Roast Turkey

Since the first time that I made a roast turkey, I have used rice for staffing. It is unusual but every my friends has loved this recipe.

prep; 3 days for thawing a frozen turkey in a refrigerator
cook; 1 hr
roast; 31/2 - 4 hrs

20 lb turkey
2 Tsp butter
1 lemon
salt
1/2 cup rice
1/2 cup sweet rice
1 lb ground beef (lean)
1 chopped onion
1 cup nuts (pine seed, pecan, chest nuts, almond, anything you like), chopped
1/2 cup mushroom, chopped
2 Tsp dryed parsley
2 tsp salt
1/4 tsp pepper

1. Wash turkey with cold water and wipe well. Salt whole body. Don't forget inside. Stay in room temp.
2. Chop liver, heart, and gizzards. They are in a bag inside your turkey.
3. In a big flying pan, conbine ground beef, chopped onion, livers and mushroom and heat without extra oil until no more pink. Drain. Add 1 cup of water, salt and pepper and heat for 15 min. Add rice and 1 cup of water and heat until rice are cooked.
4. Add roasted nuts and parsley and let to be cool.
5. Pack the cooled staffing inside the turkey. Tie the legs.
6. Apply lemon juice on the surface of turkey and sliced butter between skin and meet of breast.
7. Cover with alminiun foil and roast for 3 hours. Uncover the foil, heat for 1 hour or the indicator pop out.

8. For gravy sauce, drain the greasy part and put the gravy in a small sauce pan.
9. Add some wine, salt and pepper and boil gently. Add cornstarch.