How to make
Clean the turkey, set aside the giblets. Rub the turkey with a little salt, olive oil and pressed garlic on the outside and inside. Inside, pour in 1/2 of the white wine and let it flavor for 1 hour, occasionally turning it. In a large pan, heat some oil and sauté the chopped leeks, mushrooms and the turkey giblets. When everything softens, add the spices.
Then add the pre-rinsed rice and stir until everything is evenly distributed. Pour in the remaining wine, stir, and as soon as it evaporates, add a cup warm water. Stir until the rice absorbs all the liquid. Then top up with 2 cups of water and wait once again until it is absorbed as well. Remove the filling from the heat and add the chopped dried fruits to it. Allow the filling to cool.
Then fill the turkey with stuffing and sew it closed. Place it in a greased tray on top of pieces of onion, so as not to stick. Brush the entire turkey thoroughly with a mixture of 1-2 tsp paprika and olive oil. Add 2 cups warm water to the tray.
Cover the tray with aluminum foil and put it to bake in a low oven. Baking takes about 5 hours. Remove the ready turkey, remove the foil and using a spoon, pour the sauce from the tray over it. Put it back in the oven until it catches an appetizing tan.
