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1
For the couscous stuffing, combine the stock, oil and lemon juice in a medium saucepan; bring to a boil. Remove from the heat. Stir in the couscous and raisins. Cover and let stand for 5 mins. Stir in the pepitas, nuts, herbs and egg.
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2
For the paprika rub, using a mortar and pestle, grind all ingredients until smooth.
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3
Preheat the oven to 350u00b0F.
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4
Place the turkey on a board, skin-side down. Cover with plastic wrap. Using a meat mallet, flatten the meat to an even thickness.
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5
With the pointed end of the turkey facing away from you, place the couscous stuffing along the center of turkey meat. Bring the pointed end of the breast over the stuffing and secure to the neck skin flap with toothpicks. Working from the center out, continue securing the sides of turkey with toothpicks. Tie with kitchen string at 1 1/2-inch intervals. Remove toothpicks.
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6
Place the turkey on an oiled wire rack in a large flameproof baking pan. Add 1 cup water and wine. Rub the turkey with paprika rub. Cover the pan with greased foil. Roast for 1 hour. Uncover and roast for 1 hour until the turkey is cooked through. Transfer the turkey to the platter and cover.
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7
Place the pan with the drippings on medium heat. Add flour and cook, stirring, until the mixture is browned. Stir in the stock and 3 cups water; cook, stirring, until the gravy boils and thickens. Strain the gravy; serve with the turkey.
