• 1 turkey (about 6 kg), clean.
  • Salt and freshly ground pepper
  • 4 onions
  • 5 carrots
  • A bit of soft butter


  • 12 whole plums without a bone cut in half
  • 12 dried apricots cut in half
  • 60 g cup of currants
  • 60 ml of brandy
  • 60 g of unsalted butter
  • 2 apples without peeled skin
  • 2 large onions cut into pieces
  • 2 celery sticks cut into pieces
  • 100 g of blueberries
  • 200 g of California Walnuts
  • 4 slices of brioche bread of thick slices cut into cubes
  • 250 ml chicken broth
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon finely chopped fresh parsley
  • 3 large eggs
  • Coarse salt and freshly ground pepper


  • 375 g of flower honey
  • 125 g of unsalted butter
  • 2 chopped cloves of garlic
  • 2 teaspoons fresh chopped sage
  • Salt and freshly ground pepper


  1. The night before, place the prunes, apricots and currants in a medium bowl; add a trickle of brandy and cover with plastic wrap and marinate overnight.
  2. The next morning, wash and dry the turkey, season it inside and out and let it stand for an hour.
  3. Place a roast pan in the oven and preheat to 180°C.
  4.  For the filling of walnuts and fruit, melt the butter in a large skillet over moderate heat, Add the apples, onions and celery, cook them, stirring occasionally, until the onions are soft, and the celery is tender for about 10 minutes, and put them in a large bowl and reserve, add the bread cut into cubes and the broth.
  5. Heat 2 teaspoons of oil in a skillet over medium heat and toast the walnuts stirring constantly until golden brown, add the walnuts to the apple mixture and mix well.
  6. Then, add the macerated fruit, blueberries, ground cloves, cinnamon, ginger, cayenne, parsley and eggs, season it. Using 2 large spoons or your hands, mix the filling until it is blended well. Fill the cavities of the turkey with the walnut stuffing.
  7. Tie the turkey with kitchen rope and close cavities with toothpicks.
  8. Rub the turkey with the softened butter and season it with salt and pepper.
  9. Place the turkey on a baking dish, roughly chop the carrots and onions and place them with the turkey and bake at 180⁰C.
  10. Meanwhile, make the glaze: in a small saucepan over medium heat, put the butter with the garlic stirring occasionally until it melts and the garlic browned lightly, add the honey and sage, and season with salt and pepper until the honey is liquid and all is incorporated.
  11. After 1 hour of roasting, with the help of a kitchen brush, remove the turkey and paint it with the honey mixture, return it to the oven and repeat the operation every 20 minutes for an hour and a half.
  12. TIP: The turkey will be ready when you put a thermometer in the thickest part of the breast mark 80°C, and in the thickest part of the thigh, dial 80°C, if in the course of the baking the turkey began to brown in excess, cover it with aluminum foil to avoid burning,
    when the turkey is ready, let it rest covered with silver foil for half an hour,after this time, move the turkey to a dish and the sauce to a gravy boat, Serve it with vegetables.