1. Clean turkey inside and out and pat dry with paper towels
2. Place turkey on a roasting pan with a rack
3. Inject the bird ALL OVER with wine (red or white)
4. Season with salt, pepper and onion powder
5. Cover and place in the fridge to marinate for 48, 24 or 2 hours

For stuffing

1. Place onions on a food processor and pulse a few times until the onion is cut in tiny pieces
2. Repeat the same process with tomatoes and peppers
3. Place a large pan over medium heat, add the olive oil and cook the tomatoes, onions and peppers until softened. Season with salt and pepper
4. Meanwhile, place the apples on the food processor and pulse until the apple is cut in tiny pieces. Repeat the same process with the olives and the cooked bacon
5. In a large bowl place the cooked onions, tomatoes and peppers. Add the olives, bacon, apples, capers and raisins. Mix until combined.
6. Let this mixture cool BEFORE adding the eggs
7. Add the eggs and mix

For the turkey

1. Remove turkey from fridge and uncover
2. Tuck the wings underneath the bird and tie his legs together with a string
3. Preheat oven to 325 F.
4. With a thin knife, make DEEP incisions all over the turkey.
5. Using your hands, stuff each incision with stuffing. The more incisions the better
6. Place the rest of the stuffing in the cavity and over the legs
7. Season the surface of your turkey with salt and pepper
8. Cover your turkey with a moistened cheesecloth
9. Roast on the lower rack of your oven
10. Every 45 min to 1 hour pour some wine over the cheesecloth to keep the bird moist
11. The last hour remove the cheesecloth and keep basting
12. Turkey is ready when a thermometer inserted the meaty part of the bird registers 160 F.
13. Remove from oven and let it rest covered for at least 30 minutes. The bird will continue cooking to 165 F.
14. Carve and serve!