الديك الرومي

Prepare the brine solution by adding dried rosemary, orange slices, lemon slices, bay leaves, whole black pepper, whole coriander seeds, carrot slices, half a cup of brown sugar, half a cup of white sugar, and 1 tablespoon of salt into a bowl

Place the turkey in a large bowl and pour the cold brine solution over it.

Add more orange and lemon slices on top of the turkey.

Cover the bowl tightly and refrigerate for 24 hours.

After 24 hours, remove the turkey, strain it, and dry it thoroughly.

Prepare the dressing mixture by mixing one tablespoon of smoked paprika, one tablespoon of salt, one quarter cup of mustard, lemon juice, crushed garlic to taste, black pepper, three tablespoons of Worcestershire sauce, three tablespoons of teriyaki sauce and olive oil in a bowl.

Rub the turkey with the marinade both inside and out

Place pieces of butter inside the turkey.

Stuff the turkey with stuffed grape leaves.

Place lemon slices on top of the turkey.

Wrap the turkey in parchment paper and foil.

Place the turkey in a preheated oven at high heat, then reduce the temperature to 160°C and cook for 4-5 hours, depending on the size of the turkey.