THE UPSIDE DOWN RECIPES

Steps:

• Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
• Rinse rice until water is clear and then leave to drain in colander.
• Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
• Add chicken and brown.
• Add 8 cups water and mix.
• Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
• Cook for one hour.
• While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
• Fry until golden (well-cooked) but not burnt.
• Put aside.
• When chicken is ready, sieve stock into bowl and remove the chicken pieces.
• Coat with pinches of salt and mixed spices.
• Brown under grill.
• Get a medium sized pot.
• (I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt – so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
• Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
• Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
• Add chickpeas in the same way.
• Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
• Add rice and spread evenly.
• Carefully and slowly pour the chicken stock on top to cover rice.
• Cook on stove-top until rice is cooked.
• Quickly flip the saucepan upside down onto a large serving tray (preferably round).
• Rub and cool down top of pot with a wet cloth.
• Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).
• Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
• Eat with small bowls of yoghurt.

Steps:

• Defrost the turkey if you are going to use it frozen. Even though it may seem untrue, 14 pounds of meat take up to 3 days to defrost. 
• It’s time to prep the turkey before sending it to the oven. Take out the neck and giblets from the bird’s cavity. Before doing anything else, wash the turkey well. Pat it dry. Place a roasting rack on a large roasting pan. Prepare the roasting rack and place the turkey on top. Brush olive oil all over the turkey. Now, rub three to four tablespoons of Kosher salt on the inside and outside. Fill the cavity with the quartered apple, onion, thyme, carrot, and rosemary. Place the turkey upside down. Tie the legs together. At this point, let it sit at room temperature for two hours. 
• Preheat the oven. Roast the turkey for about half an hour at 400 degrees F. Set the temperature at 325 degrees F and continue to roast for two more hours. 
• Now that it has been two hours, check the temperature of the turkey. One hundred sixty-five degrees F is the recommended internal temperature, which comes from the USDA. You’re done cooking your turkey if it says so! Make sure you check both the thighs and the breasts.
• You can now remove the turkey from the oven. Allow it to sit undisturbed for about 20 minutes. Slice the turkey and serve. Garnish with some fresh herbs for extra points.