Spiced turkey

STUFFING: Heat a little butter in a saucepan and brown the almonds over medium heat. Remove from the pan and set aside. Heat remaining butter and oil and sauté the onion and garlic until soft. Add the apricots, chillies and cumin and cook for a minute more. Turn into a bowl and add the almonds and chickpeas. Season to taste and cool. TURKEY: Heat the spices in a small pan over medium heat for half a minute until you can smell the aroma. Add to the soft butter in a bowl, together with the zest, tomatoes and freshly ground black pepper. Mix well. With your fingers, carefully lift the skin of the turkey and spread the butter mixture evenly. Spoon the cold stuffing into the neck cavity, pull the skin over and fasten underneath with a skewer. Place the turkey breast side up on a rack in a roasting pan and cook in a preheated oven for about 3 hours. The turkey is cooked when the juices run clear when you prick the thickest part of the thigh. If the bird browns too quickly during cooking, cover loosely with aluminium foil. Set aside in a warm place to enable easy carving.