Roasted Turkey With Fruit Stuffing

Preparation:

Preparation: Wash the plums, put them in a cup and cover them with hot water, leaving them for a few hours until they are softened and swollen. Peel the apples, cut them into small cubes and sprinkle them with lemon juice to keep them from blackening. Also cut the breadcrumbs into small cubes, put them in a bowl, sprinkle them with the melted butter and mix well. Add the diced apples, the plums cut into small pieces, the chopped walnuts, a generous grind of pepper, a teaspoon full of salt and mix carefully to distribute the ingredients well. Flame the turkey and empty it. Clean the skin of any feathers and wash it for a long time under running water then dry it, even internally, by dabbing it 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 large needle and strong white thread then tie the thighs and wings so that they remain adherent to the body. Prepare a finely chopped 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 the prepared mince adhere to it, covering all the skin. Place it in a large pan possibly equipped with an internal grill and place it in the oven previously heated to 180 degrees. After the first half hour, cover the breast part with aluminum foil which you will remove during the last hour of cooking. The turkey must remain in the oven for about three and a half hours: during this time you will have to wet it often with the sauce that will form in the pan and, if the pan itself does not have a grill, you will have to turn it at least a couple of times without forgetting, about halfway through cooking, sprinkle abundantly with salt. Once cooked, keep the turkey in the warm oven until it is time to serve it. Collect all the cooking liquid, put it in a saucepan and degrease it completely. Heat it over low heat and, whisking with a whisk, mix in the butter and flour mixture. If you like, you can perfume the sauce with a dash of excellent cognac and a dash of Worcestershire sauce. When serving, open the back of the turkey, scoop out all the stuffing with a spoon and put it in a vegetable dish. Pour the sauce into a heated gravy boat and arrange the whole turkey in the serving dish, slicing it on the table in the presence of the diners.