Truffle-Stuffed Turkey

Ingredients

• 1 whole turkey
• as needed salt
• as needed ground black pepper
• as needed nutmeg
• 2 tablespoons sherry or white wine
• as needed truffles
• jamón (cured ham) jamón
• as needed pork loin (lomo)
• equal parts water and white wine
• as needed thyme (tomillo)
• as needed mint (hierbabuena)

Instructions

1. Clean the turkey and carefully remove the entire skin without tearing it, setting it aside.
2. Separate the whole breasts from the carcass and cut them into strips. Cut the lomo (pork loin) and jamón (cured ham) into strips as well.
3. Take the remaining meat from the turkey carcass along with the lomo and jamón, and chop them finely into a picadillo (ground mixture). Place this in a bowl with the necessary salt, ground black pepper, nutmeg, and 2 tablespoons of sherry or white wine. Stir thoroughly and let rest for a couple of hours so the mixture absorbs the marinade flavors well.
4. Add the sliced truffles to the picadillo and fold them in gently.
5. Now begin reassembling: lay out the turkey skin. First place half of the truffle-enriched picadillo into the skin, then layer the strips of breast, jamón, and lomo on top, and finish with the remaining half of the picadillo. Shape it to resemble a turkey.
6. Sew or wrap the skin closed carefully. Wrap the whole bird in a clean cloth, tie or stitch it securely, and place it in a pot with equal parts water and white wine, thyme, and mint. Poach for more than one hour at a gentle boil.
7. Remove and transfer to a press (between two boards with weight) and leave overnight. The next day, slice thinly and serve.