If you have no time to buy a turkey, you can replace it with chicken or other large poultry. The cooking principle can be used the same.
8 lb turkey
Brown sugar to taste
2 garlic bulbs
4 sprigs of rosemary
Butter to taste
2 cups mixture of long grain and wild rice
1/2 cup dried cranberries
1 large onion
Olive oil to taste
Salt,pepper to taste
1/2 cup light raisins
1.Place turkey in a large saucepan and pour in cold water to cover the turkey. Add 1 1/2 tablespoon of salt and sugar per a liter of water. Add 1 1/2 bulbs of coarsely chopped garlic and 3 sprigs of rosemary. Put turkey aside for 24 hours.
2.For the filling, peel tangerines and remove films. Peel onion and garlic. Chop very finely along with rosemary leaves and fry in butter over low heat, for 10 minutes. Combine with tangerines, cranberries, raisins and rice. Add salt and pepper.
3.Preheat oven to 270° F(130° C). Dry turkey, stuff with the filling. Sew up the breast.
4.Tie legs. Place turkey breast side down. Brush with olive oil and bake in the oven for 2 hours. Brush with juices from the baking dish from time to time.
5.Turn over, cover with the remaining filling. Return to the oven and bake for another 50 minutes. Brush with olive oil.
6.Before cutting, let turkey “rest” for 20 minutes. Then cut off the strings. Remove the filling and slice turkey.