Remove the giblets, chop the liver, and discard remaining innards.
Sauté the chopped liver, onion, and parsley in oil until soft.
Combine the sautéed mixture with apple, raisins, lemon, almonds, grains, ginger, seasoning, and optional egg.
Stuff the bird at the neck end or body cavity.
Secure the cavity with skewers and place the bird in a roasting pan.
Melt the honey with the butter and spoon it over the turkey skin.
Chill the bird for 24 hours to marinate in the honey mixture.
Roast at 170°C for 45 minutes per kg, basting frequently.
Rest the cooked bird for 15 minutes before serving.