Cut lemons in half and rub all
over the outside and inside of the turkey.
Make the stuffing by browning the
meat in a pan with the oil, stirring constantly.
Add the nuts, rice, sultanas and
spices and keep stirring until they are well mixed and warm.
Stuff the turkey with the mixture
and sew it up, leaving room for the rice to expand.
Mix together the basting
ingredients and paint all over and under the skin, gently prizing
open on the breast and thighs.
Put into a large roasting tin with
2.5 cm of water.
Put the turkey into a preheated
oven (220C/425F/Gas 7).
Reduce to 160C/325F/Gas 3 after 30
minutes.
Cook for a further 25 minutes per
500 g.
Baste with allspice mixture three
times.
Serves 10
A spicy, sweet turkey to cook as a change
from the usual recipes. A large chicken will taste wonderful cooked this
way, too. Soak the sultanas in 125 ml brandy for an hour before cooking.
Add the leftover brandy to the basting mixture.