Food is culture

Ingredients
1 cleaned turkey of approx. 6 kg
1 lemon
Salt, pepper and melted butter
Stuffing:
90 gr butter
2 finely chopped onions
170 gr lean lamb, finely chopped turkey heart and liver
1 chopped lamb liver
450 gr boiled chestnuts
2 peeled and finely chopped apples
½ l turkey broth
120 gr rice
230 gr bread crumbs
pine kernels

Equipment
1 x 40 mm deep oven tray
frying pan
chopping board
knife

Preparation
Rinse the turkey inside and out and leave to soak in cold water for 30 minutes.
In the meantime prepare the stuffing: in a frying pan sauté the onion in butter, add separately the lean lamb, turkey heart and liver, chestnuts and pine kernels.  Halfway through cooking, add the broth and rice.  When cooked add the lamb liver, bread crumbs and apples and mix well.
Stuff the turkey and close, rub with lemon, salt, pepper and melted butter and programme delta T cooking with a combined cycle to reach a core temperature of 70°C.
Set a second cooking stage for 10 minutes at 180°C in convection mode with the cooking chamber flue open.