La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

This is a traditional turkey recipe, from Urbino, in the Marches, and combines braising and roasting in a way that is uncommon, but is very good. Incidentally, the word ghiotta means a roasting pan, and derives from ghiotto, which -- when used as an adjective -- indicates a person especially likes something and this gives an idea of just how good this turkey is. It does take time, but doesn't have to be watched closely, so it's perfect if you are doing other things around the house, or work from home.
Prep Time: 20 minutes
Cook Time: 5 hours
Marinating: 12 hours

Ingredients:
The bird:

A young turkey, weighing 6-8 pounds, cleaned (have the butcher give you the neck, wings and feet)1/4 cup coarsely chopped wild fennel fronds2 tablespoons finely chopped fresh rosemary needles1 tablespoon finely chopped fresh sage2/5 cup (100 ml) olive oilThe juice of a lemonSalt and pepper

The Broth

A scant pound (400 g) beef -- brisket or shoulderA piece of boneThe neck, wings and well washed feet of the birdA ripe tomatoA carrotA rib of celery, choppedSalt to taste

Directions

Via Mariano Pallottini