ml sherry
• 250 ml poultry broth
• arugula (for garnish)
• frisée lettuce (for garnish)

Instructions

1. 1.

   Wash the turkey, pat dry, rub inside and outside with salt and pepper, then brush the exterior with liquid butter.

2. 2.

   Mix all filling ingredients together and stuff the turkey with this mixture.

3. 3.

   Place the turkey in a suitable roasting pan and roast in a preheated oven at 220°C for about 15 minutes; lower the temperature to 180°C, add 250 ml hot chicken broth, then continue roasting the turkey for 3 hours, basting occasionally with pan juices.

4. 4.

   For the sauce, strain the roasting drippings into a pot and bring to a boil with sherry. Whisk together butter and flour, stir in, and thicken; season with salt and pepper.

5. 5.

   Remove the filling from the turkey and shape into decorative pieces.

6. 6.

   Carve the turkey, serve with rice and sauce, and garnish with arugula and frisée lettuce.