Ingredients for 6 servings
1 turkey, about 3 kg (6.6 lb)
500 ml (2 cups) dark meat broth
2 dried onions cut into thick slices
2 carrots cut into thick slices
2 sprigs of celery, cut into thick pieces
1/2 bunch of tarragon
80 g (2.8 oz) butter
For the filling
500 g (17.6 oz) bird livers, cut into small pieces
60 g (2.1 oz) bacon
1 dried onion
1 garlic clove
100 ml white wine
200 g (7.1 oz) carolina rice
1 tsp. dried thyme
1 tsp. dried coriander
For the glaze
300 g (10.6 oz) Evlogia Peach spread with Lime aroma
1 1/2 lemon juice
1 lemon zest
Fry the bacon in a cooking pot with some olive oil, until it changes color. Then, put the livers in the pot and allow them to fry well. Add the onion and the garlic. Wait for 2 minutes and simmer with the wine. Stir until the wine is almost completely evaporated and add the rice. Add a small amount of water and allow it to boil for 2-3 minutes. Rub over the outside of the turkey with the salt and pepper. Stuff 2/3 of the inside cavity of the turkey and close it carefully. Arrange the vegetables on the bottom of a baking tray, then place the turkey in the center. Pour the broth into the baking tray and cover it well with the lid. Cook in a preheated oven at a moderately low temperature (170o C, 338 Fo, Gas Mark 3) for about 2 to 2 1/2 hours.
If necessary, add liquids periodically. Once the turkey is cooked, remove the lid and stir the jam mixture.
Set the oven on the grill, for the top rack, at a low temperature (150o C, 300 Fo, Gas Mark 2) and spread some of the mixture on the turkey.
Continue cooking for 10 minutes on the grill and repeat the spread with the mixture.
Repeat this process for three more times while it is cooking.
Cook the turkey until the skin is a light golden color.
Put the liquids from the roasting pan in a frying pan and simmer until the liquid level reaches the halfway point.
Add the chopped fresh tarragon and serve with the turkey.