Moroccan Roasted Turkey

Moroccan Roasted Turkey
An exquisite feast fit for a sultan!


1 Cup rice
¼ Cup blanched, slivered almonds
½ Cup raisins
¾ Cup Almond Meal (1/4 pound almonds, pulverized)
1 tsp Vietnamese Extra Fancy Cinnamon powder
1 Cup sweet butter
¼ Cup powdered sugar
1 turkey (6 - 7 pounds)
1 lemon, halved
Pinch pulverized saffron
2 - 3 rounded teaspoons Mrouzia (Sweet Ras el Hanout)
2/3 Cup grated onion, drained
1 Cup honey

Cook the rice as usual. Add the raisins and almonds and cover to let steam for ten minutes. Fluff with fork to separate the grains. Place in a bowl and add almond meal, cinnamon, salt, ¼ cup butter and sugar. Taste for seasoning and adjust according to your tastes. Set aside to cool.

Rub the turkey very well with the lemon and salt. Rinse, drain, and pat dry with paper towels.

Stuff the turkey at both ends with the almond-rice stuffing, packing it loosely. Sew the openings closed with strong thread. Tie the turkeys feet together and place breast side up in a roasting pan.

Mix the saffron and Mrouzia with 1/3 Cup water and rub over the turkey. Add 3 to 4 Cups water, the grated onion, and a sprinkling of salt and half the remaining butter to the pan. Cover and cook over moderately high heat, adding water when necessary and basting the turkey frequently.

At the end of the first hour of braising, add the honey to the juices in the pan. Continue cooking and basting the turkey until tender (approximately 2 hours). Remove the cover, turn up the heat, and reduce the sauce until all the liquid in the pan has evaporated and the honey begins to caramelize, constantly turning the turkey in the glaze to coat evenly. Transfer the turkey to a serving platter and remove the string. Stir in the remaining butter into the honey in the pan to make a rich, thick sauce. Pour over the turkey and serve immediately.