|Rice stuffing for poultry||4 Cup (64 tbs)|
|Water||8 Cup (128 tbs)|
|Yoghurt/1 cup ghee||2 Cup (32 tbs)|
Remove the neck bone and stuff the turkey, including the neck skin, with the rice stuffing.
Sew up the opening with coarse white thread.
Place the turkey in a large pot with enough water to barely cover.
Add the salt, bring to the boil and skim.
Cover and simmer gently until tender.
When cooked, remove the turkey from the pot and place in a roasting tray.
Coat with yoghurt or ghee and brown in a hot oven.
Remove cotton thread.
Slice the turkey and serve on a platter together with stuffing.