Moroccan Roasted Turkey Stuffed With Couscous - cooking recipe

Ingredients

Stuffing
1 cup instant couscous, uncooked
1 1/4 cups boiling water
1/4 teaspoon salt
1/2 cup golden raisins or 1/2 cup currants
1/4 cup blanched slivered almond
1/4 cup almond meal (2oz almonds, pulverized)
1/2 preserved lemon, rind only, rinsed & sliced
1/2 teaspoon cinnamon
1/4 cup unsalted butter
1/4 cup powdered sugar
Turkey
1 (6 -7 lb) whole turkey
1 pinch pulverized saffron
2 teaspoons ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/3 cup olive oil
1 large onion, grated
1/2 teaspoon salt
3/4 cup sweet unsalted butter
1 cup honey

Preparation

Mix the boiling water, salt & couscous in a large bowl. Then stir in the raisins and almonds, cover & let steam for ten minutes. Fluff with fork to separate the grains.
Stir in the almond meal, butter, cinnamon, sugar & lemon pieces. Taste for seasoning and adjust according to your tastes. Set aside to cool.
Mix the saffron and Ras el Hanout with olive oil and rub all over the turkey. Stuff the turkey at both ends with the couscous, packing it loosely.
Sew the openings closed with strong thread. Tie the turkeys feet together and place breast side down in a roasting pan. Add 3-4 Cups water, onion, and salt and 1/2 cup butter to the pan. Cover with foil and cook on 325 for an hour.
At the end of the first hour of braising, turn the turkey over, then add the honey to the juices in the pan. Continue cooking and basting the turkey until tender (approximately 2 more hours).
Transfer the turkey to a serving platter and remove the string. Pour the juice from the pan into a medium pot.
Simmer the juice over medium heat until the liquid in the pot has evaporated and the honey begins to caramelize.
Then stir in last of the butter into the honey mixture to make a rich, thick sauce. Pour over the turkey and serve immediately.