Turkey with rice filling and fresh herbs

First prepare the filling: Fry the bacon and onion in the butter until the bacon is done and the onion is soft. Add the turmeric and rice and mix. Remove from the heat and stir in the herbs and seasonings. Cool well. Remove the giblets from the stomach cavity of the turkey and set aside. Season the turkey inside as well as on the outside. First stuff the neck cavity, then the stomach cavity. Roll a piece of aluminium foil in a ball and insert it into the stomach section to keep the filling in. Truss the turkey firmly with string. Brown in a little heated butter or oil.
Preheat the oven to 160 ºC, place the turkey in an oven pan and add the chicken stock and wine. Cover with aluminium foil and bake for 3 1/2 – 4 hours. Test after 3 hours – if the meat juices run clear and are no longer pink when a thin testing skewer is inserted into a thick part of the bird, it is ready. Remove the covering, melt the remaining ingredients and use to baste the turkey. Increase the temperature to 180 ºC and bake for another 10 minutes or until golden brown, basting occasionally with the mixture.
Meanwhile, prepare a gravy using the giblets. Simmer the giblets for 1 1/2 hours in 1 1/2 litres water to which 2 small whole peeled onions, 1 whole scraped carrot, 8 peppercorns, 6 sprigs parsley, 1 bay leaf and 2 ml salt have been added. Strain through a sieve and add to the pan juices. Thicken with a cornflour and water paste. Serve the gravy with the turkey.
Serve the turkey with the remaining rice filling, sautéed vegetables and roast potatoes.
Serves 8-10.