Stuffed vegetables and leaf rolls
This familiar main dish on Turkish New Year’s tables is a whole turkey filled with a rich rice pilaf of ground meat, rice, dried apricots, and hazelnuts, then roasted for a long time. It makes a festive centerpiece for a large gathering.
Sauté the ground meat, then mix it with the rice, dried apricots, hazelnuts, onion, salt, and black pepper. Lightly pre-cook the filling before stuffing the turkey.
Rub the inside and outside of the turkey with salt, black pepper, and thyme. Fill the cavity with the prepared rice pilaf.
Place the stuffed turkey in a greased roasting pan. Brush it with melted butter and cover it tightly with foil.
Roast in a preheated oven with the foil on. Uncover for the final 20 minutes to brown the top.
Let the turkey rest for at least 15 minutes before carving, then serve it with the rice pilaf.
Important: Bring the turkey to room temperature before roasting; otherwise, the outside may brown too much before the center cooks through. During cooking, make sure the thickest part of the meat (the thigh joint) reaches a temperature high enough for food safety. Allergen: contains hazelnuts (tree nuts); people with tree nut allergies should use caution.
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