Ingredients for baked stuffed turkey

• 1 large turkey
• 1 glass of milk
• Half a lemon
• 1 tablespoon chili paste
• Half cup olive oil
• 3 cloves garlic, crushed
• Salt
• Black pepper

  For pilaf

• 2 onions
• 2,5 cups rice baldoe
• 300 g turkey liver
• 25g pine nuts
• ½ bunch finely chopped parsley
• ¼ bunch finely chopped dill
• 3 tablespoons butter
• 2 tablespoons sunflower oil
• Enough water
• Half a lemon
• Allspice
• Black pepper

  Method for baked stuffed turkey Baked stuffed turkey: Stir milk, olive oil, tomato paste, crushed garlic, salt and pepper in a deep bowl. First, thoroughly rub the turkey with lemon. Cover all over the turkey with the sauce and wrap with a stretch film. Marine it in the refrigerator for 3-4 hours. Wash the Baldoe rice, add hot water and leave it for 20 minutes. Add 2 tablespoons butter and sunflower oil in a pan, add the chopped onion and fry it. Add the livers cut very small and the pine nuts. Drain water of the rice, add the rice and fry for 2 minutes. Add 2 cups water and mix. Add salt, black pepper and allspice. Cook the rice until it boils down its water. (To undercook the rice is important). Take the pan off the stove, sprinkle with parsley and dill. Fill the turkey with this rice. Place the turkey on a wide and deep baking tray. Tie its feet with a fireproof rope. Rub 1 tablespoon of butter on the turkey. Add water up to half level of the tray. Cover top of it first with baking paper than with aluminum foil. Pre-heat the oven at 200 degrees and cook at least for 3 hours. Occasionally check it and pour the juice in the tray over the turkey during cooking. Take out the baking paper and aluminum foil when it is about to cook and wait until it fries and serve it. Baked stuffed turkey is now ready, bon appetit.