In the Middle East, turkeys range very freely and are small and tough, more like game birds. So they are usually stewed rather than roasted. This makes the flesh very juicy, and helps it to absorb the flavours of the stuffing as well as the seasonings in the stock. A very large pan is required to hold the bird.
Wash the turkey thoroughly and rub it both inside and out with a little lemon juice.
Prepare the stuffing. In a saucepan heat