Christmas Turkey

Clean the turkey, singe it to remove any remaining feathers, then gut it, wash it, and dry it thoroughly. Finish preparing the turkey when the skin is clean and the carcass has no residual moisture: this will promote even browning during the long cooking process.

Take off the plastic wrap that wraps the veal kidney, remove the internal fat and mince it finely. Cut it into small, regular pieces, so that it can spread out on the bottom of the pan. skillet and gradually melt, helping to cook the turkey.

Fill the turkey's emptied crop with part of the pancetta minced. Spread it out without compressing too much, leaving room for the filling to remain soft during cooking. The goiter should be evenly filled, without any spillage.

Insert the turkey breast into the cavity pancetta remaining, half of the butter, the rosemary and plenty of salt. Salt Generously, because turkey meat is more delicate and less flavorful than other poultry; the cavity should contain the aromas evenly distributed.

Paper the bottom of a skillet large pot, called “padelòt”, with the minced kidney fat, then add the other half of the butter and the oil. Place the turkey in the skillet and tie it well, so that it will keep its shape during the long cooking and the seasoning can coat it evenly.

Cover the skillet and cook the turkey over low heat for at least six hours. Cook slowly until the meat is golden brown on all sides; proper results are indicated by even browning and thorough cooking without burning the fat on the bottom.

Once cooked, remove the lid and raise the heatLet the remaining moisture dry, checking that the skin becomes dry and crispy and that the color deepens without darkening excessively. Serve half the turkey hot and save the other half for the cold Epiphany dish, with mostarda of fruit and tender salad.