Stuffed turkey

Ingredients:
Marinade:
1 orange
1 lemon
1 onion
4 cloves of garlic
2 dl water
2 bay leaves
1 teaspoon (tsp) black pepper in grain
salt to taste
Water
Bunch of parsley
2 dl of white wine

Filling:
1 medium onion
2 cloves of garlic
1 bunch celery, chopped thin
1 sprig of parsley
250 grams of meat minced pork or turkey
150 gr bacon into strips
300 g of brown
5 medium potatoes
3 eggs
salt and pepper to taste
olive oil to taste

Roast:
1 onion
2 carrots
A French garlic
white wine to taste

Preparation:
Marinade
Make the marinade overnight, it should be about 24 hours to marinate.
Rinse the turkey and wipe the inside without opening it completely. Prepare the marinade: Place the orange, lemon and onion slices to a large container where it will be the turkey. Add garlic, peeled and esmagados.Coloque the turkey and cover with water. add the salt, bay leaf, pepper, white wine and parsley whole.

Filling:
The next day prepare the filling. Peel the onion and garlic and chop them skinny. Chop the bacon also more thin that comes in the box. Cook the chestnuts in water, salt (and a little herb sweet if you like), should be undercooked and peel them. Boil potatoes with skin, peel and cut into small cubes.
Make a stew with onion, garlic and a little oil, add the meat chopped, parsley and celery, when the meat is well done add the chestnuts and potatoes, mix everything well.
Remove turkey from marinade, drain it well and wipe away the moisture inside to grab the stuffed well. Fill the turkey with the stuffing, precione with a spoon to be well filled. Cross the legs of the turkey and tie them with a wire kitchen. Pass the needle through the inner thighs and then the wings. Tighten to not fall apart during cooking. If you still fear form small balls, like large meatballs and set aside.

Roast:
Chop the onion, carrots and garlic slices French. Place a baking sheet and available over the turkey. bake it in the middle of the oven for 2 hours. Go basting with white wine. Turn it over to cook on both sides.
If you have the balls of filling, place them on the board near the end of cooking to brown.

Serve the turkey decorated with balls and barbecue sauce.

Note:
To avoid burning the edges of the wings put foil.