Unfreeze and wash the turkey, then dry it with paper towel.
Inject a cup of white wine all around the turkey using a syringe.
Melt the butter with garlic and parsley, spread the butter over the turkey using a brush, then add fresh black pepper and salt.
Put the turkey in the oven, preheated to 360°F, for 2 hours. While the turkey is in the oven, prepare the stuffing.
Toast the nuts in a large pan for 2-3 minutes until fragrant, add 2 cups of water, and a teaspoon of cinnamon and cumin.
Cook over medium heat for 10 minutes or until the liquid evaporates, pour into a bowl with blackberries and raspberries, then set the stuffing aside.
Mix the raspberries and sugar in a pot over medium heat and allow to boil, stirring from time to time for 10 minutes.
Add the soy sauce and wine to the raspberry sauce, allow to reduce for 10 more minutes, until the desired texture is achieved.
By then, the turkey will have released all its natural juices; using a spoon, we will take the juice from the turkey in the tray to mix with the sauce, and let it simmer for 5 more minutes. Allow the sauce to cool for around 5 minutes and blend in food processor, or strain and set aside.
After 2 hours, remove the turkey from the oven and add the stuffing, mixed with 2 tablespoons of sauce; then use twine to tie the turkey’s tail and legs.
Put back in the oven for 45 minutes to 360°F, or until it reaches 160°F inside (use a thermometer).
Take out of the oven using gloves and place over a bed of lettuce; you may decorate with rosemary and thyme branches, blackberries, raspberries and strawberries.
Serve ideally with mashed sweet potatoes or pumpkin, Dutchess potatoes or soufflé.
Enjoy! And Merry Christmas!
