Turkey with Mushroom and Rice

Soak the mushroom and let it rehydrate in warm water for 15 minutes

Mix the white wine with the onion, garlic, salt, and rosemary in a blender until smooth

Pour the mixture over the turkey in a large bowl. Reserve

Preheat oven to 180°C (medium)

In a medium saucepan, heat the olive oil over medium heat

Add the remaining garlic and sauté until golden brown (about 3 minutes)

Add the rice and cook, stirring, for 1 minute

Add the mushroom to the rice and reserve the liquid in which it was rehydrated

Add turmeric powder and mix well

Add 1 cup of chicken broth and the reserved liquid from the mushroom, mixing well

Cook, stirring occasionally, until the liquid evaporates

Add the remaining chicken broth and salt, cooking until the rice is al dente

Add butter and Parmesan cheese, mixing well

Tenderize the turkey (reserve the seasoning) and stuff it with some of the rice, without overstuffing

Reserve the rest

Tie the turkey with twine, place it in a roasting pan, and season with the reserved seasoning

Place the pan in the preheated oven, basting occasionally, until the turkey is tender and golden brown (about 4 hours and 30 minutes)

Remove the twine

Heat the reserved rice and serve with the roasted turkey

576 calories per serving