One of the well-known main dishes of Turkish New Year's tables, made by stuffing the cavity of a whole turkey with a rich rice filling of ground meat, rice, dried apricot, and hazelnut and baking it for a long time. With its careful preparation, it stands out on crowded guest tables.
Sauté the ground meat and mix it with rice, dried apricots, hazelnuts, onion, salt, and black pepper, then pre-cook lightly before stuffing the turkey.
Rub the turkey inside and out with salt, black pepper, and thyme, then fill the cavity with the prepared rice stuffing.
Place the stuffed turkey on a greased baking tray, brush the top with melted butter, and wrap tightly in foil.
Bake in a preheated oven covered with foil, uncovering it for the last 20 minutes so the top turns golden.
Let the turkey rest for at least 15 minutes before slicing, then serve together with its rice stuffing.
Important: bring the turkey to room temperature before putting it in the oven, otherwise the outside may brown too much before the inside is fully cooked. Caution: during cooking, make sure the internal temperature of the thickest part of the meat (the thigh joint) reaches a level sufficient for food safety. Allergen: hazelnuts are a tree nut, those with sensitivity should be careful.
If you rub the turkey with butter and spices and let it rest in the refrigerator for a few hours before putting it in the oven, the meat cooks both tastier and moister. Basting it occasionally with its own juices while cooking also keeps it from drying out.
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