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1
Wash the turkey and rub it inside and out with lemon juice and a little salt.
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2
Prepare the stuffing.
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3
Heat 2 tablespoons of the oil in a large pan.
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4
Add the ground meat and fry, crushing and turning it over with a fork, until it changes color.
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5
Fry the nuts in the remaining 1/2 tablespoon of oil in a skillet, beginning with the almonds (pine nuts take moments only), stirring.
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6
Add them to the meat with the rice and the raisins.
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7
Season with salt, pepper, cinnamon, and allspice and mix well.
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8
Add the water, bring to the boil, then simmer, covered, over low heat for 20 minutes.
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9
Stuff the turkey loosely with this mixture, and sew the openings tightly with strong thread.
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10
Put any extra stuffing in a baking dish and cover with foil to reheat before serving.
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11
Truss the bird, sprinkle with salt and pepper, and rub with oil.
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12
Put it breast side up in a large roasting pan and cook in a preheated 425F oven for 1/2 hour.
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13
Now turn the turkey breast side down, reduce the oven temperature to 350F, and cook for 1 1/2 hours.
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14
Then turn the turkey breast side up again and cook a further 1/21 hour, until it is crisp and brown and the juice runs clear when you cut into a thigh with a pointed knife.
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15
Put the extra stuffing to heat through in the oven during the last 20 minutes.
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16
The turkey may either be served whole, with the extra stuffing on the side, or carved into pieces and arranged over the stuffing in a large platter.
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17
The turkey can be boned before stuffing: Cut the skin and flesh of the bird along the spine all the way down from the neck.
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18
Starting from the neck, strip and cut away the flesh from the carcass as close to it as possible, using a very sharp knife, taking care not to damage the skin, and pushing the flesh back as you cut.
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19
Break the shoulder and leg joints.
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20
Carefully remove the carcass all in one piece.
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21
Pack very loosely with stuffing and sew up neatly, re-forming the bird as far as possible in its original shape.
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22
In this way it will take more stuffing.
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23
The legs and wings remain unboned and help to keep the shape of the turkey firm.
