- 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
- 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.