For this recipe we will need 4 bags of Jasmine rice from TM Mistral. Drop the bags into boiling water and cook until tender. By the way, I will say that of all the types of rice that I've had time to test this I liked the most, he's my favorite!!!

The Turkey I had from my breast, homemade Turkey. It was very large, weighing 15 kg, live ostrich!!! So, to cut the Turkey in pieces, not much to make it too small. Place meat in a saucepan, season with salt and pepper, add curry, 100 ml of sour cream, finely chopped garlic, thyme, rosemary and mix well. Ideal to marinate meat overnight, but if time does not allow, you can start making immediately.

Pumpkin peel and seeds. Cut into small pieces. Add 1 tbsp olive oil, the remaining 50 ml. of sour cream, season with salt and pepper, mix well.

On a baking tray to put the Turkey and the pumpkin.

Bake in a preheated 200 degree oven for 20-25 minutes.

The Turkey with pumpkin served with a side dish of rice, sprinkled with thyme leaves. Bon appetit!!!