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Best Greek Stuffed Turkey recipe

12 servings

Ingredients:

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

Instructions:

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.