• 1 package (250g) unsalted butter, at room temperature
• 2 teaspoons cumin (spice)
• 2 tablespoons Mild mustard
• 1 teaspoon coarse sea salt
• 1 pinch freshly ground pepper
• 2-3 oranges
• 2 green apples
• 2 tangerines
• 2 lemons
• 2 cups orange juice
• ¼ cup cognac
For the Stuffing
• ¼ cup olive oil
• 3 tablespoons butter
• 1 cup finely chopped onion or spring onions
• 2 cups (300g) chicken livers
• 1 cup dry white wine
• 1 cup parboiled rice
• 1 cup boiled or frozen chestnuts
• ⅔ cup raisins
• ⅓ cup toasted pine nuts
• 1 teaspoon cinnamon
• 1 level teaspoon cumin (spice)
• ½ level teaspoon black pepper
• 1 teaspoon coarse sea salt
• ½ cup chopped parsley
• 2 cups hot water
METHOD
Prepare the Stuffing:
1. In a saucepan, add the olive oil and butter. When the butter melts, sauté the onion. Then, add the livers, and when they change color, add the rice. Stir and deglaze with the wine. When the alcohol evaporates, add the chestnuts, raisins, pine nuts, cinnamon, cumin, black pepper, and salt. Stir and add the parsley. Pour in the water, reduce the heat, cover the saucepan, and boil for 10-15 minutes or until the rice is tender and has absorbed all the water. Let it cool.
2. In a bowl, mix the butter, cumin, mustard, salt, and pepper. Score the skin over the turkey breast and spread plenty of butter. Pour the 2 cups of orange juice and the cognac over the turkey. Pat it very dry with kitchen paper. If it's not dry, the butter won't stick. Rub the turkey with the remaining butter. Stuff the turkey with the filling and sew the cavity closed with string or kitchen twine. Tie the legs together. Cut the oranges, apples, and tangerines in half and place them in the roasting pan.
3. Cover well with non-stick parchment paper and aluminum foil. Bake in a preheated oven at 180°C for 3 hours and 45 minutes. That is, 45 minutes for every kilo of turkey. In the last 45 minutes, uncover the roasting pan so the turkey browns.
