Photo: Claudio Schwarz
Ingredients
- 1 young turkey (6-7 pounds)
- 2 medium-sized loaves of stale bread
- 1 tablespoon coarse sea salt
- 1 teaspoon black pepper
- 1 teaspoon sage
- 2 teaspoons summer savory
- 1 teaspoon minced parsley
- ½ cup butter
Directions
1
Select a young turkey and draw, stuff, and truss it carefully.
2
Hang the turkey in a cold place for at least 24 hours after killing.
3
Remove all fat under the skin and the oil bag from the tail.
4
Remove the tendons from the drumsticks and wipe the bird clean.
5
Grate the stale bread into crumbs until you have a heaping quart.
6
Mix the bread crumbs with salt, pepper, sage, summer savory, and parsley.
7
Rub in the butter and fill the inside and crop of the turkey.
8
Skewer the bird carefully.