Canzanese turkey

Serves for 6 persons: 1 turkey (preferably turkey) of about 6kg, 1 sprig of rosemary, garlic, 3 bay leaves, salt to taste, pepper (possibly grain). 

Preparation: Plucking dry the turkey just killed, no dip in the water to prevent the skin from breaking. Without bone the gut it, remove only the guts and gizzards, making sure to wipe well the good part of the tail. Put the skinny in cold water and keep it there for at least 2 hours. Remove it, then, from the water and place it on a clean, widen it, add salt and pepper moderately, by inserting a bay leaf. Chop 1 clove of garlic and throw here and there on the turkey, joining the other two bay leaves and rosemary. Close everything and sew the edges of the skin with a needle and thread, to make sure that it has not to break down during cooking. Prepare a pot of boiling water and pour the contents on the turkey, which has been already placed in a pan of appropriate size (possibly glazed). Add the bones after being beaten (and remember that it takes for a good jelly bones or nerves and knee calf). Put the hot oven and hold for about 5 hours, not stirring often, because turkey bones and colour very well. When cooked, place the turkey in a pan and remove the wire. Pass the remaining sauce in the baking pan through a strainer and let it freeze along with the turkey. This dish also had the honor of being among the provisions of the first expedition to the moon commanded by L. Armstrong, which nutritious food, tasty and easy long-life.