Cloaked Turkey Regente-Style (Pavo Embozado a la Rejente)

Ingredients

• 1 turkey
• 2 dozen eggs
• 3 lard-bread rolls (pan de grasa), grated
• 0.5 lb cheese
• turkey blood and giblets
• 1 oz ground parsley
• salt
• pepper
• 4 tbsp olive oil
• 1 matambre (thin flank cut of beef)
• onions and garlic, ground
• vinegar
• oregano
• cumin
• butter
• tomato juice
• fine herbs, chopped
• toasted bread sops in boiling consomme

Instructions

1. Prepare the turkey and stuff it with a mixture of two dozen beaten eggs, three grated lard-bread rolls, half a pound of grated cheese, the boiled and chopped blood and giblets, an ounce of ground parsley, salt, pepper, and four tablespoons of olive oil.
2. Wrap the stuffed turkey in a matambre (thin flank cut of beef) that has marinated eight hours in an adobo of ground onion and garlic, vinegar, olive oil, pepper, salt, oregano, and cumin.
3. Sew the matambre edges over the turkey's back with strong thread so it is fully covered, coat with butter, and roast in a hot oven.
4. When one side is dark golden, turn the turkey and brown the other side.
5. Remove the matambre, coat the turkey with butter, and return it briefly to finish browning and cooking.
6. Serve in slices over a sauce of tomato juice, chopped fine herbs, oil, vinegar, and pepper, with toasted bread sops in boiling consomme.