Turkey in Walnut Sauce Satsivi

Place the turkey in a large pot and cover it with water so that it completely covers the bird. Bring to a boil, skim off the foam and cook for about an hour. Do not overcook.

Strain the broth and let it cool separately from the poultry. Trim excess fat from the turkey — it will be useful for sautéing the onions.

Preheat the oven to 180 degrees. Place the turkey in the oven, and put a container of water at the bottom — this will help keep the meat juicy. Bake for about an hour until the turkey is golden brown.

Melt the turkey fat in a skillet and fry the minced onion in it until slightly golden.

Grind walnuts with saffron, black pepper, coriander, cloves and salt into a powder.

Blend the cilantro with a small amount of water — there should be just enough to help the blender do the job. Strain the green mixture through a sieve or cheesecloth. Use only the juice.

Add cilantro juice to the nut mixture and stir well. Crush garlic with salt in a mortar, add it to the nuts. Pour in a ladle of broth and stir.

Cut the turkey into equal parts.

Bring one and a half to two liters of broth to a boil. Gradually add the nut mixture to it, stirring with a wooden spoon. Then add the onion, also stirring. Finally, add the turkey.

Bring to a boil, add vinegar and simmer for another 5 minutes over low heat. Taste for salt and add more if needed. Remove from heat and let cool.

Put the dish in the refrigerator and serve the next day, when the meat is completely soaked in sauce.