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["To prepare the turkey, put the bird in a big and deep pan (with lid) and pour over the bird the cup of salt, the sliced lemons, the peppercorns and the cloves. Pour ice water over the bird until it is entirely covered, put the lid on and let it rest in a cool place for 8 hours;", "After this period, drop out all the water, take out the turkey from the brine, get a big fork and pierce at regular intervals the breast, the thighs, the legs and the back of the bird;", "Season the bird again, inside and outside, this time using a paste made with the cup of olive oil, the grinded peppercorns, the grated onions, the smashed garlic cloves and the half cup of salt;", "Clean the pan and put the turkey back into it. Add the sliced onions, the bay leaves, and some sprigs of parsley, green onion and marjoram. Pour over it all the bottle of white wine, the half bottle of Madeira wine, the lemon juice, the white vinegar and the chicken stock. This is called in portuguese ""vinha d'alhos"
