Roast turkey with fruit stuffing

Wash the plums, place them in a bowl and cover with hot water, soaking for a few hours until they are softened and inflated.

Peel the apples, cut them into small cubes and sprinkle with lemon juice to make them black.

Cut into cubes small even the bread crumbs, place it in a bowl, then drizzle with the melted butter and mix well.

Add the diced apples, plums cut into small pieces, chopped walnuts, a hearty ground pepper, a teaspoon full of salt and stir gently to distribute the ingredients.

Fiammeggiate Turkey and empty.

Wipe your skin from any pennette and long wash under running water and then dry it, even internally, tamponandolo with kitchen paper.

Season the inside of the Turkey with salt and pepper and fill it with the prepared stuffing.

Sew the two openings of the bird with a big needle and sturdy white thread then tied the legs and wings so that they remain attached to the body.

Prepared chopped very fine with the green pepper, the leaflets of a sprig of Rosemary, five or six Sage leaves and 1 teaspoon thyme.

Brush Turkey completely with oil and let them join the chopped prepared by coating the entire skin.

Place it in a baking dish large possibly equipped with an internal warming rack and place it in an oven heated to 180 degrees previously.

After the first half hour, cover the breast with aluminum foil that you shall put during the last hour of cooking.

The Turkey should remain in the oven for about three and a half hours: during this time you will need to wet it often with the sauce in the Pan and will, if the Pan itself is not equipped with a grill, you will need to turn it around at least a couple of times without forgetting, about halfway through the cooking, sprinkle liberally with salt.

Once cooked, keep the Turkey in the oven until warm to wear it on the table.

Retrieve all the cooking, put it in a small saucepan, and grease free.

Cook Sweet and focus, banging with a whip, cream.

the mixture of butter and flour.

If you like, you can season the sauce with a dash of excellent cognac and with a sketch of Worcestershire sauce.

When serving, you open the Turkey in the back, recovered all the stuffing with a spoon and put it in a legumiera.

Pour the sauce into a warmed gravy boat and accomodate the whole Turkey in the serving dish, affettandolo on the table in front of the Diners.