at the beginning for the filling long grain rice cook in salted water according to package instructions, cool a little. Fry almonds in a frying pan, cool down. Cut apricots into cubes. Peel ginger and cut into very fine cubes. Mix prepared ingredients, season heartily.
Rinse and dry turkey. Season inside and out heartily with salt and season with pepper. Fill with rice stuffing. Plug openings. Roast in oven on broiler with fat pan underneath at 200 degrees, breast side down, for 1 1/2 hours.
Mix wine, water, stock and juice. pour on gradually. After 1 1/2 hours of roasting, turn turkey to other side, continue roasting for 1 hour.
Remove turkey, keep warm. Pour roast stock into a saucepan, stir through with jam and whipped cream, thicken. Season to taste. Garnish turkey with thyme leaves.
Serve with “Basmati & Thai long grain rice” and carrot vegetables with almond kernels.
Our tip: Use your favorite red wine for cooking!
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