Preparation :
Chop the onions. Put the turkey into a saucepan containing the water and salt. Noil and remove the bubbles on the boiling water with a skimmer. Cover and boil on moderate heat until the turkey is cooked. Remove saucepan from heat, and place the turkey into a roasting pan and put aside.
Sauce: Brown the choppen onions in a pan with the margarine. Add the stock, the tomato paste, and salt and boil for 5 minutes. Pour the sauce into a strainer and strain., pour the sauce over the turkey and put the pan into a medium oven. Roast the turkey well by turning it ovber and spreading the sauce evenly. Cut the roasted turkey into sections of legs, wings and breast, and put aside for cooling.
Garnish: Brown the rice and pine nuts with the margarine in a saucepan on a high temperature for 10 minutes. Stir constantly while browning. Add some black pepper, the stock, the raisins, the sugar and the salt to the rice. Cover and cook a on a high heat at first, lowering the temperatire afterwards, then cook until the rice absorbs the stock throughly. After cooking, let the rice simmer for 15 minutes. Put the rice in a serving dish, place the turkey on top and serve.