Serves: 8 - 10 people Difficulty ': Easy Preparation time: 3 hours Ingredients 1 turkey of about 3kg. salt pepper 150gr. sausage 1 sprig rosemary 1 sprig of sage oil 50g. butter 2 glasses of Champagne truffles 2 -------------------------- CASE gutted and the turkey flambe. Wash, dry and loose, with a sharp knife, the flesh from the bone at either end 'of the thigh to prevent the tendons tighten the flesh, retiring during cooking.
Put inside a pinch of salt, a generous pinch of black pepper, sausage without skin, rosemary and sage. Sew the opening so that the ingredients are brought out during cooking. Put the turkey in a large pan, add salt and pepper also externally, drizzle with oil and surround them with butter.
Place the pan in the oven and cook over high heat first, so they turn brown, then heat over 'soft for about 1 hour. Then sprinkle with two glasses of Champagne, add the sliced truffle and cook for another 1 hour and 30 minutes, basting often with the turkey gravy. Just before serving, cut into pieces, remove the spices and the sausage and put it on a serving dish sprinkle with the gravy. 
Put inside a pinch of salt, a generous pinch of black pepper, sausage without skin, rosemary and sage. Sew the opening so that the ingredients are brought out during cooking. Put the turkey in a large pan, add salt and pepper also externally, drizzle with oil and surround them with butter.
Place the pan in the oven and cook over high heat first, so they turn brown, then heat over 'soft for about 1 hour. Then sprinkle with two glasses of Champagne, add the sliced truffle and cook for another 1 hour and 30 minutes, basting often with the turkey gravy. Just before serving, cut into pieces, remove the spices and the sausage and put it on a serving dish sprinkle with the gravy.
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