Roast turkey

Preparation:

Preparation: Salt and pepper the inside of the turkey, then add a little rosemary, a few sage leaves and the raw ham cut into strips. Sew the opening. Wrap the breast with the bacon and secure it with two or three turns of white kitchen string. Put the oil, butter and rosemary in a saucepan, arrange the turkey and brown over low heat. Salt sparingly once or twice while cooking. Turn it from time to time basting it with its sauce. Just before it is cooked, remove the bacon slices and complete the browning. Sprinkle with a little grappa and flame. Calculate 35-40 minutes for each kilogram of weight as time, remember that turkey meat must be cooked well. Accompanying wines: Valtellina Superiore Valgella DOC, Chianti Colli Aretini DOCG, Aglianico Del Vulture "Vecchio" DOC.