Finely chopped onion and 2 cloves crushed garlic fry for 5-6 minutes in olive oil and a little butter. Add couscous, put up, pour hot water so that it covers, and allow to stand for 10 minutes, sandwiching tightly with a lid. During this time the skin of the turkey slightly separated (without being removed completely) and the meat underneath is coated with the remaining softened butter, mixed with 1 crushed clove of garlic. On turkey rank thin slices of lemon and chopped thyme. Cous put up is loosened with a fork in grains, mixed with red pepper, grated lemon rind, finely chopped herbs and beaten egg and seasoned with salt and pepper to taste. The turkey is filled with this mixture and close with a toothpick or sutured. Weigh and calculate the cooking time: 18 minutes every 450, the The turkey is placed in a tray and bake right time in a moderate oven, occasionally watered with the releasing juice. When it's ready, subtract, free of toothpicks or strings, cover with aluminum foil and let stand for 10-15 minutes before to allocate portions. Serve garnished with stuffing.