Drain the apricots, reserving the juice.
Peel and chop the shallot and crumble the thyme. Mix with the stuffing, rice and flaxseed. Season and add 8 apricot halves cut into small cubes. Stuff the turkey with them.
Preheat the oven to 210°C. Place the seasoned turkey in a large baking dish. Brush it with butter and rub it with ras el hanout. Pour the apricot syrup into the bottom of the dish and place in the oven with the oven set to 180°C. After 30 minutes, turn the turkey a quarter turn, baste it and cook for 30 minutes. Then turn it over to the other side, baste it and cook for 30 minutes. Turn the turkey onto its belly and cook for 30 minutes, basting.
Return it to its original position, baste it and finish cooking if necessary for 30 minutes.