Boned turkey buffé with couscous stuffing

Ingredients

• 1/2 cup (80g) sultanas
• 1/2 cup (125ml) lemon juice
• 4 1/2 kilograms 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 cups (500ml) chicken stock, extra
• 3 cups (750ml) water, extra
• 1 teaspoon each fennel seeds and sweet paprika
• 1/2 teaspoon ground ginger
• 2 teaspoons salt
• 2 cloves garlic, quartered
• 2 tablespoons olive oil