Stuffed Turmeric Turkey - cooking recipe

Ingredients

1 small organic turkey, skin removed
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon ground turmeric
1 tablespoon raw honey
Basting mixture
1 cup vegetable stock
1 teaspoon ground turmeric
1 teaspoon raw honey
Stuffing
1 cup chickpeas, soaked overnight
200 g ground chicken
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon ground turmeric
1 tablespoon fresh parsley, chopped finely
1 tablespoon fresh rosemary, chopped finely

Preparation

Wash turkey and pat dry.
Rub sea salt, black pepper, turmeric and honey over the turkey. Let marinade stand for at least 3-4 hours.
Bring a pot of water to a boil. Cook chickpeas until soft. Drain out excess water.
Combine chickpeas, sea salt, black pepper and turmeric in a food processor or blender. Blend the mixture well.
Transfer to a bowl. Fold in the ground chicken. Mix well.
Preheat the oven to 200 C. Grease a baking dish lightly with unrefined oil.
Spoon chickpea mixture into the cavity of the turkey. Seal the cavity with toothpicks or thin bamboo sticks.
Place turkey on the greased dish. Bake for 45 minutes to an hour, or until turkey is brown.
In a bowl, combine vegetable stock, turmeric and honey to make a basting mixture. Mix well.
For every 15 minutes, spoon 2-3 tablespoons of mixture to baste the turkey.