Roast Turkey

Remove the giblets from the turkey, then remove the wings, neck, and corns, saving them for the boil. Rinse thoroughly under running water and let drain for about two hours, until it no longer releases excess water.

Sprinkle the turkey with fine salt, distributing it both inside and out. Transfer it to the refrigerator and let it rest for 24 hours: this time allows the seasoning to distribute throughout the meat.

Place on the bottom of a baking dish the chopped white onion, some sprig of rosemary and some of the sage leaves. Create a uniform aromatic layer, enough to perfume the bottom without completely covering the surface of the baking pan.

Place the turkey in the baking dish, leaving it whole or dividing it in half or quarters depending on the size of the oven. Distribute the butter in flakes over the meat, the lardo cut into very thin slices, the remaining sage and a drizzle of olive oil of seeds.

Bake in preheated oven at 160°C (32°F) and cook for two hours. Maintain a constant temperature: the skin should gradually brown, while the bottom should remain moist and fragrant, without drying out completely.

When the skin begins to brown, pour cold water over the turkey, using a total of half a liter. Repeat this process at least two or three times during cooking, so the bottom stays fluid and the surface doesn't dry out.

Remove the turkey from the oven after two hours, when the skin appears well coloured and the pan juices is still moist. Serve it hot, accompanied with cabbage shallow pan or with brovada, as indicated for preparation.