Directions

Prepare stuffing:

1. Cook 1 ½ cups of the rice according to package instructions. Cook the other half according to package instructions but also add in the saffron and garlic cloves while cooking.
2. Cook the wheat berries according to package instructions.
3. Once cooked, combine all the rice and the wheat berries.
4. Add the carrots and raisins.

Prepare turkey:

1. Make sure the turkey is thawed and the giblets have been removed.
2. Preheat your oven to 350ºF (177ºC).
3. Pat the bird dry with paper towels.
4. Rub the turkey with olive oil, inside and out.
5. Combine the spices to make a rub. Sprinkle generously onto the turkey bird, inside and out.
6. Make the stuffing.
7. Loosely stuff the cavity.
8. Place the bird turkey into your roasting pan. Add the turkey broth.
9. Roast the turkey for 3 ½ - 4 ½ hours or until the juices run clear and an instant thermometer reads 180°F (82°C) in the thickest part of the thigh.
10. Remove the turkey from the oven and let it rest for 30 minutes before carving.

NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.