Pork Loin and Apricot Stuffed Turkey with Pecans

Preheat the oven to 350°F (medium-high)

Using a thick needle, sew the incisions on the thighs and wings with twine. Reserve

Prepare the filling: mix all ingredients together and fill the turkey

Tie it with twine to maintain its shape and transfer it to a roasting pan

Cover with aluminum foil and bake in the preheated oven until the meat is tender (around 4 hours)

Remove the foil and let it cool down

Preheat the oven to 500°F (very hot)

Remove the twine from the turkey

Using a pastry bag, cut out some strips from one of the puff pastries and reserve them for decoration

Place the turkey in the center of that dough and cover it with the other two

Fold the edges down

Brush the dough with eggs and secure some reserved strips, forming a trellis

Roll four spirals to form roses and stick them over the dough

Secure some more strips for the branches

Brush again with eggs and bake in the preheated oven until the dough is golden (around 40 minutes)

Transfer to a serving dish, garnish with green onions, and serve

(762 calories per serving)