Boned and Stuffed Turkey

Ingredients

• 1 turkey
• ½ cup finely chopped parsley
• 1 small boiled ox tongue
• 2 lbs pork sausage meat
• 1 lb bread crumbs
• ½ teaspoon powdered thyme
• 1½ teaspoons salt
• 10 truffles, chopped
• 4 teaspoons pepper
• grated zest of 1 lemon

Directions

1. Singed the turkey and crack the legs above the foot.

2. Remove the sinews and make an incision down the neck skin.

3. Cut off the neck, leaving 4 inches of skin, and remove the head, stomach, and windpipe.

4. Open the neck skin widely and separate the wings from the body.

5. Remove the flesh from the bones, detaching the bones from the body at the tail.

6. Take one bone out of each leg to complete boning.

7. Mix the sausage meat and bread crumbs, then add parsley, thyme, truffles, pepper, salt, and lemon zest.

8. Place the turkey breast side up on the table and add a long flat piece of stuffing on the breast.

9. Trim the tongue and place it in the turkey, filling the sides with remaining sausage meat.

10. Turn the turkey over, shape it, and truss it with skewers.

11. Stitch up the neck opening and cover the breast with slices of fat bacon.