Bulgarian style
1 Turkey, 16-20 lb
salt to taste
2 tabs butter, melted
2 pickled cabbages, cored and chopped
4 tbs oil, neutral like canola
3 bay leaves
5-6 whole Allspice corns
5-6 whole black pepper corns
1 tbs Hungarian paprika
Stuffing
1 lb chicken livers, boiled and chopped
1 lb chicken gizzards, boiled to soft and chopped
2 tbs oil
1 large onion, diced
11/2 c large grain rice like Arborio
salt and black pepper to taste
3-4 c turkey or chicken broth
Leave the Turkey at room temperature for a few hours prior cooking. Pat dry with paper towel. Rub the bird outside and inside the cavity with salt and with the butter.
Prepare the stuffing. First boil the gizzards until soft. Keep the broth to use later for the rice. Boil the livers for 5 minutes. Chop them into small pieces.
Saute the onion with the oil for 5 minutes, then stir in the rice and season with salt and black pepper-cook for another 5 minutes. Add 2 cups of broth, bring to a boil and then cook at simmer temperature until the rice start to soften, but not ready yet. Mix in gently the chicken livers and gizzards.
Stuff the turkey loose and close the cavity. Place on a large roasting pan and cook in a
preheated oven at 450 F, brush the turkey with butter, cover with aluminum foil tent and roast for 2 hours. Every 30 minutes baste with broth and brush with butter. Meanwhile saute the the pickled cabbage with the oil and the spices- black pepper corns, bay lives, allspice, no salt. Transfer to the roasting pan around the turkey and cook covered for another 2 hours. Check the temperature in the thickest part of the thigh-180 F and the running juices are clear, not pink. The time of cooking will vary, depending on the bird and the oven. The last 30-40 minutes cook uncovered at 400 -450 F to crisp the skin and brown the cabbage.
The rest you know – carve and serve with a side of stuffing on a bed of cabbage, young red wine pouring ….
Don’t feel guilty and roll into bed after.