Boned turkey buffé with couscous stuffing

Ingredients

• 1/2 cup (80g) sultanas
• 1/2 cup (125ml) lemon juice
• 4.5 kilogram butterflied turkey buffé
• 1 cup (250ml) chicken stock
• 1/4 cup (60ml) olive oil
• 1 cup (200g) couscous
• 1/4 cup (40g) toasted pepitas
• 1/4 cup (35g) roasted slivered almonds
• 1/4 cup (35g) roasted pecans, chopped
• 1/4 cup each coarsely chopped fresh flat-leaf parsley and coriander (cilantro)
• 2 eggs, beaten lightly
• 1 cup (250ml) water
• 1/2 cup (125ml) dry white wine
• 1/2 cup (50g) plain (all-purpose) flour
• 2 cup (500ml) chicken stock, extra
• 3 cup (750ml) water, extra
• 1 teaspoon each fennel seeds and sweet paprika
• 1/2 teaspoon ground ginger
• 2 teaspoon salt
• 2 clove garlic, quartered
• 2 tablespoon olive oil