Preparation
The cleaned turkey is emptied and washed cleanly. The peel of an orange and an onion are chopped into very small pieces and salt and black pepper are added and mixed, then spread all over the turkey and left in the refrigerator for a day. The next day, heat some oil in a large pot, spread yogurt and tomato paste on the washed and dried turkey and fry.

On the other side, chop the onion into dice and chop the turkey livers. Heat some oil in a pot and brown the chopped onion and liver in the pot. Add a glass of rice, mix a little more, add a glass of water, add the raisins, roasted peanuts, salt and spices and cook on low heat. After the half-cooked rice is stuffed into the turkey, its abdomen is sewn with a needle and thread. On the other hand, all the remaining fat is put in a large pot and fried in two spoons of tomato paste and placed inside the turkey, salt and spices are added, and enough hot water is added to cover it and cooked thoroughly.