SERVINGS : 6 to 8

1 (10-pound) turkey
Salt and freshly ground black pepper to taste
Several bay leaves
1 unpeeled head of garlic, split in half
2 cups hot water
3 tablespoons melted unsalted butter

* Preheat the oven to 425 degrees.
* Season the turkey inside and out with the salt and pepper. Place several bay leaves and the garlic inside the body cavity.
* Place the turkey breast-side down on a rack in a roasting pan. Pour the water in the bottom of the pan and roast 30 minutes.
* Turn breast-side up, brush the melted butter on the breast, reduce the heat to 350 degrees, and roast 1 to 1 and 1/2 hours more, or until the juices run clear when the thigh joint is pierced with a fork and the internal temperature in the thickest part of the meat reaches 165.
* If the water evaporates before the turkey has finished roasting, add more hot water, to keep the turkey moist.
* Allow it to stand 20 minutes before carving.
* Serve with Garnished Rice Pilaf Stuffing.


2 glasses rice
3 glasses white veal stock or chicken stock
4 tablespoons margarine
1 medium size onion
1 medium size tomato
1/4 sheep liver or 2 chicken livers
1 tablespoon pine nuts
2 tablespoons currants
1 bunch dill
2 teaspoons salt
3 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon pepper

– Cover the rice with salted lukewarm water. Leave for 20 minutes.
– Wash 3-4 times and drain well.
– Melt the margarine in a saucepan. Add cleaned and diced liver and saute lightly. Take them out.
– In the same saucepan, put chopped onion and pine nuts. Brown them lightly. Add the rice. Brown on high heat for 10 minutes.
– Add salt, pepper, sugar, currants, peeled and chopped tomato and meat or chicken stock or water. Mix well.
– Cover and cook first on medium heat, later on low heat for 15 minutes, until the water is absorbed.
– Add the spices and chopped dill. Cover well and let simmer on very low heat for 20 minutes.
– Turn the heat off and let stand for 20 minutes more.
– Mix well with a wooden spoon and serve with roasted or baked or stuffed turkey.


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