Roast Turkey with Fruit Stuffing

Wash the prunes, put them in a cup and cover them with hot water, leaving them for a few hours until they have softened and swollen

Peel the apples, cut them into small dice and sprinkle them with lemon juice to prevent browning

Cut the bread crumb into small dice as well, put it in a bowl, drizzle with the melted butter and mix well

Add the diced apples, the prunes cut into small pieces, the chopped walnuts, a generous grind of pepper, a heaped teaspoon of salt and mix carefully to distribute the ingredients well

Flame the turkey and remove the giblets

Clean the skin of any remaining small feathers and wash it thoroughly under running water, then dry it inside and out by patting 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 twine, then tie the legs and wings so they remain close to the body

Prepare a very fine chop of the green pepper, the leaves from a sprig of rosemary, five or six sage leaves and a teaspoon of thyme

Brush the turkey all over with the oil and press the prepared herb and pepper mixture onto the skin, covering it completely

Place it in a large roasting pan, preferably fitted with a rack, and put it into a preheated oven at 180°C

After the first half hour, cover the breast with a sheet of aluminum foil, which you will remove during the last hour of cooking

The turkey should remain in the oven for about three and a half hours: during this time you must baste it often with the juice that will form in the roasting pan and