The true Italian Christmas dinner is very much about the capon, but Turkey for you could be easier to find and mora appreciated by relatives. So You need to go to a butcher to get a whole breast joint and you need to ask for it to be butterflied and boned and make sure the skin is left on. I specify Italian sausages for the stuffing. You can go for the milder ones, often sold as ‘sweet’ or the hotter chillified fennel sausages, as you please.
Serves 12 (or many more as part of a buffet)
FOR THE TURKEY JOINT1 x 5kg l 11lb double breast turkey joint, boned, butterflied, with skin left on 4 x 15ml tablespoons duck or goose fat Directions
Via Mariano Pallottini