you need : 1 Turkey (whatever the size is)
Basil flavoured Olive-oil
Rough ground black pepper
Ground meat, mixed porc & veal
onions, chalots, garlic
fresh sliced mushrooms
Basil leaves
Chicken Grill spice-powder

for the sauce : 1 small can of crushed tomatoes
butter
flour
garlic
basil leaves
rough ground black pepper
fresh cream
chicken or turkey stock
the rest of the sliced mushrooms


the potatoes that go with it : Potatoes that have been steamed or boiled the day before, eggs & flour


Here the steps : Take a large pot, put the washed Turkey in it, fill with water, add onions, prey, cellery and some salt and pepper and boil the Turkey for 15 to 20 minutes.
Leave the turkey in the stock for the day.

In the evening, mix the ground meat together, season with salt, pepper, hacked basil, onions, chalots & garlic
Clean the mushrooms and slice them in fine slices.
now, stuff the turkey alternately with mushrooms and ground meat.
When finished, wire with cooking string and put the turkey on the turning grill.
Prior to activate the grill, make a mixture of Olive Oil, Grill Spicepowder and ground black pepper. With a brush, paint the whole turkey with this mixture.
Now, put a rectangular pan under the turkey in a way the edges of the turkey allmost touch the bottom of the pan when turning.
Start the grill now and let it go for allmost 90 minutes repeating the oil painting at 10 minutes intervalls.
After this 90 minutes, fill the rectangular pan with the boiling stock of the turkey in a way that the Turkey, while turning, is permanently grilled on upper side and the other side
being in the stock. Continue grilling for further 90 to 120 minutes. All this time depends of the size of the turkey.
Count 75 minutes per kg of meat.


Now, prepare the sauce:

Take some 150 gramms of butter and melt at low flame in a pot. Take a sift and add flour to it and make a stiff flour butter mix. Start now slowly to add
little amounts of turkey boiling stock to it in a way to keep the mixture liquid but somewhat stiff. Repeat this until you reach a serious amount of sauce.
Now, add a small can of tomatoe crush to it, basil leaves, black pepper and some fleur de sel. Don't make economies in pepper. Turkeys are not very spicy and
it needs some taste in this sauce. Add the garlic, eventualy some onions and at last the cream. Take a hand mixer and crush all ingredients in a way that all
the sauce is a fine liquid and free of rough particles.
Add now sliced mushrooms to it and leave this cook at very low flame until the mushrooms are fully cooked. If the sauce is too liquid you may stiffen with corn-starch.

The potatoes to go with it.

Grind all the boiled cold potatoes trough a grinder. Break 4 eggs in it and mix. Add salt and pepper, some fine hacked basil leaves and mix all together.
Now, add flour and mix until the whole makes a tight gnocchi daugh. If too tight, add some melk to soften the daugh. Put this in the refrigerator for one hour. Cut smaller portions of this daugh
and roll in your hand to some 2 - 3 inches thick balls. Put the balls in boiling salted water (you may use the stock as well to add to it) and remove them once they float on the surface of the boiling water.



Serve your Turkey with potatoe balls and this excellent mushroom cream sauce. One can add vegetables or salad to this plate, on my side I think that with potatoes and
sauce it is rich enough to break your hunger. Serve with this a lighter red wine from Burgundy out of the region of Nuits St. Georges.
A white Chardonay or a oak cask ripened white sauvignon will do the job as well. Bon appétit.