In a large stockpot, combine 2 liters of water with the salt, whole black peppercorns, bay leaves, and cinnamon sticks. Bring to a simmer over medium heat, stirring until the salt dissolves completely. Remove from the heat and allow the concentrated brine to cool to room temperature.

Pour the cooled brine concentrate over the turkey, then add the remaining 4 liters of cold water. Make sure the turkey is completely submerged.

Cover the container securely and refrigerate for 20 hours, keeping the turkey at or below 4°C / 40°F.

Remove the turkey from the brine and discard the liquid. Pat the turkey thoroughly dry inside and out with paper towels. For crispier, beautifully browned skin, make sure the surface is as dry as possible.

Place the turkey on a tray and refrigerate it uncovered for a few hours, if time allows, to help dry the skin further. Keep it refrigerated until you are ready to roast it.

Preheat the oven to 225°C / 450°F.

Rub the inside cavity and the outside of the turkey evenly with the seven-spice, then rub the ¼ cup of canola oil over the skin.

Place 2 bay leaves inside the turkey cavity and tie the legs together with kitchen twine.

Place the turkey breast-side up in a large roasting pan. Pour the 3 cups of water into the pan and add the cardamom pods and the remaining 3 bay leaves.

Place the turkey in the oven and roast until the liquid in the pan begins to simmer.

Loosely cover the roasting pan with heavy-duty aluminum foil, making sure the foil does not touch the turkey's skin.

Reduce the oven temperature to 180°C / 350°F and continue roasting for approximately 4 hours, checking the turkey periodically. Rotate the pan if necessary and add a little hot water if the pan starts to dry out.

Mix the tomato paste with the 3 tablespoons of canola oil until smooth. Carefully remove the foil and brush the mixture evenly over the turkey. Return the turkey to the oven, uncovered, for another 10–15 minutes, or until the skin is nicely browned.

Cooking note: Cooking times vary depending on the turkey and the oven. Use a meat thermometer to check that the thickest part of the breast and the innermost part of the thigh reach 74°C / 165°F. Check without touching the bone.

Soak the medium-grain rice in warm water for 15 minutes. Rinse thoroughly and drain well.

In a heavy-based saucepan, heat the ghee or canola oil over medium-low heat. Add the blanched almonds and stir until lightly golden. Remove with a slotted spoon and set aside.

Add the ground beef or lamb to the same saucepan. Cook, stirring frequently, until nicely browned and fully cooked.

Add the drained rice, salt, ground cinnamon, seven-spice, and raisins, if using. Stir well to combine and coat the rice evenly with the spices and cooking fat.

Pour in the 3 cups of water and bring to a boil. Reduce the heat to very low, cover the saucepan tightly, and simmer for about 25 minutes, or until the liquid is absorbed and the rice is tender.

Transfer the roasted turkey to a large serving platter. Spoon some of the warm rice filling into the turkey cavity, then arrange the remaining rice around the turkey.

Sprinkle the toasted almonds over the rice.

Prepare the pan gravy: Measure 1 cup of turkey broth from the roasting pan and pour it into a small saucepan. Whisk in 1 tablespoon of flour until smooth. Cook over medium heat, stirring constantly, until the gravy thickens. Taste and season with salt and a pinch of white pepper, if needed. Serve warm on the side.