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1
Preheat the oven to 425 degrees.
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2
Wash the turkey inside and out.
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3
Dry with paper towels.
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4
Set aside.
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5
In a nonstick skillet over medium heat, melt the lard and saute the onion until translucent, about 5 minutes.
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6
Add the giblets and saute for 2 minutes.
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7
Add the celery, apples, nuts and prunes, and saute for 2 minutes.
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8
Drain the bread and add to the skillet.
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9
Stir in the seasonings.
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10
Saute for 2 minutes, until the liquid has evaporated.
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11
Remove from heat.
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12
Set aside and let cool.
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13
Spoon the stuffing into the turkey body and the neck cavities, cover with the skin flaps and sew up with kitchen twine.
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14
Rub the turkey with salt and pepper and then with 4 tablespoons butter.
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15
Place an adjustable V-shape roasting rack in a large, deep roasting pan.
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16
Arrange so the turkey (breast side down) sits high in the pan.
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17
Add enough water to cover the bottom, to keep the drippings from burning, but leave plenty of space between the water level and the turkey.
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18
Roast on the oven's lowest rack for 15 minutes.
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19
Remove from oven.
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20
Turn the turkey breast side up on the V-shaped rack.
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21
Roast for another 15 minutes.
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22
Remove from oven and rub with salt and pepper and 4 tablespoons of butter.
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23
Melt the remaining butter.
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24
Return the turkey to the oven and roast the turkey for 2 1/2 to 3 hours or until the thigh juices run clear when pierced, basting with some of the remaining melted butter every 20 minutes.
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25
Add water to the pan as needed.
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26
Remove the turkey from the oven and let it sit for 20 to 30 minutes, loosely covered with foil.
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27
Remove the stuffing to a bowl.
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28
Carve and joint the turkey as desired.
