1.Defrost turkey according to directions on packaging.
2.Add chorizo to a heated large frypan, sauté until lightly browned, then add tomatoes and rice and continue stirring over heat for a further 1-2 minutes.
3.Add 2 cups water and bring to the boil. Reduce heat to low and cover pan. Simmer covered for 15 minutes or until liquid has been absorbed and rice is just tender.
4.Remove from heat, stir in parsley, cover, then cool slightly. Stuff the cavity of the turkey with rice mixture. Use skewers to seal cavity if required and tie turkey legs together with string.
5.Rub turkey all over with olive oil and place on a rack over a large baking dish. Cover wings, drumsticks and breast with pieces of greased cooking foil to prevent them from browning too quickly.
6.Bake in a 180C preheated oven for approximately 3 hours (allow 45-50 minutes per kg), basting turkey with pan juices every half hour to keep it moist. Remove foil pieces about halfway through cooking time.
7.Transfer cooked turkey to a carving platter, cover with foil and stand 10 minutes before carving. Serve with Spanish rice seasoning.