best greek stuffed turkey

Ingredients

• Servings: 18
• 1 (12 pound) whole turkey, thawed
• 3 lemons, juiced
• 1/4 cup butter
• 4 medium onions, chopped
• 2 turkey livers, finely chopped
• 1 pound ground lamb
• 2 1/2 cups long grain white rice
• 1 tablespoon ground cinnamon
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons tomato paste
• 3 cups water
• salt and pepper to taste
• 1/2 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• preheat the oven to 450 degrees f (230 degrees c). rinse the turkey inside and out, and pat dry with paper towels. rub lemon juice all over the turkey and inside the cavity. set aside.
• melt 1/4 cup of butter in a large skillet over medium heat. add the onion, and cook for about 5 minutes, until tender. add the chopped livers and ground lamb. cook, stirring to crumble, until evenly browned. stir in the rice, cinnamon, mint and tomato paste. mix in 1 cup of the water, and season with salt and pepper. cook over low heat for 10 minutes, stirring constantly.
• fill turkey with the stuffing mixture, and truss. place on a rack in a shallow roasting pan, and pour the remaining 2 cups of water into the pan. mix together the remaining lemon juice and melted butter. this is the basting sauce.
• bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees f (175 degrees c) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees f (80 degrees c). baste occasionally with the melted butter and lemon juice.