Roasted small turkey, stuffed with sausage, apples and prunes

I’ve never imagined that cooking a roasted turkey would be such a great pleasure. Now I understand why most of the cooking books, especially those of the past times when people had more time to spend in the kitchen, are full of stuffed and roasted poultry or game: for the fun of the cook maybe more than for the appetite of the diners! Gently massaging the poultry skin with a mince of freshly chopped aromatic herbs, oil and salt and then letting the beast rest in the fridge to marinate for some time. Hand mixing the filling of sausages, apples, dried prunes and walnuts until smooth and then stuffing it inside the turkey. Sewing the holes with care and patience to preserve the juices of the stuffing. Layering the bacon on top of the turkey paying attention to overlap each slice to cover all the surface and at the same time to create a nice looking pattern. And then looking after your creature slowly roasting in the oven for about three hours, checking from time to time, wishing to obtain a juicy meat inside and a perfectly crunchy skin outside.