Turkey with orange and pistachio filling

Raisin raisins for about 15 minutes in liqueur. Peel and chop onions. Peel the apple, remove the cores and cut the apple into cubes. Pistachio nuts peel and coarse chop. Half of rosemary withhold for garnish. Remove the needles from the rest of rosemary twigs and finely chop. Heat 1 tablespoon of butter in frying pan. Bacon strips and onions for approx. 3 minutes. Add apple cubes and fry approx. 1 minute. Take the pan of fire and mix in pistachios, chopped rosemary and raisins with soft liquid. Season the dressing with salt and pepper. Rub the oranges well. Squeeze 1 orange, cut other orange into wafer-thin slices. Remove the turkey's neck with fingers. Fill space between skin and meat with slices of orange. Clean inside of turkey with kitchen paper. Fill filling in abdominal cavity, fold up sheet around hole and stick with cocktail sticks. Legs and turkey legs and wings with kitchen twine. Keep turkey covered in a refrigerator until use.

Allow turkey to reach room temperature in about 30 minutes. Preheat the oven to 180 ° C. Grease frying pan with butter and put in turkey. Melt the rest of the butter in buttercream, mix orange juice. Spread turkey generously with orange butter and sprinkle with salt and pepper. Cover the loaf loosely with aluminum foil. Turkey in about 2 hours in the middle of oven cooked and golden brown frying. In the meantime regularly baste with shortening and orange butter. Remove foil halfway through baking time so that turkey can turn brown. To check doneness by pricking with satépen in thickest part (thigh): the meat juice must be clear. Remove turkey from oven and place on hot serving dish. Pack with aluminum foil and let meat rest for approx. 15 minutes. Remove turkey foil, garnish with garnished rosemary. Turkey at the table. Carefully cut carcass with shears, so that filling can easily be removed. Tasty with orange-rosemary gravy and roasted potatoes.