How to make
Slice the lemon and orange and cover the whole turkey with them. Let it sit like this all evening. In the morning, the citrus is removed and the turkey is spread with the melted butter, sprinkled with salt, black pepper and paprika.
If you wish, you can prepare the stuffing: Fry the onion. Washed rice (I use blanched long grain because it does not stick together even with longer heat treatment) and strained mushrooms are added to it. Add the spices, add 2 cups of water and let the mixture boil on a low heat until the rice is half cooked (about 15-20 minutes).
When the stuffing is ready the turkey is stuffed, then the opening is stitched or closed up with a safety pin. Add 1-2 cups of water.
Roast the turkey breast side up for about 2 hours at 340°F (170°C), by wrapping it with foil. After this time, the heat is increased to 390°F (200°C) for another 2 hours - 2 hours and 30 minutes.
Finally, the foil is removed and left for about half an hour or until the stuffed turkey acquires a crispy crust.
Note: While roasting the whole turkey, it's a good idea to occasionally baste the turkey with the juices in the baking pan.
Roasting time may vary depending on the oven you use.
