1 turkey of 3500 g, 100 g melted butter, 2 tablespoons olive oil extra-virgin, 200 G homemade bread stale, 2 apples, 120 g pitted prunes, 60 g walnuts, 1 / 2 Lemon ( juice), 1 tablespoon Green Pepper Dry, Sage, Rosemary, Thyme, Salt, Pepper, to bind the sauce: 1 tablespoon butter, 1 teaspoon flour
Wash the plums, place them in a bowl and cover with hot water, leaving them for a few hours until they have softened and inflated. Peel the apples, cut into small cubes and sprinkle with lemon juice to keep her blackened.
Cut into small cubes also the breadcrumbs, put it in a bowl, pour the melted butter and mix well.
Add the diced apples, plums and chopped, chopped walnuts, hearty sprinkling of pepper, a teaspoon full of salt and mix thoroughly to distribute the ingredients well.
Flames the turkey and clean it inside.
Wipe the skin from possible long penne and wash under running water then dry it, even internally, dry with paper towels.
Seasoned the inside of the turkey with salt and pepper and fill it with stuffing. Sew the two openings of the bird with a large needle and white thread then defendant tied her thighs and wings so that they remain close to the body.
Prepare a fine mince with green pepper, the leaves of a sprig of rosemary, five or six sage leaves and a teaspoon of thyme.
Brush the turkey completely with oil and let him join the chopped prepared by coating the entire skin. Arrange in a baking dish large as possible with a griglietta indoors and place in oven previously heated to 180 degrees.
After the first half hour, cover the breast with aluminum foil which must be removed during the last hour of cooking.
The turkey should be kept in the oven for about three hours and a half, during which time you wet it frequently with the sauce that forms in the pan, and if the pan itself is not equipped with barbecue, you have to shoot it at least a couple of times without forgetting about Half cooking, sprinkle generously with salt.
Once cooked, keep the turkey in the oven warm until time to bring to the table.
Recover all the gravy, put it in a casseruolina and sgrassatelo completely.
And heat it over a low heat, beating with a whip, stir the mixture of butter and flour.
If you like, you can perfume the sauce with a dash of good brandy and a splash of Worcestershire sauce. Before serving, open the turkey in the back, recovered all the stuffing with a spoon and place it in a Vegetable.
Pour the sauce into a warmed gravy boat and accommodate a whole turkey in the dish, slicing the table in the presence of the diners.
