Remove the bag with the giblets from the turkey. Rinse turkey thoroughly inside and out under running water and rub dry with household paper. At the bottom of the legs, loosen the meat with a sharp kitchen knife. Rub inside of turkey with salt and pepper. Set aside.
For the stuffing, chop white bread into small cubes. Place in a large enough bowl. Pour warm milk over it. Peel and dice hard-boiled eggs. Cut ham into strips about 1/2 cm wide. Rinse and dry liver, heart and stomach and grind through meat grinder with peeled shallots and garlic cloves. Add the minced meat, veal sausage meat and eggs to the white bread. Season with salt and pepper and mix well. Fill the farce into the turkey. Do not press too tightly, as the farce will swell during the roasting. Sew up the neck and belly openings with cotton thread or pin with roulade skewers.
For larding, cut the well cooled bacon into 5 cm long and 1/2 cm thick strips. Using a larding needle, pull through breast and legs at even intervals in the direction of the grain. Rinse fat pan with cold water. Place turkey in with back down. Heat light butter or possibly butter in a saucepan. Baste turkey with it. Place in the heated oven on the bottom rack.
Roasting time: 2 hours and 15 min. Electric stove: 200 degrees .
Gas stove: level 4 or just under 1/2 large flame.
When the roast stock begins to brown, remove the h
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