Boqalamun (بوقلمون) — Persian-Style Christmas Turkey with Apple-Macaroni Stuffing

• 5.5 kgWhole turkey (thawed, giblets removed) (5–6 kg turkey; reserve neck for stock if desired)
• 72 gFine sea salt (about 4 tsp; for dry-brining the turkey)
• 10 gBlack pepper (about 2 tsp, freshly ground)
• 120 gUnsalted butter (softened; for herb butter and basting)
• 45 mlOlive oil (3 tbsp; for searing and roasting)
• 10 gFresh rosemary (about 3 sprigs; finely chopped leaves for butter)
• 8 gFresh thyme (about 8–10 sprigs; leaves for butter, stems for the pan)
• 30 gGarlic (about 6 cloves; 4 minced, 2 halved)
• 250 gYellow onion (1 large; quartered for the roasting pan)
• 200 gCarrot (2 medium; cut into large chunks)
• 150 gCelery (3 stalks; cut into large chunks)
• 1000 mlLow-sodium chicken stock (for braising; add more if pan dries)
• 250 mlDry white wine (optional but traditional for holiday roasts; replace with stock if avoiding alcohol)
• 2 leafBay leaves (for the braise)
• 300 gUncooked elbow macaroni (or small tube pasta)
• 700 gApples (firm, sweet-tart) (about 4 medium; peeled, cored, cut into 1.5 cm cubes)
• 2 gGround cinnamon (about 1 tsp)
• 0.5 gGround nutmeg (about 1/4 tsp)
• 80 gGolden raisins (optional but classic for sweet-savory stuffing)
• 25 gFresh parsley (1 small bunch; finely chopped)
• 15 mlLemon juice (1 tbsp; brightens the stuffing)
• 30 gAll-purpose flour (about 1/4 cup; for gravy)

Instructions

1. 1

   Dry-brine the turkey: pat the turkey very dry with paper towels. Sprinkle 72 g salt and 10 g black pepper evenly over the skin and inside the cavity. Place on a rack over a tray, uncovered, and refrigerate 12–24 hours to season deeply and dry the skin for better browning.

2. 2

   Make herb butter: in a bowl, mash 120 g softened butter with minced garlic (about 4 cloves), chopped rosemary leaves, and thyme leaves until uniform. Keep at cool room temperature for 20 minutes so it spreads easily; if your kitchen is warm, refrigerate 10 minutes to firm slightly.

3. 3

   Cook the macaroni: bring a large pot of water to a rolling boil, add 10 g salt, then cook 300 g macaroni until just shy of al dente, 1–2 minutes less than package time. Drain well and spread on a tray for 10 minutes to steam-dry so the stuffing stays fluffy.

4. 4

   Caramelize apples for stuffing: heat 60 g butter with 15 ml olive oil in a wide skillet over medium-high heat. Add diced onion and cook 6 minutes until translucent. Add apple cubes and cook 10–12 minutes, stirring, until glossy and lightly browned. Stir in garlic, thyme, rosemary, cinnamon, and nutmeg for 30 seconds.

5. 5

   Finish stuffing: reduce heat to medium. Add drained macaroni, raisins (if using), parsley, lemon juice, and 180 ml stock. Toss for 2–3 minutes until the pasta is evenly coated and moist but not wet. Taste and adjust with a little extra salt or pepper if needed; cool 20 minutes before stuffing.

6. 6

   Prepare the turkey for braising: preheat oven to 160°C / 320°F. Loosen the breast skin gently with your fingers without tearing. Spread about two-thirds of the herb butter under the skin over the breast and thighs, then rub the remaining butter over the outside. Drizzle with 45 ml olive oil for even browning.

7. 7

   Stuff and truss safely: spoon the cooled apple-macaroni stuffing into the cavity loosely (do not pack tightly; it must heat through). Tuck wing tips under the bird and tie legs with kitchen twine. Insert a probe thermometer into the thickest part of the thigh without touching bone for accurate doneness.

8. 8

   Build the braising pan: in a large roasting pan, scatter onion quarters, carrot chunks, and celery. Add bay leaves, thyme stems, halved garlic cloves, 1000 ml stock, and 250 ml wine (or additional stock). Set the turkey breast-side up on the vegetables; the liquid should come 1–2 cm up the sides.

9. 9

   Slow-braise covered: cover the pan tightly with foil (or a lid). Roast at 160°C / 320°F for 2 hours 30 minutes. Every 45 minutes, carefully lift foil and baste the skin with pan juices, then reseal. If the liquid drops below 1 cm, add 120–240 ml stock to prevent scorching.

10. 10

    Brown and finish: remove the foil and increase oven to 190°C / 375°F. Roast uncovered 45–75 minutes, basting once, until the breast reaches 74°C / 165°F and the thigh reaches 77–80°C / 171–176°F. If the skin browns too fast, tent loosely with foil for the final 20 minutes.

11. 11

    Rest and handle stuffing: transfer turkey to a board and rest 30–40 minutes, loosely tented. For best food safety and texture, scoop stuffing into a buttered baking dish immediately and bake at 180°C / 350°F for 15 minutes to ensure it is piping hot throughout, then cover to keep warm.

12. 12

    Make gravy: skim excess fat from pan juices. Set roasting pan over medium heat on the stovetop; whisk in 30 g flour and cook 2 minutes. Gradually whisk in 500 ml stock, scraping browned bits, then simmer 6–8 minutes until glossy. Strain if desired, season with salt and pepper, and serve with carved turkey.