Turkey with apple filling and cider gravy

Cut the sage leaves into thin strips. Chop the onion and finely chop the garlic.

Heat the oil in a saucepan and glaze the garlic and onion. Fry the salad bars for a while. Allow this mixture to cool.

Peel the apple, remove the core and cut the flesh into small pieces.

Cut open the skin of the sausages and mix the meat with the garlic mixture and apple in a bowl.

Remove the elastic from the turkey. Line the roasting pan crosswise with 2 large pieces of baking paper. Let the baking paper overhang very wide.

Fill the turkey's abdominal cavity with the meat mixture and seal the abdominal cavity with cocktail sticks. Rub the turkey around with salt and pepper.

Place the turkey with the breast upwards in the roasting pan. Cover the top with the bacon.

Fold the parchment paper around the turkey up and tie it with a roulade rope. Also fold any cracks.

Slide the roasting pan into the oven and switch the oven on at 150 ºC. This makes the turkey very hot with the oven.

Roast the turkey in about 3 hours brown and done.

Fold the parchment paper slightly open and pour the frying liquid into a frying pan. Add the cider and cook the whole on a high heat until a lightly gravy.

Squeeze the lemon and season the gravy with the lemon juice, pepper and salt. Place the turkey on a dish and add the gravy separately.